This is a beautiful cupcake and it tastes as good as it looks....tender with a crunchy topping. Next time I'm going to add a bit more apple, but other than that, it was perfect. While the recipe was from Cooking Light, I didn't use the lo-cal options, mainly because I didn't have them in my fridge. You'll find them included in parenthesis so you can watch your calories if you wish.
Amaretto Apple Streusel Cupcakes
From Cooking Light, October 2009
Ingredients for the cupcakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) cream cheese, softened (or use 1/3-less-fat cream cheese)
1/4 cup butter, softened
2 tablespoons amaretto (or use 1/2 teaspoon almond extract)
1 teaspoon vanilla extract
1 large egg
1/2 cup sour cream (reduced-fat sour cream)
1/4 cup milk ( 2% reduced-fat milk)
3/4 cup finely chopped Gala apple (I'd use 1 cup, if not more)
1 tablespoon all-purpose flour
Ingredients for the streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds
Ingredients for the glaze:
1 cup powdered sugar
4 teaspoons milk (2% reduced-fat milk )
Preheat oven to 350°.
Place muffin cup liners in 12 muffin cups; coat with cooking spray.
Whisk 1 1/2 cups flour with baking powder, salt, and baking soda in a small bowl.
In a larger bowl, mix granulated sugar, cream cheese, 1/4 cup butter and beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat until well blended.
Mix sour cream and 1/4 milk until smooth. In another bowl, toss the apple and 1 tablespoon flour until apple is coated. (I didn't think this was enough apple. You could add 1/4 cup more.)
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, mix 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter until mixture resembles coarse meal; stir in almonds.
Sprinkle streusel evenly over cupcakes. Bake at 350° for 25 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.