I wanted to make something that didt have a creamy topping. This cupcake goes well with creme anglais. The cake itself smells very buttery and is soft in contrast to the crunchy crumbly topping.
cake flour 3/4cup eggs large 3
unsalted butter 1/2cup baking soda 1/2tsp
sugar 1/2 cup salt 1/4 tsp ground almond 1/2 cup
Cream butter and sugar till fluffly add eggs combine one by one. Sift dry ingredients. Add to butter and egg in three additions. Add blueberries
spoon batter into paper cups( 1/2 full)
cake flour 1 cup
sugar1/2 cup cold butter diced1/2 cup
ground almonds 1/2 cup 2 tbsp sugar for topping
put dry ingredients in bowl add diced butter slowly crumble with fingertips add to the batter top up the paper cups and sprinkle some sugar on them. Put in oven for 25 mins or till tops are golden brown.