RHUBARB CRUMBLE CUPCAKES

Ingredients
(makes 12)
100g Self Raising Flour + 50g (for topping)
100g Margarine
100g Caster Sugar
2 Large Eggs
1 tbsp Milk
1 tsp Baking Powder
1 tsp Vanilla Essence
50g Butter
50g Demerara Sugar
50g Jumbo Oats
1 Tin Rhubarb (in syrup)

Method
Preheat the oven to 200º/180º fan.

Place 100g flour, baking powder, margarine, caster sugar and vanilla essence in a large mixing bowl. Mix with a hand mixer with flat beaters until a smooth batter consistency is reached.

Add the tablespoon of milk and stir in, then set aside.

To make the crumble mix, add the 50g flour into a bowl. Cube the butter, add to the bowl and then rub it into the flour until the mix resembles fine breadcrumbs. Next, add in the oats and sugar and mix well. Set aside.

Drain the rhubarb – do not discard the syrup.

Place 12 muffin cases in a muffin tin. Take a large spoon or ice cream scoop of the sponge batter and fill the cases up to halfway. Add a few pieces of the drained rhubarb the middle of each case, carefully pressing them into the middle of the batter.

Place the cupcakes into the oven and set a timer for 10 minutes. After 10 minutes, remove the cupcakes and top with a generous spoonful of the crumble mix. Try to cover the whole cupcake.

Place back into the oven for a further 10 minutes or until golden brown and a skewer comes out clean.

Serve warm with hot, thick vanilla custard or allow to cool and enjoy with a cup of tea or coffee!

Recipe and picture: Dualit, Bran muffins with rhubarb and cinnamon