Day 48 – Apple Streusel Cupcakes

17 Sep

First, I need to say the Happiest Birthday to my dear friend, Arianne! (Her adorable daughter was on the video yesterday.) She’s one of my biggest fans and I’m so lucky to have her in my life!

And, speaking of birthdays, my amazing sister made a couple of the My Year of Cupcakes cupcakes for my niece’s birthday party this weekend!  Here’s some pictures so you can enjoy them too!!

Lemon Cupcakes with Strawberry Lemonade Frosting (Day 1)

strawberry-lemon

She decorated them with Tutus for Brin’s Tutu 2 year old party!  So cute!!

And, the Monster Cookie Dough Cupcakes (Day 3)

monster-and-strawberry-lemo

And here’s one of Lauren and Brinlee with all of their cupcakes!!

L-&-b-with-cupcakes

I’m so impressed!!  And, from what I hear, they were a smashing success!

Alright, now it’s time to get into the Fall mood!  And, especially here in New York, apple season is upon us!  I love apple season!!  So, I couldn’t resist these Apple Streusel Cupcakes (recipe below Exclusively Food).

Apple-Steusel-Cupcakes     Mini-Streusel-Cupcake

These are a little like a pound cake.  Light and airy, but not delicate.  They taste like an apple crumb crumble over a pound cake.  I kinda wanna top it with ice cream or cool whip.  There’s a nice ration of apple to cinnamon-sugar.

Streusel-Cupcakes-halved

By ratio, it is a cupcake.  But it would totally work as a dessert….or a muffin.  A wonderful, winter-time muffin.  I’ve also never used a food processor to make batter, but it worked.  And fast!  Also, it’s nice to only use the one bowl.

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 3 (it doesn’t have a frosting, so I gave it an average for crumble)

– Overall Taste: 4

– Appearance: 3.5 (again, it looks like a muffin.  A good-looking muffin, but not a cupcake.)

– Ease of Making: 3 (all one bowl, but 3 different parts)

– TOTAL: 16.5

RECIPE (from Exclusively Food)

50g butter
90g (1/3 cup + 3 teaspoons) caster sugar
50g (1/3 cup) self-raising flour
60g (1/3 cup + 3 teaspoons) plain flour
62g (1/4 cup) sour cream
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
110g (scant 1/2 cup) stewed apple*, or canned pie apple

Streusel Topping
55g (scant 1/2 cup) pecan nuts or walnuts
30g (2 tablespoons, lightly packed) brown sugar
10g (1 tablespoon) plain flour
10g (2 teaspoons) butter
1/2 teaspoon ground cinnamon

*Stewed Apple
You will need about 130g of raw, peeled apple to yield the 110g of stewed apple required for this recipe.

130g peeled, chopped apple (we used Granny Smith)
1-2 teaspoons sugar
1-2 teaspoons water

For directions visit Exclusively Food.

*Tomorrow: Vanilla Cupcakes with Vanilla Buttercream*

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