{lovely glazed tops}
{loved the crumb topping!}
coffee cupcakes
from damn delicious
makes 12
Cupcakes
1 1/2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
2 large eggs
Crumb topping
1/3 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
Glaze
1/4 cup confectioners' sugar
1 teaspoon milk
- Preheat oven to 375.
- Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving.
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