National cupcake week is coming to an end and although every week is cupcake week in my world, I've loved looking at everyone's cupcake week creations and will be a little sad to see it go.
I made an Apple & Raspberry Crumble yesterday, it was so delicious that I decided I just had to make a cupcake version. Unfortunately I had used up all the apples and raspberries, undeterred I decided to use strawberry jam, hence the strawberry crumble cuppies.
These cupcakes are unbelievably delicious and with a little tweaking will certainly be added to the Buttercream Bakery menu, perhaps with a small swirl of Vanilla Custard Buttercream. I'm going to make make my own fillings apple, strawberry, raspberry and so on. I made the cake batter very slightly heavier than my normal vanilla cake in order to prevent the jam falling to the bottom. I also used some Vanilla Custard in batter and decided to make a brown sugar crumble for the top.
I am crazy in love with these cupcakes, they're moist, creamy and delightfully crumbly.
Brown Sugar Crumble
4 oz plain flour
2 oz butter, cubed
1 oz brown sugar
1 oz vanilla caster sugar
Use your fingers to rub the butter into the flour, you want a sand like consistency. Add the sugar and mix well.
Strawberry Crumble Cupcakes
1 1/4 cups plain flour
1 tsp baking powder
100g unsalted butter, softened
3/4 cup caster sugar
2 large eggs
1 tsp vanilla extract
1/4 cup vanilla custard
1/4 cup milk
Preheat the oven to 170C. Line a 12-hole muffin tray with cupcake papers.
Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for two minutes after each addition. After the last addition, beat until the mixture is light and fluffy. Add the eggs one at a time, beating for about a minute after each addition, or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour and beat on a very low speed until just combined. Combine milk and vanilla custard in a small bowl or jug. Add half the milk mixture to the batter and beat until just combined. Repeat this process. Add the remaining third of flour and beat until totally combined. Do not over beat.
Spoon 1 tablespoon of cake batter into each of the 12 paper cases, add a teaspoonful of strawberry jam into the centre and top with another tablespoonful of cake batter. Your cupcake cases should be no more than 3/4 full. Sprinkle each cupcake with a generous amount of crumble mixture and bake for 20 minutes.
Remove cakes from tray and cool on a wire rack
I'm going to make my next batch with homemade apple sauce and cinnamon sugar crumble.
Happy Cupcaking x