Thursday, February 2, 2012

Apple Streusel Cupcakes-SC #9

First of all, YUM.  These cupcakes are so moist and apple-y and just amazing.  I would be content making these for the rest of my life because that's how enjoyable they truly are.  They are just the right combination of apple and cinnamon and streusel that makes your mouth water for more.

Please, if you do not open your oven to any other recipe on this blog, try these.  You will love me for it.  Trust me.  The recipes in this book are very simple and quick to make, but this recipe is the hidden gem inside.  Feel free to add a little more cinnamon than it calls for because it will bring out the apple flavor even more.

Apple Streusel Cupcakes
makes 14

1/3 cup all-purpose flour
1/4 cup raw brown sugar
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
3 Tbsp butter, cut into small pieces

1/2 tsp baking soda
10 oz applesauce
4 Tbsp butter, softened or soft margarine
1/2 raw brown sugar
1 large egg, slightly beaten
1 1/4 cup self-rising flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat the oven to 350 degrees.  Line two muffins tins with 14 liners.

First, make the topping.  Place the flour, sugar, cinnamon, and nutmeg in a large bowl.  Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.  Set aside.

To make the cupcakes, add the baking soda to the applesauce and stir until dissolved.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the egg.  Sift in the flour, cinnamon, and nutmeg and fold into the batter, alternating with the applesauce.  Spoon the batter into the paper liners.  Scatter the reserved topping over each cupcake to cover the tops and press down gently.

Bake for 20 minute, or until well risen and springy to the touch.  Let the cakes stand for 2-3 minutes in the pans before serving warm, or transfer to a wire rack to cool completely.


Recipe courtesy of Parragon Books Ltd.