Top-to-bottom Crumb Cupcakes

TOP-TO-BOTTOM CRUMB CUPCAKES
MAKES 18

CRUMB BOTTOM AND TOPPING
1 ¼ c. flour
1 c. brown sugar
2 t. cinnamon
¼ t. salt
1 ½ sticks (¾ c.) cold unsalted butter, cut into pieces

EASY MIX CUPCAKES:
1 ¼ c. flour
½ t. baking powder
¼ t. baking soda
¼ t. salt
1 large egg
1 large egg yolk
1 c. sugar
½ c. canola or corn oil
1 t. vanilla extract
½ c. sour cream

Confectioners? sugar for dusting

Preheat oven to 350* F. Line muffin tins. TOPPING: Whisk ingredients, cut in butter making coarse crumbs. CUPCAKES: Whisk dry ingredients. Beat egg, yolk and sugar until thick and pale. Beat in oil, vanilla and sour cream; beat in flour. Spoon 1 ½ T. crumbs into bottom of each liner; top with 2 ½ T. batter. Spoon remaining crumbs over tops (1 ½ T. each). Bake 25 minutes or until tests done. Cool. Dust with confectioners? sugar.

Sound interesting I will try it for sure. Thanks.