Cherry-Crumble Cupcakes

• FOR THE CUPCAKES:
• 1/2 pounds, 7/8 ounces, weight All-purpose Flour
• 1 Tablespoon Baking Soda
• 2 whole Eggs
• 4-1/2 ounces, weight Confectioners Sugar
• 2 Tablespoons Vanilla Sugar
• 5 tablespoons, 1 teaspoon, 3-3/4 pinches Oil
• 1/2 pounds, 7/8 ounces, weight Yoghurt
• 1 pound, 1-2/3 ounces, weight Cherries
• _____
• FOR THE CRUMBLE:
• 3-5/8 ounces, weight All-purpose Flour
• 1-7/8 ounces, weight Grounded Almonds
• 2-2/3 ounces, weight Granulated Sugar
• 2-2/3 ounces, weight Soft Butter
• 1 Tablespoon Cinnamon

1. Preheat your oven to 180u0b0C/360u0b0F.
2. In a small bowl, mix together flour and baking soda. Set aside.
3. In another bowl stir eggs and confectioners' sugar until creamy. Then add vanilla sugar, oil and yoghurt. Stir until combined. Carefully fold in the flour mixture.
4. (I always add a lacing of rum to every batter, which helps the little cupcakes grow in the oven.)
5. Wash and wipe the cherries before adding them to the batter.
6. For the crumble, mix together flour, grounded almonds, granulated sugar, butter and cinnamon and knead the ingredients until you get a nice crumbly mixture.
7. Now line your cupcake pan with paper liners. Divide batter evenly among liners, filling about 2/3 full and top them with a tablespoon of crumble.
8. Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

flour, baking soda, eggs, weight confectioners sugar, vanilla sugar, oil, weight yoghurt, weight cherries, crumble, almonds, sugar, butter, cinnamon

Taken from tastykitchen.com/recipes/desserts/cherry-crumble-cupcakes/ (may not work)