Anzac Crumble Lemon Cupcakes

Name: Anzac Crumble Lemon Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: Makes 8 (depending on the cupcake paper size)
Ingredients: Crumble:; ½ cups wholegrain rolled oats; ¼ cup raw sugar; ¼ cup desiccated coconut; 50 g butter, melted; Cupcakes:; 125 g butter, softened; ¾ cup caster sugar; 3 eggs; 1 ½ cups flour; 1 ½ tsp baking powder; ½ cup natural Greek yoghurt; Zest from 2 lemons; ¼ cup lemon curd

Celebrate Anzac Day with our variation on a classic. Topped and filled with Anzac style crumble with a delicious lemon curd surprise inside a perfect tangy and sweet combination.

Makes 8 (depending on the cupcake paper size)

Prep Time 15 minutes

Cook Time 20-25 minutes

Ingredients

Crumble:

½ cups wholegrain rolled oats

¼ cup raw sugar

¼ cup desiccated coconut

50g butter, melted

Cupcakes:

125g butter, softened

¾ cup caster sugar

3 eggs

1½ cups flour

1½ tsp baking powder

½ cup natural Greek yoghurt

Zest from 2 lemons

¼ cup lemon curd

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180°C. Prepare crumble by mixing together rolled oats, raw sugar, coconut and melted butter. Set aside.

Step 2

Beat together butter and caster sugar until creamy. Beat in the eggs one at a time until mixture is fluffy.

Step 3

Mix in sifted flour and baking powder together with yoghurt and lemon zest.

Step 4

Spoon mixture into cupcake cases to fill to 1/3. Carefully spread out with the back of a teaspoon. Drop a teaspoon of lemon curd into the centre and sprinkle over a tablespoon of crumble mix. Spoon over more cake mix to ¾ fill the cupcake cases. Top with a fil sprinkling of crumble mix. Bake for 20-25 minutes until golden and cooked. The cupcakes will feel springy to the touch when lightly pressed. Cool on a cake rack. For a delicious dessert idea serve with extra lemon curd and Greek yoghurt.

Tips

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Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

Crumble:

2

½ cups wholegrain rolled oats

3

¼ cup raw sugar

4

¼ cup desiccated coconut

5

50 g butter, melted

6

Cupcakes:

7

125 g butter, softened

8

¾ cup caster sugar

9

3 eggs

10

1 ½ cups flour

11

1 ½ tsp baking powder

12

½ cup natural Greek yoghurt

13

Zest from 2 lemons

14

¼ cup lemon curd

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Anzac Crumble Lemon Cupcakes