These began as cake, and ended up as cupcakes. Turns out they’re better that way, though they will never win any beauty prizes. The batter is quick to mix, the crumble all dairy-free and the rest is made up of perfectly tasty big fat blueberries.
Lemon zest in the batter and crumble help pop that blueberry flavor. If my mother-in-law had anything to say about these, she would say I forgot to add that extra lemon or two, but you really only need one. Really.
However, if I was making these for her, I might indulge and add more lemon – and I bet it would taste
Because they began as a cake and came out as a cake-wreck – it’s a lesson in when opportunity strikes for no good reason or as we call it in the Canteen kitchen – cakedemption. Don’t ever think of a wreck as a failure – think of it as an idea in the making.
Once it was in the pan and baking I had that nagging suspicion that it was going to be one of those things that I’ve encountered before – a beauty while in the pan, but once it was turned onto a cake plate – watch out.
Sure enough. Once it came out of the pan it made that all too familiar slooshing sound. It slooshed not only onto the cake plate but the counter, the floor and all over my
shoes socks. Because it was an experiment, when I should have used an instant read thermometer to check its genuine status of done-ness – I used a simple toothpick and that was not especially reliable. Fortunately I test cakes in small pans so I had more batter ready to go. Thus, these cupcakes.
The batter was tasty once it was thoroughly baked – into cupcakes. The poor cake? It met a sad, sad fate in a somewhat round container.
The crumble topping actually turns into a tiny layer of cake-like covering over the real cake. Probably because it is has just a little flour and is made from shortening rather than butter, but though it isn’t the best looking cupcake to come out of the Canteen kitchen – it is pretty tasty. Lemon, blueberry and a touch of crumble is a nice combo.
And if you want to add more lemon – by all means. Make my mother-in-law happy. She deserves it.
|Lemon Blueberry Crumble Cupcakes, Gluten Free|| |
- 260 grams Canteen Flour Mix (2 cups)
- 2 teaspoons baking powder
- ¼ baking soda
- ½ teaspoon kosher salt
- 125 grams superfine white sugar (3/4 cup)
- 75 grams canola oil (1/3 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 125 grams almond milk (1/2 cup)
- 2 extra large eggs
- Zest of one lemon
- 50 grams brown sugar (1/4 cup)
- 50 grams Canteen Mix flour (6 tablespoons)
- 1 lemon zested
- 24 grams shortening (Spectrum solid) (2 tablespoons)
- 325 grams blueberries (2 cups)
- Preheat the oven to 350. Place liners in cupcake pans (14-16).
- Blend flour, baking powder, baking soda, salt and sugar together with a whisk. In a separate bowl whisk together oil, vanilla and lemon extracts, almond milk and eggs. Stir in lemon zest. Blend the wet ingredients into the dry and mix until the batter is light and somewhat fluffy.
- Scoop into liners ½ full. Evenly distribute one cup of berries into the batter filled liners ( few in each).
- To make the crumble topping, blend together the brown sugar, flour, lemon zest and shortening until the mixture looks like mushy coarse crumbs (technical term). Top cupcakes with crumble mixture, distributing evenly. Top with remaining berries. Bake 18-22 minutes or until a toothpick comes out without crumbs and berries are bubbling. Transfer cupcakes to a rack to cool completely.