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Categories:
flour baking soda eggs weight Confectioners Sugar vanilla sugar oil weight Yoghurt weight Cherries _____ CRUMBLE almonds sugar butter cinnamon
Viewed: 7 - Published at: 4 years agoIngredients
- FOR THE CUPCAKES:
- 1/2 pounds, 7/8 ounces, weight All-purpose Flour
- 1 Tablespoon Baking Soda
- 2 whole Eggs
- 4-1/2 ounces, weight Confectioners Sugar
- 2 Tablespoons Vanilla Sugar
- 5 tablespoons, 1 teaspoon, 3-3/4 pinches Oil
- 1/2 pounds, 7/8 ounces, weight Yoghurt
- 1 pound, 1-2/3 ounces, weight Cherries
- _____
- FOR THE CRUMBLE:
- 3-5/8 ounces, weight All-purpose Flour
- 1-7/8 ounces, weight Grounded Almonds
- 2-2/3 ounces, weight Granulated Sugar
- 2-2/3 ounces, weight Soft Butter
- 1 Tablespoon Cinnamon
Method
- Preheat your oven to 180°C/360°F.
- In a small bowl, mix together flour and baking soda. Set aside.
- In another bowl stir eggs and confectioners' sugar until creamy. Then add vanilla sugar, oil and yoghurt. Stir until combined. Carefully fold in the flour mixture.
- (I always add a lacing of rum to every batter, which helps the little cupcakes grow in the oven.)
- Wash and wipe the cherries before adding them to the batter.
- For the crumble, mix together flour, grounded almonds, granulated sugar, butter and cinnamon and knead the ingredients until you get a nice crumbly mixture.
- Now line your cupcake pan with paper liners. Divide batter evenly among liners, filling about 2/3 full and top them with a tablespoon of crumble.
- Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
