Step #1
Crumble: Rub the butter into the flour until it resembles light breadcrumbs, avoid overworking. Stir in the remaining ingredients until just combined.
Step #2
Bake at 180–190°C for about 20 minutes or until lightly golden.
Step #3
Set aside to cool. Cupcakes: Preheat the oven to 160°C and line a cupcake tin with 12 muffin cases.
Step #4
Mix the Orange Cake Mix with the other ingredients until you have a smooth batter (about 1–2 minutes). Divide the batter evenly between the cases.
Step #5
Generously spoon the cooled crumble onto each.
Step #6
Bake for 18–22 minutes, then transfer to a wire rack to cool. Assembly: Serve as-is, or use a piping bag to gently pierce each cupcake and fill with lemon curd, pipe a little on top for good measure.
