(makes 8-12 cupcakes)

If there is crumble mixture remaining freeze to use later. I like to make these with meaty Black Doris plums.

INGREDIENTS

METHOD

• Preheat oven to 180ºC. Grease 8 large cupcake cases or 12 standard muffin tins with baking spray or melted butter.
• Place butter, brown sugar and castor sugar into a bowl and whisk till pale.
• Gradually pour in eggs, whisking constantly, and add vanilla and zest.
• Sieve flour and baking soda and gently fold into butter mixture along with the buttermilk.
• Divide batter between cupcake cases or muffin tins and place a plum half, cut side up, into the middle of each tin, pressing the fruit gently into the batter. Sprinkle muscovado sugar over fruit.
• To Make Crumble Topping: Into a medium-size bowl place rolled oats, wholemeal flour, sugar, cinnamon and macadamia nuts. Stir to combine.
• Add butter and rub into dry ingredients till the mixture resembles a moist crumble.
• Sprinkle crumble on top of sugared fruit. Place into oven and bake for 20-25 minutes or till cakes are well risen and golden brown and the fruit is tender.
• Place on a cooling rack, or if in muffin tins cool for 5 – 8 minutes and then remove from tins before placing on a cooling rack.
• Accompany with vanilla-flavoured whipped cream and for ease serve with dessert forks.