blue berry crumble cupcakes

                                     blue berry crumble cupcakes



125 gms butter

3/4 cup granulated sugar

3 eggs

1 tsp vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup blueberries canned or fresh

caster sugar for dusting

for the topping

granulated sugar 1/4 cup

brown sugar 1/3 cup

cinnamon 1/2 tsp

butter melted 1/2 cup

flour 1 1/3 cup

preheat oven to 180 C, prepare a baking tray with cupcake cups.

Cream the butter and sugar in the bowl with an electric beater for 4 to 5 minutes, until light.add the eggs 1 at a time and continue beating after every addition then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. fold in the flour mixture to the batter until combined. then fold in the blue berries. spoon the mixture into the cup cake cups. sprinkle the topping on top and bake in the oven for 15 to 20 minutes till skewer inserted comes out clean. cool in baking pan for 10 minutes and then cool completely on a wire rack. dust with caste sugar once cooled.

to make the topping combine the granulated sugar, brown sugar and cinnamon in a bowl. stir in the melted butter and then the flour. Mix well and set aside.