|Needs more butter to get crumble to stick to the top of the dome|
I can’t decide if I like the crumble or the cupcake better. After all, the crumble delighted me with a muted sweetness and crunch from the walnuts but the cake has its own burst of chewy sweetness from the raisins. In this case I am fortunate to not have to choose, since I can eat both at the same time.
If only I have used a bigger cupcake liner, I would be able to have more so that I can make up my mind.
Verdict : The cupcake is moist when freshly consumed with a barely there sweetness. The crumble really does crumble due to the low butter content. For more clumpiness, more butter is advised.
Makes 6 cupcakes. Inspired by Sonia
20g instant oats
30g plain flour
20g almond meal
½ cup walnuts, finely chopped
30g butter ( 50g recommended )
optional : 20g brown sugar
40g sugar ( 50g recommended )
½ tsp vanilla extract
110g cake flour
1 tsp baking powder
2 tbsp milk
50 g raisins
Preheat oven to 180C.
To make crumble , mix oats, flour, almond meal, milo , walnuts and butter until coarse crumbs.
Whisk butter and sugar until pale. Add eggs, one at a time and whisk at medium speed.
Fold in flour, alternating with milk. Do not over handle the mixture.
Finally stir in raisins.
Use an ice cream soup and spoon 1 big scoop of batter to the cupcake liner.
Top the cake with 1 Tbsp of crumble.
Bake at 180C for 20 minutes.