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Macadamia crumble cupcakes

For a sweet treat that is packed full of goodness, these cupcakes made with Australia's very own macadamia nuts will be an instant hit with the young and not so young,
Macadamia crumble cupcakesWoman's Day
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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

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