I decided to adapt this crumb cake recipe into a cupcake recipe as an easy lunch box treat for my kids. These were an instant hit in our house – old becomes new.
Ingredients
- 3 cups flour
- 1 cup Earth Balance
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cloves
- 1 cup vegan sour cream or sour soy milk
- 1 tsp vanilla
- 1 tsp baking soda
- 1 egg
Yield: 18-24 cupcakes
Preheat oven to 350o.
In a large mixing bowl, use a pastry cutter to mix flour, Earth Balance, granulated sugar, and cinammon. Remove 1 1/4 cups of this mixture, place in another medium sized bowl, and then add the brown sugar to that smaller bowl.
Return to the large bowl and add the rest of the ingredients. Spoon the batter into prepared cupcake tins (filling no more than half-full). Cover with the crumbs that had been set aside.
Bake for 25 minutes or until a toothpick comes out clean. Remove from the tins immediately and let cool on a rack before serving.
