Pull up a chair and join me for coffee and cupcakes.
Cause I am no baker!!
This was an easy recipe to follow even and I STILL struggled because I
C-O-O-K, NOT bake!!
Hey, this one looks pretty good though, doesn't it??
It's not super sweet at all either.
It's nice for a light dessert or a quick afternoon snack with lemon tea...hot or cold.
so these are the fixins for the Amaretto Apple Streusel Cupcakes.
See those things? Those are called "baking" items. Of which I am not familiar.
When did the baking rules change? I've never heard of that!
But I did it anyway.
Again, when did THOSE rules change where you weigh ingredients??!!
get out the ruler to help follow the instructions, cuz there's always a lot of detailed instructions with baking.
See, that's why I like cooking.
Chop. Sautee. Stir. Throw in oven.
And now the following photo will be the most exciting photo you will ever see in your life. Hang on. Be still. Be very, very still.
And baking powder.
AND SALT! NOOOOOOOOOOOOOO!!!
NOT THAT RANDY SALT!!!!
Fortunately this dry mixture was quieted down with that shy-acting baking soda.
Wait, you're still with me, right?
No one passed out from the excitement did they?
Good! Let's keep moving on then.
Put the sugar, cream cheese and butter together in a bowl.
Mix them all together.
Add the amaretto.
NOW we're talking!
Add the vanilla and the egg and mix together.
Seriously, I 'm getting bored just typing this but I will continue on with the excitement.
Why is everything so WHITE looking when you're baking?
Some colorful apples.
Finely chop up the apples and mix with a dollop of flour.
So now mix the wet and dry ingredients together...
Fold in those colorful floured Gala apple chunks.
Look what I bought last week just for muffins and cupcakes, seriously. An ice cream scoop! And it worked great here too.
Don't they all look nice?
Well, except for the wonky one in the lower left corner but that one was the leftovers off the spatula.
so I'm ready to do a happy dance-Irish jig-polka-slow dance-disco-waltz cuz I'm done and want to put these suckers in the oven so I can go back to my normal life that does NOT involve the baking of pastries.
And I go back to re-read the instructions just to make sure I'm good to go.
CRAP, CRAP AND DOUBLE CRAP!
I have to make a streusel for the tops now???!!
Seriously, how many steps does this have to it???
I'm totally getting really bored by now, no crap, and I start playing with my hair and looking around.
Okay so I get the streusel crap together...brown sugar, flour, cinnamon, cayenne, frogs legs and vintage buttons.
pastry blender or two knives.
Sounds like hands to me so that's what I use.
Those aren't sliced almonds.
THEY'RE SLIVERED ALMONDS!
*bang head on countertop, over and over and over.*
Get the CO-RRECT package of almonds out of the pantry....
the SLICED almonds....
And throw the streusel on top of the batter.
Yeah I'm here.
Anyway, this is what they resemble before they go in the oven.
Make up some glaze with powdered sugar and milk while they're baking in the oven.
let cool and drizzle glaze over cupcakes.
And if I can make them look like this, anybody can.
These cupcakes DO NOT have a huge, major flavor explosion,
instead they are a light version from Cooking Light magazine.
And the almonds provide a nice flavor and crunch too!
These light cupcakes would also make for a pretty gift for a friend or relative, or a nice addition to potluck day at the office.
that's about all the baking torture I can take for the day. I'm not sure what was worse, the actually preparation and baking or the writing about the torture.
Made an excellent Turkey Meatloaf with mushrooms the other night and some Killer Kale Pasta so be looking for those in the coming days.
Oh stop, I know you just want me to give you the recipes right now for them OHHHHHH.......I need to give you the recipe for these Amaretto Apple Streusel Cupcakes. Here it is. Attention deficit anyone???
Talk at ya soon!!!
From Cooking Light magazine October 2009 www.myrecipes.com
6 3/4 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
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
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 2% reduced-fat milk
1. Preheat oven to 350°.
2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
3. 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.
4. 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.
5. 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.
6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
Note:If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract.