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Fruity Crumble Cupcakes

From New Idea’s You Won’t Believe It’s Sugar Free – on sale now! - by Team New Idea
  • 09 Aug 2017
Fruity Crumble Cupcakes
Prep: 25 Minutes - Cook: 35 Minutes - Serves 12
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Looking for something tasty for your 3pm pick me up? Enjoy these guilt free fruity delights straight from the pages of New Idea’s You Won’t Believe It’s Sugar-Free 2! Pick up your copy today for just $9.99 at selected newsagents and supermarkets, or online.

Ingredients

CUPCAKE

  • 125g unsalted butter, chopped, at room temperature
  • ¹/³cup Natvia 
  • 1 tsp vanilla bean paste
  • 2 eggs
  • ¹/³cup sour cream
  • 1½ cups self-raising flour
  • 400g can pie fruit apple, coarsely mashed
  • 125g punnet fresh blueberries
  • Double cream, to serve

 

CRUMBLE

  • ½ cup plain flour
  • 1 tsp ground cinnamon
  • 50g cold unsalted butter, chopped
  • ¼ cup shredded coconut
  • ¼ cup rolled oats
  • 2 tblsps Natvia

Method

  1. Line a 12-hole muffin pan (¹/³cup-capacity) with large muffin cases.

    2. To make crumble, sift combined flour and cinnamon into a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in remaining ingredients.

    3. Beat butter, Natvia and vanilla in a small bowl of an electric mixer until fluffy. Transfer mixture to a large bowl.

    4. Whisk eggs and sour cream in a small jug until combined. Whisk into butter mixture.

    5. Stir in sifted flour until combined. Fold in apple and blueberries. Divide evenly among muffin cases. Sprinkle over crumble.

    6. Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Stand in pan for 15 minutes. Place on a wire rack to cool slightly.

    7. Serve warm cupcakes with double cream.

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