Oat Crumble Topped Vanilla & Raspberry Cupcakes

Oat Crumble Topped Vanilla and Raspberry Cupcakes really need nothing else written about them as the name alone makes me want to bake some more and enjoy eating them again (and maybe not share this time …)! An easy-to-follow recipe ensures preparation for the topping and cake batter is hassle free –  so get baking!

Ingredients (makes 8):

2 large eggs

soft margarine – same weight as the eggs

all purpose flour, sifted – same weight as the eggs

baker’s/caster sugar – same weight as the eggs

1 tsp vanilla essence

1 tsp baking powder

raspberry jam for filling

Oat Crumble Topping:

1oz margarine, melted

1oz porridge oats

1.5oz all-purpose flour

1.5oz soft brown sugar

** Melt the margarine then add the other ingredients and stir over a medium heat until well combined. Leave for a few minutes (removed from the heat) before placing on top of the cupcakes – making sure to break up into small crumbles with a fork before you do.

- jam spooned on top of each cupcake -

– jam spooned on top of each cupcake –

Directions:

Heat oven to 325 F

Weigh the eggs

Line cupcake tin with cupcake cases – I removed mine once I placed the cupcakes on the cooling rack as I found they had got a little greasy from the margarine used for the crumble topping so do not use fancy, expensive cases

Weigh out the sugar, margarine and flour to the same weight as the eggs

Sift the flour and baking powder into a bowl and set aside

In another bowl, using a electric whisk/mixer, cream together the sugar, margarine and vanilla essence until fluffy

- cases removed to finish cooling -

– cases removed to finish cooling –

Add one egg with one tablespoon of the flour to the electric mixer and combine – do this for the second egg

Add the rest of the flour but do not use the electric mixer – instead fold it in very gently until it is all mixed in

Make oat crumble (**see above for directions)

Divide the mixture between the cupcake cases – I found I could make 8

Spoon a moderately heaped teaspoon of raspberry jam on the top of each cupcake

Cover the top with some of the oat crumble

- raspberry filled vanilla cupcakes with oat crumble topping -

– raspberry filled vanilla cupcakes with oat crumble topping –

Place in the middle of the oven for 20-25 minutes, or until lightly browning and mixture seems firm

Remove from oven and let cool in the tins for 5 minutes, then turn out on to a cooling rack and remove the cupcake cases

Leave to cool fully then enjoy with a cup of Yorkshire tea (or other beverage of your choosing)!

What do you think? If you have a go at this recipe, let me know how it turns out!

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2 thoughts on “Oat Crumble Topped Vanilla & Raspberry Cupcakes

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