Any Fruit Streusel Cupcakes

Some fruits to try: Plums, blueberries, raspberries, apricots or rhubarb.

• Ready In: 45 mins
• Yields: 12 cupcakes

Ingredients

• 2 1⁄4 cups all-purpose flour
• 3⁄4 cup granulated sugar
• 3⁄4 cup butter
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  cup buttermilk
• 1  large egg
• 1⁄2 teaspoon vanilla extract

• Stewed Fruit

• 1  lb  frozen fruit (your choice)
• 2  tablespoons brown sugar (or sweetened to taste) or 2  tablespoons white sugar (or sweetened to taste)

Directions

1. Over medium heat and in a small pot, cook fruit with 2 tablespoons sugar until soft. Remove fruit with a slotted spoon and continue simmering liquid to a syrupy consistency. Add back to fruit.
2. In a large bowl, whisk together flour and sugar. Thoroughly cut in butter using a pastry blender, until mixture resembles coarse crumbs. Set aside 2/3 cup of crumbs.
3. Combine baking powder and soda. Make a well in the center.
4. In a small bowl, whisk egg and vanilla into buttermilk. Add to dry mixture and stir with a fork until just combined. (Do not overstir as cupcakes could be tough).
5. Grease a 12 cup muffin tray. Fill each cup halfway with batter. Divide cooked fruit evenly amongst cups, and then top with remaining batter. Mound with streusel.
6. Bake in a 350°F oven for 25 minutes, until a tester inserted in the center of cupcakes comes out clean.
7. Place tray on a cooling rack to cool for at least 5 minutes before removing from pan. Serve warm or cooled completely.