NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat oven to 180°C. Prepare crumble by mixing together rolled oats, raw sugar, coconut and melted butter. Set aside.
Beat together butter and caster sugar until creamy. Beat in the eggs one at a time until mixture is fluffy.
Mix in sifted flour and baking powder together with yoghurt and lemon zest.
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.