Crispy Topping Blueberry Popped Cupcakes

Crispy Topping Blueberry Popped Cupcakes

1. Prepare all ingredients.

2. First make the crumbs: Mix flour, butter, and sugar together to form crumbs, then put them in the refrigerator and keep them for later use.

3. Rinse the blueberries and drain the water.

4. Melt butter in water, add sugar and milk and stir well.

5. After letting cool, add two eggs.

6. Stir well again.

7. Sift in the low-powder baking powder and stir evenly without excessive stirring.

8. Put it in a piping bag.

9. Squeeze it into a paper cup, about one-third full.

10. Then add blueberries.

11. Squeeze another layer of cake batter.

12. Take out the prepared crumbs from the refrigerator and distribute them evenly.

13. Put the remaining blueberries in the paper cup.

14. Preheat the oven at 180 degrees. After preheating, put the cake in the middle layer and bake for 25 minutes.

Tips:

The baking time and temperature need to be adjusted according to your own oven.