Mini Cupcakes With Berries And Sprinkles - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
2/3 cup granulated sugar + 4 tsp
2 1/2 tbsp cold butter
1 tsp vanilla extract
2 tsp baking powder
1 None egg
1 cup yogurt
1/3 cup canola oil
1/4 lb frozen raspberries

Preparation

Preheat oven to 400\u00b0F. Line a 24-cup mini muffin tray with paper liners. For the crumble, mix 1/3 cup flour, 4 tsp sugar and butter and mix until crumbly. Set aside.
For the cupcakes, mix remaining flour, sugar, vanilla extract, a pinch of salt and baking powder. Mix egg, yogurt and oil then whisk into flour mixture. Fold in frozen raspberries then distribute between paper liners and sprinkle with crumble. Bake for 15 mins. Let cool in the cake pan for 10 mins then remove and let cool completely.