Raspberry Crumble Cupcakes

Ingredients for 1 servings:

• 75 g flour
• 75 g sugar
• 45 g butter
• 2 drops butter-vanilla flavoring
• 275 g raspberries, fresh or frozen
• 150 ml oil or melted butter
• 2 eggs
• 150 g sugar
• 2 drops butter-vanilla flavoring
• 2 ½ tsp baking powder
• 275 g flour
• Paper cups

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Raspberry Streusel Cupcakes

First, make a crumble batter from the first four ingredients and chill for at least one hour. Preheat the oven to 180°C fan/convection oven and line a muffin tin with baking cups. To make the batter, mix the butter or oil, eggs, sugar, and vanilla extract until light and fluffy. Then sift in the flour and baking powder and mix until a smooth batter forms. Then fold in the raspberries. Divide the batter between the paper baking cups using a tablespoon (about 1 heaped tablespoon per cup). Then remove the crumble batter from the refrigerator, break it up into crumbs with your fingers, and divide it between the filled cups. Bake everything on the middle rack for 20-30 minutes. The cupcakes are ready when the crumbles are golden brown.