Thursday, 9 December 2010
Pear and Blueberry Cupcakes with Hazelnut Crumb Topping
I quite liked the pairing of pears with blueberries, in a cake I made a while ago, so decided to repeat that combination, adding some hazelnuts to a crumble topping for added crunch and flavour.
100g caster sugar
2 large eggs
First make the topping by melting the butter in a small bowl(microwave) or pan(hob), then stirring in the other ingredients. This gives a soft dough, which you will be able to crumble, once it is cool.
Preheat the oven to 180C and put muffin cases into a 12-hole muffin pan
To make the cupcake batter, put all the ingredients, except the pears and blueberries, into a bowl and beat until well mixed and smooth. Fold in the chopped pears.