My family loves coffee cake. Specifically New York style Crumb Cake, of course, but my from-scratch recipe has a ton of ingredients and I wanted to write. So this afternoon I was on a mission to try to duplicate the recipe using Duncan Hines cake batter instead, and came up with this recipe. I use the mini-muffin tins so they’re bite sized. I hope you enjoy them! Cupcakes
1 Duncan Hines Classic Butter Golden cake mix
1 tsp cinnamon
1 stick butter melted
2 eggs – ( No, that was not an error. The box says 3 eggs, but I want these to be denser)
1/2 cup of whole milk
1 cup AP
1/3 cup brown sugar-packed tightly in measuring cup
1/3 cup granulated sugar
1 stick butter, softened
1 tsp cinnamon
1/4 tsp salt
PREHEAT OVEN TO 350 Prepare crumb topping by placing all ingredients into a bowl and using a pastry cutter, continue until your crumbs are the size of peas. DESPITE what some recipes say, DO NOT use your fingers to make your crumbs because your hot little fingers melts the butter and it won’t form into crumbs. Instead, use a fork.
Set aside. Using a large bowl or a mixer, place dry ingredients into the well, add cinnamon and stir to combine. In a glass measuring cup, soften the butter in the microwave, add milk and eggs; blend until smooth. Pour over the dry ingredients and beat on high speed until smooth. Place cupcake papers into the mini tins. Using a tablespoon, scoop the batter into each cup so it’s half full.
Now, here’s the trick to keep your crumbs from sinking into the batter. Bake the cakes for 5 minutes first, pull the muffin tin out of the oven, and using a spoon, cover each cake with the streusel crumbs.
Return to the oven for another 5-10 minutes. Once cooled, sprinkle confectioner’s sugar over top.
Yields 30 mini-crumb cakes