Eww, oatmeal in a cupcake?
Believe me, that's what I thought too, until I actually made them and tasted them.
This cupcake could be considered a muffin in some cultures, however the cake-like texture proves it to be a cupcake in my book. Also, the oat topping is surprisingly sweet as well as a healthy alternative to icing. I really enjoyed this recipe and so did my parents who ate them up!
Two notes about this recipe:
- The recipe states that it yields 8, however my cupcake tins might have been filled too high because I only got 6 cupcakes out of it.
- Make sure you set out the butter early enough to soften because otherwise it becomes very difficult to beat and cream the sugar into it, and then when you add the egg, its becomes a mess and separates.
3 Tbsp soft margarine
3Tbsp raw brown sugar
1 Tbsp dark corn syrup
2/3 cup rolled oats
4 Tbsp butter, softened
1/4 cup superfine sugar
1 large egg, lightly beaten
generous 1/3 cup self-rising flour
Preheat the oven to 375 degrees. Line a 12-hole muffin pan with 8 (or 6) paper liners.
Place the margarine, raw brown sugar, and corn syrup in a small saucepan and heat gently until the margarine has melted. Stir in the oats and set aside.
Put the butter and superfine sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg. Sift in the flour and fold gently into the mixture. Spoon the oatmeal mixture over the top.
Bake the cupcakes for 20 minutes or until golden brown. Transfer to a wire rack to cool completely.
Recipe courtesy of Parragon Books Ltd.