Ingredients
For the crumble:
½ cup flour
½ cup demerara sugar
¼ cup coconut oil
For the cake:
4 eggs
1 ½ cup sugar
1 cup oil
2 ½ cups of flour
1 Tablespoon of baking powder
½ teaspoon of baking soda
Blueberries to taste
1 cup freshly squeezed orange juice
½ cup water
½ teaspoon of salt
Preparation
To make the crumble:
Mix the flour, sugar and coconut oil and crumble by hand.
For the cupcake:
Mix the eggs and sugar. Add the oil and mix.
Add the dry ingredients – flour, baking powder, baking soda and blueberries and mix.
Add the orange juice, water and salt and mix a little until the batter is uniform.
Put the batter in the cupcake molds up to a height of 3/4 of the mold so that it does not overflow. Spread the crumble over the batter and bake in the oven at 180 degrees for 25 minutes.
Insert a toothpick and remove from the oven when the toothpick comes out dry. If required then add another three minutes each time until the toothpick is dry.
