Raspberry Crumb Cakes
Servings: 12 - 16 cupcakes
Traditional crumb cakes turned into cupcakes adds entertaining versatility. Pat crumbs in lightly. Batter will rise a little through the crumbs.
Whisk sugars with cinnamon, salt; stir in butter. Add flour; form medium crumbs. Preheat oven to 325°. Beat butter & sugar; add eggs, vanilla, sour cream to blend. Sift flour with baking powder, soda, salt. Add flour mix slowly. Transfer to muffin tin coated with Teflon™ nonstick, filling each cup a little more than half. Top with raspberries, then cover well with crumbs. Bake 30-35 minutes or until tester comes clean. Cool completely. Shake powdered sugar overtop; garnish with berries.