Lemon Crumble Cupcakes

This easy lemon crumble cupcake recipe will become a family favorite!

Crumble
115g sugar
25g plain flour
grated rind of 1 lemon
40g butter

Cake
225g plain flour
1/2 tspn bicarb soda
1/4 tspn salt
115g butter
175g sugar
225g natural yoghurt
2 eggs, lightly beaten
grated rind of 1 large lemon
1 tspn vanilla essence

1. Preheat oven to 180C (350F).

2. Line cupcake trays with cupcake papers.

3. To make the crumble put sugar, flour, butter and rind in a food processor and blend roughly and put aside.

4. To make the cake melt butter over a low heat.

5. Whisk sugar, yoghurt, eggs, lemon rind and vanilla and pour into sifted flour, bicarb soda and salt.

6. Stir until just combined.

7. Spoon one tablesppon of the cake mixture into each cupcake paper.

8. Sprinkle over half of the crumble mixture.

9. Spoon remaining cake mixture over the crumble and spread evenly.

10. Top with remaining crumb mixture.

11. Bake for 15 minutes or until risen and golden.

12. Stand for 5 minutes before turning onto a wire rack to cool.