Lemon Crumble Cupcakes

Lemon Crumble Cupcakes are delicious served warm and straight from the oven. The beauty is that they don't require frosting as the crumble already gives them the "finishing touch".

This is an easy lemon cake recipe that I now make as cupcakes. It can be served warm with a dollop of cream and it immediately becomes a great dessert.

Ingredients

Cake

• 7 oz (225g) all-purpose (plain) flour
• 1/2 tspn bicarb soda
• 1/4 tspn salt
• 4oz (115g) butter
• 6oz (175g) sugar
• 7oz (225g) natural yoghurt
• 2 eggs, lightly beaten
• grated rind of 1 large lemon
• 1 tspn vanilla essence

Crumble

• 4oz (115g) sugar
• 1oz (25g) all-purpose (plain) flour
• grated rind of 1 lemon
• 1 1/2oz (40g) butter

Method

Preheat oven to 350F (180C).

Line cupcake trays with cupcake papers.

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

To make the cake melt butter over a low heat.

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

Stir until just combined.

Spoon one tablespoon of the cake mixture into each cupcake paper.

Sprinkle over half of the crumble mixture.

Spoon remaining cake mixture over the crumble and spread evenly.

Top with remaining crumb mixture.

Bake for 15 minutes or until risen and golden.

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