Summer's fresh berries make this treat moist and delicious. Bake these the morning of your picnic and serve them right from the tin.

Rosemary Black

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Recipe Summary

Yield:
8 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prep time: 10 minutesBaking time: 20 minutes Preheat the oven to 350 degrees. Fill a muffin tin with 8 cupcake liners. In a large bowl, beat butter and sugar 1 minute. Add egg and vanilla; beat 1 minute. In a bowl, sift flour, baking powder, and salt. Add half the dry ingredients to butter mixture; beat 30 seconds. Add milk, then remaining dry ingredients. Beat 1 minute, or until batter is smooth. Pour batter into cups. Sprinkle berries on top. In a bowl, combine topping ingredients. With fingers, rub mixture together until it resembles crumbs. Spread over berries. Bake 20 minutes, or until a toothpick inserted into center comes out clean.How kids can help: Measure ingredients; top batter with berries; sprinkle on topping.

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Nutrition Facts

0 calories; fat 12.6g; saturated fat 7.5g; sodium 33.6mg; cholesterol 58.6mg.