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.
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