|Source||Pat Langley (1978)|
|Prep time||30 minutes|
|Cooking time||20 minutes|
|Total time||50 minutes|
Mix flour, butter or margarine, 1 1/2 cups brown sugar, and 1 teaspoon baking soda all in a bowl. Remove 1 cup and set aside for use as topping.
For the Juice: Combine 1 cup brown sugar, 1 teaspoon baking soda and cinnamon with boiling water. Mix juice with the crumbs, alternating a little at a time (with a spoon, not a mixer). Fill cupcake liners 3/4 full and sprinkle each cupcake with remaining 1 cup of crumbs. Bake at 375° for 15 to 20 minutes. Makes 24.