This one is for my friend Emily, who originally asked for a pesto dessert.
Anyways.
Crumb-top mini cupcakes! These are among the least hypoallergenic things that I've baked, but they are truly delicious. If apples are in season, I highly suggest mixing tiny slices of apples into the batter.
For the cupcake:
1/3 cup vegetable crisco
1/3 cup margarine
1 1/2 cup white sugar
2 eggs
1/2 cup brown sugar
2 1/2 tsp baking powder
1 1/4 tsp cinammon
1/4 tsp nutmeg
1 1/4 cup yogurt
1/4 cup fat-free Lactaid/Milk
1/8 cup apple cider (optional)
3 cups flour
Topping:
3/4 cup flour
5 tbsp butter/margarine
2 1/4 tsp cinammon
3/4 cup brown sugar
To make the cupcakes:
Preheat oven to 350 degrees.
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs and mix thoroughly. Mix together the dry ingredients and add alternately with the yogurt and milk. Mix thoroughly.
Spoon into mini-cupcake pan about 1/3-1/2 of the way. They puff up a lot!
To make the topping:
Mix together all of ingredients in a bowl with your hands into combined to the desired texture. Sprinkle gratuitously - and I mean GRATUITOUSLY - on the cupcakes.
Bake until a pick comes out clean.
Makes nearly 3 dozen mini cupcakes.
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