Blueberry Cupcake with almond brittle topping

Spring is almost here. This winter has been very nice, much of it was warmer than normal. I am not the one  to complain. I did miss the snow a bit but after two mega snow storms last year I was more than happy to see great sunny days. Now the berries are popping up here and there. The other day Sunny boy wanted some Blueberry cupcakes. So here it is.

We will need,

All purpose flour 3/4c
Sugar    3/4 c
Salt a pinch
Baking powder 1/2 tsp
Butter  1/2 C  + 1 tbsp
Eggs  2
Blueberries 1/2 C
Almonds 1/4 C

Method:

• Preheat oven. Grease and line cupcake tin and set it aside.
• Cream 1/2 cup of butter till pale in colour. Throw in all but 3 tbsp of sugar. Cream till the sugar is almost dissolved.Beat in egg one a time till well combined.
• Toss the blueberries in a tbsp of flour and set it aside. 
• Shift the remaining flour with baking powder and salt. Stir in the flour into the butter-egg mixture.
• Fold the blueberries into the flour mixture. 
• Pour it in to the cupcake tin and bake in a moderately hot oven till a toothpick inserted into the cupcake comes out clean. Remove from the oven and cool it on wire racks.
• To prepare the topping, Toast the almond in the oven for about 6-8 minutes, remove and cool to room temperature. Chop the almonds and set it aside.
• Melt the remaining 3 tbsp sugar in a thick bottom pot till golden in colour. 
• Carefully stir in the chopped nuts and the remaining butter. Remove from heat.  Spoon the mixture over the cool cupcakes and let the brittle harden on top of the cupcakes.
• Serve it  once the brittle is set.