These cupcakes are something special. I say that because they are more than just cupcakes. They are happy little self-contained desserts (plus custard if you like custard, I do). Served warm so the conserve oozes out from the soft sponge and the streusel topping adds that extra crunch to the proceedings – that’s just how I like it!
Blueberry Streusel Cupcakes
for the streusel topping
- 60g plain flour
- 40g unsalted butter, cut into small cubes
- 30g caster sugar
for the cupcakes
- 125g unsalted butter, softened
- 175g caster sugar
- 3 medium eggs
- 125g self-raising flour, sifted
- 65g plain flour, sifted
- 65ml milk, at room temperature
- 2 teaspoons vanilla extract
- 6 tablespoons wild blueberry conserve
For the streusel topping: rub the butter into the flour until the mixture resembles breadcrumbs then stir in the sugar. Place in the fridge while preparing the cupcake mixture.
For the cupcakes: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and fill a 12-hole muffin tin with paper cases. In a bowl, beat the butter with the sugar until pale and fluffy using an electric hand mixer. Add the eggs one at a time, beating well between each addition. Combine the flours and add half to the bowl, beat until smooth. Pour in the milk and vanilla extract, beat once again, followed by the remaining flour, beat until smooth.
Fill each paper case a third of the way with the cupcake mixture, then place a heaped teaspoon of blueberry conserve on each, then top up each to no more than two-thirds full with more cupcake mixture. Use a skewer to carefully swirl the jam through the mixture in each case then sprinkle each with half a teaspoon of the streusel topping. Bake for about 25 minutes until risen and golden (and an inserted skewer comes out clean – don’t worry if some blueberry conserve sticks to the skewer). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.