Sunday, August 1, 2010

Apple Streusel Cupcakes

Ok my fellow cupcake lovers...I know it's not fall yet.  We're in the heat of the summer, yet, why was I craving an apple flavored cupcake?  Could it be I'm tired of baking with berries, peaches and plums?  No - of course not.  It must have been all of those back to school commercials I've been seeing on TV reminding me of my childhood school days in Boston. Way back then after Labor Day weekend, summer was officially over and pretty soon the sweaters, hats, scarves, mittens and winter coats came out.  And what makes you think of fall more but some really tasty, crunchy and sweet apples?  The best part of these cupcakes are the sweet apples and crunchy almonds - let's not forget that any cupcake tastes better with icing or frosting!

Yield: 12 servings (serving size: 1 cupcake)

6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup nonfat vanilla yogurt
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds

1 cup powdered sugar
4 teaspoons fat-free milk

Preheat oven to 350°.Place muffin cup liners in 12 muffin cups; Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

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