Yummy Things To Make

Amaretto Apple Streusel Cupcakes

Okay, so they are more like muffins than cupcakes, but they function quite well under the "dessert" category. I made these on Saturday morning, and was stunned by their fluffiness and perfection. I had to alter the recipe slightly because I was an airhead when I bought ingredients and forgot to get sour cream. So, I substituted a little bit extra softened cream cheese mixed with milk. I also omitted the almonds because nuts are damn expensive, we didn't have any on hand, and they tend to be a potential allergy problem for people. But they were delicious and fantastic and went fast! They are slightly time intensive, but oh so worth it! This fabulous recipe is brought to you by CookingLight! You can go online can find the recipe by clicking here, or else just follow the recipe below!

Bon Appetit!

Kate

Ingredients

• Cooking spray
• 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
• 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
• Streusel:
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 2 tablespoons sliced almonds
• Glaze:
• 1 cup powdered sugar
• 4 teaspoons 2% reduced-fat milk

1. Preparation:
2. 1. Preheat oven to 350°.
3. 2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
4. 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.
5. 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.
6. 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.
7. 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.

Lorraine Fina Stevenski, Clearwater, Florida, Cooking Light
OCTOBER 2009