Monday, April 27, 2020

Top-to-bottom crumb cupcakes



I've decided to bake my way through the "The Cupcake Deck" since the banana butterscotch cupcakes were divine. I choose the cupcake recipe based on the ingredients I have on hand, therefore Sunday's cupcake ending up being the "top-to-bottom crumb cupcakes". They ended up being the perfect choice for a lazy Sunday, and could be used for a brunch. These cupcakes have crumbs on the bottom, crumbs on the top and a bit of yellow cupcake batter in the middle. The ratio of crumbs to batter is about three to two.  I made deliveries to our grandson and his family, niece and my sisters. Thankfully we all live within a 10 mile radius, and are acceptable to no-contact deliveries. We smile, sample and text. The next cupcake will be Chocolate Mousse.   

Recipe
Makes 18 Cupcakes (I used tall cupcake liners, and it made 12)

Crumb crust and topping:
1 1/4 cups of flour
1 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
10 tablespoons of softened butter (1 1/4 cups)

Cupcake Filling:
1 1/4 cups of flour
1/2 teaspoon of baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 egg yolk
1 cup sugar
1/2 cup canola oil (or vegetable)
1 teaspoon vanilla extract
1/2 cup sour cream (can substitute with plain or vanilla yogurt)

Bake: 350 degrees F

Crumb crust and topping:
1. Combine the flour, brown sugar, cinnamon and salt.
2. Cut the butter into smaller pieces and add to the mixture.
3. Cut the butter into the dry mixture with two knifes until crumbs form. (shaking the bowl after cutting in butter will also help to form the crumbs)
4. If crumbs are too buttery add a touch more flour.
5. Set Bowl Aside

Cupcake Filling:
1. Combine the flour, baking soda, and salt into a bowl and set aside.
2. Combine the egg, egg yolk, and sugar and beat with a mixer until combined.
3. Next, add oil and vanilla, and sour cream (or yogurt) until combined.
4. Mix in dry mixture until batter appears smooth.

Put 1 1/2 tablespoons of the crumbs into the bottom of each paper liner. Put about 2 1/2 tablespoons of the cupcake filling on top of the crumb crust. Put another 1 1/2 tablespoons of crumbs on top of the cupcake filling. Crumb topping will lie just below the top of the liner. Do not allow to overfill because the cupcake batter will rise slightly.

Bake about 18-22 minutes or until toothpick comes out clean (always check due to different cupcake sizes.)
Let cupcakes cool.
Sift powdered sugar on top for decoration.
Enjoy!

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

8 comments:

  1. Love crumb topped muffins/cupcakes!

    ReplyDelete
    Replies
    1. Me too! I'm putting this cupcake on my future list for brunches, baby showers, etc. Just perfect!

      Delete
  2. Those look yummy! The MKC cupcake holders make them look extra special!

    ReplyDelete
    Replies
    1. They are so yummy! I like the MKC cupcake holders for presentation, but the butter seeped through and made them less attractive.

      Delete
  3. Oh dear me...I must make these! I have some pretty cupcake liners that would be perfect, and I have all the ingredients. I could give some away and freeze some, too. Thanks, Debbie...xo

    ReplyDelete
  4. These are so pretty Deb, and they look delicious. I think I have everything I need to bake. Lucky you live so close to family. I'm sure they loved seeing you and a bonus of cupcakes.

    ReplyDelete
  5. I love sour cream in bakery! These cupcakes look delicious Debbie and the more crumble the better ;)

    ReplyDelete

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