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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Top To Bottom Crumb Cupcakes Recipe

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This recipe for Top To Bottom Crumb Cupcakes is from A Soldier's Chow, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. Flour
1 c. Brown sugar
2 tsp. Ground cinnamon
1/4 tsp. Salt
3/4 c. Unsalted butter
1 Box yellow cake mix
Powdered sugar to taste
Directions:
Directions:
To make the crumb topping, stir the flour, brown sugar, cinnamon and salt together. Cut the butter into pieces and add it, mixing with an electric mixer or by hand. Mix evenly until large crumbs begin to form. Prepare the cupcake batter according to the directions on the box of cake mix. Fill the cupcake tin with one spoonful of crumb mixture, pour in cupcake batter, then spoon crumbs over the top to cover. Bake, and enjoy -- there's no need to frost this cupcake variety.

 

 

 

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