Jodi emailed me a recipe from a cupcake book that I (surprisingly) don't own. I was flipping through it at her house and thought that the picture looked delicious. I was more focused on the cupcake and less on the book. Maybe it was called "Cupcake." I know, that title seems unlikely. The recipe is also technically called "Top-to-Bottom Crumb Cupcakes." I am sorry mystery cupcake book, but that name is just too long!
I altered the recipe a little bit and have thus renamed them "Double Crumble' cupcakes. They are very easy to make and great for transport because they don't require any frosting on top. They tasted like coffee cake... which until last night I thought meant that the cake had coffee in it. I don't like coffee so I always avoid coffee cake. Apparently it's cake that goes with coffee. Heh.
Anyway.... onto the pictures and recipe!
Double Crumble Cupcakes - makes 24 (adapted from the book Cupcakes!)
Crumbly bottom and top
- 1 2/3 cup all-purpose flour
- 1 1/3 cup packed light brown sugar
- 2 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, out of the refrigerator but not quite room temperature
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 2 cups sugar
- 1 cup corn oil
- 2 teaspoon vanilla
- 1 cup sour cream, room temperature
- Preheat oven to 350 degrees. Line cupcake tin with liners.
- First make the crumbly topping and bottom. Do this by combining all of the dry ingredients into a medium sized bowl and mixing them together with a spoon or sifter.
- Cut the butter into pieces and place in the bowl with the dry crumble ingredients. Use an electric mixer on slow speed to incorporate the butter into the dry ingredients until small crumbles form. To get the larger pieces to mix well, you may have to use your fingers. Set aside.
- In a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Mix with a sifter or with a spoon.
- In a large bowl, beat the eggs with an electric mixer until well mixed.
- Add the corn oil and mix until well combined. This takes a little finesse since oil does not like combining with other liquids.
- Add the vanilla and sour cream to the liquid mixture. Mix well.
- Using small portions, add the dry mixture to the liquid mixture. Beat well after each addition. Continue until the entire dry mixture is incorporated and the batter is uniform.
- Add one tablespoon of crumble to the bottom of each cupcake. You want the crumble to form a nice layer at the bottom of the cupcake liner.
- Add approximately 2 tablespoons of batter on top of the crumbles. There will be another layer of crumble on top so be sure to leave enough room!
- Add another tablespoon or so of crumbles to the top. You want the top layer of the crumble to be about 1/5 from the top of the cupcake liner. If you fill them all the way to the brim, the tops won't look that crumbly.
- Bake for 25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Here is a picture showing how you layer the cupcakes:
... I'm always a little messy when filling the cupcake tins. There, now everyone knows.
I don't normally show a sliced version of the cupcake, but I thought that the bottom layer looked so neat:
These were a big hit at clinic today and these cuppies filled my kitchen with a delightful cinnamon smell.