Raspberry Crumble Cupcakes

Summary

Ingredients

For the sprinkles:

• 75 g flour
• 75 grams sugar
• 45 g butter
• 2 drops butter-vanilla flavor

For the dough:

• 275 g raspberries, fresh or frozen
• 150 ml oil or melted butter
• 2 egg (s)
• 150 grams sugar
• 2 drops butter-vanilla flavor
• 2 ½ teaspoons baking powder
• 275 g flour
• Paper cases

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Instructions

1. First make a crumble dough from the first 4 ingredients and chill for at least an hour. Preheat the oven to 180 ° C and line a muffin tin with molds.
2. For the dough, stir together butter or oil, eggs, sugar and butter vanilla flavor until the mixture is light and airy. Then sift flour and baking powder over it and work in until a smooth dough is formed. Then fold in the raspberries.
3. Spread the dough on the paper cases with a tablespoon (approx. 1 well heaped tablespoon per case). Then take the crumble dough out of the fridge, crumble the dough with your fingers and distribute it on the filled molds.
4. Now bake everything for 20 - 30 minutes on the middle rack. The cupcakes are ready when the sprinkles are golden brown.