Friday, July 10, 2009

Top -To-Bottom Crumb Cupcakes

Okay so these were DELISH! I had to send them to my hubby's work so I wouldn't eat them all! However I do, personally, think they should be called a muffin instead of a cupcake. I wanted to eat them for breakfast cause they tasted like amazing coffee cake! :-) Any time of day though...they are incredible.

1 1/4 cups unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream

1 1/4 cups unbleached all purpose flour
1 cup packed light brown sugar
2 tsp ground cinnamon
1/4 tsp salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper cupcake liners.

Make the topping. In a large bowl, stir the flour, brown sugar, cinnamon, and salt together, breaking up any large pieces of brown sugar. Add the butter. Using the paddle attachment of an electric mixer on low speed, a pastry blender, or your fingertips, mix the ingredients together until crumbs form, the largest crumbs should be about 1/2 inch in size.

Make the cupcakes: Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. on low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. mix in the flour mixture until it is Incorporated and the batter is smooth.

Spoon about 1 1/2 tablespoons of the crumbs into the bottom of each paper liner. Spoon about 2 1/2 tablespoons of batter into each liner. Spoon the remaining crumbs over the cupcakes, using about 1 1/2 tablespoons for each, the crumb topping will come to about 3/8 inch from the top of the liner.

Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pans on wire racks.

Carefully place a wire rack on top of the pan of cupcakes. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. turn the cupcakes top side up to cool completely. repeat with the second pan of cupcakes.

Dust the tops of the cupcakes with powdered sugar before serving.

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