Plum cupcake with streusels
Hello dears, finally I managed to post this yummy recipe. One of my nice colleagues gave me a ton of plums these days which I had to bake up of course. The cupcakes fit quite well into the current late summers’ atmosphere her in Germany as they are light, fluffy and fruity.
They have a fluffy yoghurt-almond base combined with the mentioned plums and streusels :-)
BTW: The recipe is not too sweet; I liked it this way.
For about 12 cupcakes:
1 3/4 cup flour (200g)
3/8 cup sugar (80g)
1 sachet vanilla sugar
1/2 teaspoon natron
1 pinch cinnamon
1 pinch salt
3 tablespoons soy-yoghurt (50g)
3 tablespoons purée of almonds (50g) (not mandatory, replaceable by 2 tablespoons of apple purèe and some oil)
2 tablespoons tasteless sunflower oil (30ml)
3 tablespoons apricot jelly or any other yellow jelly (50g)
1/2 tablespoon cider vinegar
5 fl. oz water (150ml)
Mix the flour, sugar, vanilla, natron, salt and cinnamon, then add yoghurt, purée of almonds, oil, apricot jelly and water and stir in everything. At last add the vinegar and work everything to a smooth dough.
18-24 plums (depending on how many fit on your cupcake...)
Wash, halve and pit the plums.
For the streusels (the crumbly things on top):
2 tablespoons margarine
3 tablespoons flour
1 tablespoon sugar or vanilla sugar
1 good pinch of cinnamon
Work all ingredients with a fork to streusels.
Divide the dough onto 12 cupcake molds. Then press the halved plums on top and cover them with the streusels. Bake 'em at 325°F (160°C) for about 25-30 minutes.
Tastes best fresh from the oven!