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Berry streusel cupcakes recipe

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Adjust Servings:
For Streusel
1 tablespoon (8 g) whole Wheat Pastry Flour
3 tablespoons (23 g) Almonds meal
2 tablespoons (24 g) Sucanat
1⁄2 teaspoon ground Cinnamon
1 tablespoon (15 ml) Vegan Creamer
For Cupcakes
2 tablespoons (30 ml) neutral-flavored Oil
5 tablespoons (60 g) Sucanat
¼ cup (60 g) plain or vanilla-flavored Vegan Yogurt
6 tablespoons (90 ml) Vegan Milk
1 teaspoon pure Vanilla Extract
1¼ cups (150 g) whole Wheat Pastry Flour
1 teaspoon Baking Powder
1⁄4 teaspoon fine Sea Salt
¼ cup (70 g) Berry Coulis or Raspberry Curd

Berry streusel cupcakes recipe

  • Serves 8
  • Medium


  • For Streusel

  • For Cupcakes



These cute little cakes would be suitable for breakfast, because they are not overly sweet. You could use all-fruit, unsweetened jam if you’re in a pinch, instead of berry coulis or curd, but the cakes are at their best with homemade fruity deliciousness. The whole wheat pastry flour gives them a great, tender texture while remaining subtle enough in taste to let the other important flavors shine through.



To make the Streusel

Combine the flour, almond meal, Sucanat, and cinnamon in a small bowl. Work the creamer (add it 1 teaspoon at a time; you might not need all of it) into the preparation, just until coarse crumbs form. Set aside.


To make the Cupcakes

Preheat the oven to 350°F (180°C, or gas mark 4). Line 8 cups of a standard muffin pan with paper liners. Fill the remaining 4 cups halfway with water to ensure even baking and to avoid warping
the pan.


Combine the oil, Sucanat, yogurt, milk, and vanilla in a large bowl. Combine the flour, baking powder, and salt in a medium-size bowl. Pour the dry ingredients onto the wet and stir just until combined.


Divide the batter evenly among the paper liners, filling them about halfway full. Place 11⁄2 teaspoons of the coulis or curd on top of the batter in each liner. Carefully swirl with the tip of a butter knife, holding the paper liner as you do this. Divide the streusel evenly among the cakes, using a generous 11⁄2 teaspoons for each. Place a large piece of parchment paper under the muffin pan, in case of spillage. Bake for 24 minutes, or until the cakes are golden brown and firm on top. Let cool on a wire rack.


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