A while back I received a letter about a fun blog event paying tribute to baking trends throughout the decades called The Great Australian Bakeline....... my mission if I chose to accept it was to bake something reflective of the 00's.
I did a quick search on food trends for the 00's and among many other things found that Cupcakes, Organic produce, Blueberries (as a flavor) and the rise of the coffee shop were big news.
Which isn't really that surprising to me, 'cause you know - we pretty much just lived it.
In fact I think those couple of things I listed are quite enduring and I am not sure why they ever went out of favor.
Take the cupcake.
I don't know how many times I have read a certain food is the new cupcake, but I've yet to see anything knock them down off their pretty little pedestals.
On the other hand I completely decided to ignore a few of the other big trends such as low or no carbs.
In truth I'm thinking the obsession with the low carb diet could probably also probably explain the extreme popularity of the cupcake. I've never tried a low carb diet, but I'm guessing that while your on one a cupcake has never looked soooo tempting.
Anyhoo back to the Bakeline......I decided to create a delicious recipe that combined the four noughties food trends I liked.
So I give you the organic coffee crumble blueberry cupcake, inspired by the noughties, delicious in any decade. As a nod towards another trend instead of fancy towering frosting I topped them with struesel that is actually made from the cupcake mixture to give them a boho chic relaxed feel.
I used Baker's Secret muffin tins ( which I actually use all the time for cupcakes), and I didn't even line or grease the muffin tin......that's right no cupcake papers I just popped the cupcake batter straight into the tin with no other preparation. Plus they're dishwasher safe - I know -nice! Y'all know with 3 kids that type of stuff is pretty important to me.
Not using the cupcake papers gave the finished cupcakes a nice rustic look so I decided to finish them off with a length of organic jute.
The finished cupcake was not overly sweet with a moist texture which made it more a cupcake than a muffin despite it's appearance. Perfect for morning tea, afternoon tea or a snack it makes a delicious treat for any occasion no matter the decade.
Coffee Crumble Blueberry Cupcake recipe makes 12 cupcakes
1 1/2 cups self raising flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup strong black coffee (espresso machine or mix instant coffee with hot water)
1/4 cup yogurt
1/4 cup macadamia oil
1 large egg
1 cup blueberries
30 grams unsalted butter softened
Preheat oven to 180 C (350 F). Place a 12 hole non stick muffin tray on the bench ready to use.
Sift the the flour, sugar, baking powder and salt. into a large bowl.
Remove 1/2 cup of the flour mixture and reserve for topping.
In another smaller bow mix together the coffee, yogurt, oil and eggs.
Add the wet mixture to the flour and mix until just combined, gently fold in the blueberries.
Divide the mixture between 12 muffin cases.
Rub together the 30 grams butter with the reserved 1/2 cup of flour mixture until it comes together in a coarse mixture then sprinkle a couple of teaspoons of mixture over the top of each muffin. Don't worry if you have a little left over.
Bake for 18 - 20 minutes.