Persimmon crumble cupcakes

Total time: 50m
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 539 Kcal, 9g Protein, 56g Carbohydrates, 30g Fat


  • Crumble
  • 80 g ground almonds
  • 40 g butter, cold, cut into pieces
  • 3 tbsp coarse cane sugar
  • Cake mix
  • 150 g butter, soft
  • 150 g coarse cane sugar
  • 1 parcel vanilla sugar
  • 1 pinch salt
  • 4 eggs
  • 1 organic lemon, used grated zest only
  • 250 g white flour
  • 1 tsp baking powder
  • 2 persimmon (approx. 500 g), diced
  • Bake
  • icing sugar to dust
  • Utensils
  • For 8 oven-proof ramekins each approx. 7 cm diameter, greased and floured

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  • Crumble

    Mix the almonds and sugar. Add the butter and, using your hands, rub together to form a crumbly mixture, transfer to the fridge.
  • Cake mix

    Put the butter in a bowl, add the sugar, vanilla sugar and salt and combine using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to mix until the mixture turns paler in colour. Stir in the lemon zest. Combine the flour and baking powder, mix in and transfer the mix to the prepared ramekins. Top with the persimmon and scatter the crumble on top.
  • Bake

    for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the ramekins, leave to cool on a cooling rack. Dust with icing sugar.

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