This recipe was originally for a cake. It was in my Mum’s collection of family recipes, and it has become our family favourite – we’ve made it for practically every occasion this year. Then, we came up with the idea of making cupcakes instead of a cake out of the mix. They came out great, and everyone loved them! WARNING: Always double the recipe as these do not last long. May result in eating of multiple cupcakes in one sitting.

Brown Sugar Crumbly Cupcakes

Cake mix:

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 2 oz butter, softened
  • 2 eggs, lightly beaten
  • 2/3 cup milk

Topping:

  • 1 cup brown sugar
  • 2 oz butter, softened
  • 4 tblsp flour
  • 1/2 tsp cinnamon

Preheat the oven to 180 degrees C/350F. Prepare two cupcake trays with paper cupcake cases. In a large bowl, sift together the dry ingredients for the cupcake mix, and add the brown sugar. Using your fingers, rub in the butter. Add the eggs and mix well. Gradually add the milk and stir to combine completely. Spoon into prepared cupcake trays, filling to about halfway – be sure to leave room for the topping. In a new bowl, combine the brown sugar, flour and cinnamon and rub in the butter. Sprinkle the crumbly topping on the cupcakes generously. Bake the cupcakes for approximately 10-15 minutes, or until a skewer inserted into the centre of a cake comes out clean or a little moist (try to insert into the cake not the topping). Cool on a wire rack for five minutes and serve. Best served warm, but can be cold too. Enjoy!

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