Ingredients
Topping
Method
Macadamia crumble cup cakes
1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
3.Fold in flour alternately with combined cream and milk, finishing with flour. Lightly mix macadamias through. Spoon into prepared cases.
4.TOPPING: In a small bowl, combine all ingredients. Sprinkle mixture evenly over each cake.
5.Bake cakes for 15-20 minutes, until cooked when tested with skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
MAKES 12 You can use all milk instead of half milk and half cream. It’s a good idea to have butter at room temperature, so it’s easy to cream.
Note