Gooseberry streusel cupcakes

    50 min

    The sharp tang of the gooseberries provides the perfect contrast to the sweet cupcakes with their crunchy topping. As gooseberries freeze well, these can be made all year round - but defrost the gooseberries before adding them the cake mix. This recipe is from my book 'Special Cupcakes'. See footnote below for more details.

    Wendy Sweetser

    10 people made this

    Makes: 12 cupcakes

    • For the topping
    • 50g unslated butter, cut into small pieces
    • 50g plain flour
    • 50g granola
    • 1 tablespoon golden caster sugar
    • For the cupcakes
    • 200g fresh gooseberries
    • 175g self-raising flour
    • 115g unsalted butter, softened
    • 115g golden caster sugar
    • 2 large eggs
    • 1/2 teaspoon vanilla essence
    • 1 tablespoon milk
    • Icing sugar, to dust

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. To make the topping: rub the butter into the plain flour until it looks like coarse breadcrumbs. Stir in the granola and sugar. Set aside while preparing the cake mix.
    2. To make the cupcakes: top and tail the gooseberries, rinse, pat dry and halve or quarter according to size. Dust with a little of the flour.
    3. Preheat the oven to 180 degrees C / gas mark 4. Line a 12-cup muffin tray with paper cases.
    4. Beat the butter and sugar together until creamy. Beat the eggs with vanilla and gradually beat into the creamed mixture. Fold in the remaining flour, gooseberries and milk.
    5. Spoon the mixture into the cases and top with the granola mixture, pressing it down lightly with the back of a spoon or your fingers.
    6. Bake for 20–25 minutes or until a skewer pushed into the centre of one of the cakes comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to cool completely. Serve cold dusted with icing sugar.

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    Reviews in English (1)


    I used tropical granola for this as it was all I had in the cupboard. I found the cake moist and the topping crunchy a nice mix!  -  28 Jul 2015