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| Cooling in the tins |
Happy Thursday! I was craving mini cupcakes yesterday, and after consulting my cabinets and refrigerator, I found just the right ingredients for crumb cake! Unfortunately, one of my yummy recipes uses blueberries and I lacked the right fruit. HOWEVER, upon opening my freezer, I found strawberries (too large) and raspberries (perfect!). So I set out to make raspberry crumb cupcake mini muffins. My favorite kind of crumb anything has an excessive amount of crumb topping; the kind that falls off and gets all over the table when you take your first bite.If you're like me and live for the crumbs - you can add them to any yellow cake and transform it into a delicious crumb cake - here's an easy recipe to keep handy for just those purposes. Ready? 1:1:1:1. Easy. In a pinch, mix 1 cup of flour, 1 cup of brown sugar, 1 tsp of cinnamon. Add 1 stick of
melted butter, and mix with a fork until all clumpy and glorious. Add to the cake before baking and voila! Super simple. Happy baking!
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So small, it's practically criminal to eat just one!
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Check out those berries!
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