Bluberry Crumble Cupcake

This is just one of those "quick and easy baking recipes", only a few ingredients needed to satisfy your craving for something sweet ! If you find plain cupcakes boring like I do, try out this recipe ! It's just one more step than normal plain cupcakes but it gives a way more satisfying texture combination . This reminds me of Hong Kong 'Bo Luo Bao' when I eat it . :) 

If you are not a fan of blueberries , you can always replace it with whatever fruits you love ! That's the fun of baking your own treats , you could choose the flavour combination that you love . This cupcake would go well with cinnamon flavour too , so you could actually add in 1 1/2 tsp of cinnamon powder for a hint of cinamon flavour . 

Crunchy on the top, soft and moist on the inside . I baked a batch and had it for breakfast every morning the following week . Pretty awesome ! 

Here's the recipe:

Yield: 5 Cupcakes 

Ingredients:

Cupcake 

• Plain Flour - 1 1/2 cup (90g)
• Sugar - 3/4 cup (65g)
• Salt - 1/2 tsp
• Baking Powder - 2tsp
• Vegetable Oil - 1/3 cup (50g)
• Egg - 30g
• Milk - 1/3 cup (75g)
• Blueberry - 1cup (65g)

Crumble Topping

• Plain Flour - 1/3 cup (40g)
• Sugar - 1/2 cup (55g)
• Butter, softened - 1/4 cup (35g)

Direction:

Cupcake

Mix plain flour, sugar, salt and baking powder together . In a seperate bowl, whisk vegetable oil, egg and milk until mixture is homogeneous . Pour liquid mixture into flour mixture gradually and mix well using a whisk . Fold in blueberries and scoop mixture to fill 3/4 of cupcake cups .

Crumble Topping

Combine all ingredients and mix until mixture is well combined and crumbly . 

Top filled cupcake cups with crumble .

Preheat oven to 200°C and bake cupcakes for 22-26 minutes, depending on your oven . Serve at room temperature. 

Enjoy!

Note: If you prefer to have a not so sweet version, I'd suggest you cut down the sugar amount for cupcake batter to 55g and crumble topping to 45g. 



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