Anzac Crumble Lemon Cupcakes
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 Serving | 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
What do I need?
Select All
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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