Persimmon crumble cupcakes

Persimmon crumble cupcakes

Total: 50 Min. | Active: 25 Min.
Nutritional value / piece: 539 kcal
, Fat: 30 g
, Carbohydrate: 56 g
, Protein: 9 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g ground almonds
3 tbsp coarse cane sugar
40 g butter, cold, cut into pieces

Cake mix

150 g butter, soft
150 g coarse cane sugar
1 parcel vanilla sugar
1 pinch salt
4 eggs
1 organic lemon, use grated zest only
250 g white flour
1 tsp baking powder
2 persimmons (approx. 500 g), diced


icing sugar, to dust
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For 8 oven-proof ramekins each approx. 7 cm diameter, greased and floured

How it's done

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Mix the almonds and sugar. Add the butter and, using your hands, rub together to form a crumbly mixture, transfer to the fridge.

Cake mix

Put the butter in a bowl, add the sugar, vanilla sugar and salt and combine using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to mix until the mixture turns paler in colour. Stir in the lemon zest. Combine the flour and baking powder, mix in and transfer the mix to the prepared ramekins. Top with the persimmon and scatter the crumble on top.


for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the ramekins, leave to cool on a cooling rack. Dust with icing sugar.

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