Saturday evening. I just made dinner…mashed potatoes. Real milk, real butter, real potatoes. Hmhm. Can’t get better than that. Simple is good; really good. We bought a leaf blower today, and you know me…being a kid never hurt anyone ( I say), running in the back yard causing a major leaf storm. So as I came back into the house I thought : Cinnamon Streusel.
Apple Streusel Cinnamon Cupcakes ( adapted from Exclusively Food.)
I made 6 cupcakes
1/2 cup butter
1/3 cup + 3 teaspoons caster sugar
1/3 cup self-raising flour
1/3 cup + 3 teaspoons plain flour
1/4 cupsour cream
1 large egg
scant 1/2 cup pecan nuts or walnuts
2 tablespoons, lightly packed) brown sugar
1 tablespoon) plain flour
3 teaspoons) butter
1 teaspoon ground cinnamon
Use one large apple
apple – peeled, chopped ( Granny Smith)
1-2 teaspoons brown sugar
1-2 teaspoons water
Place apple, sugar, water and nutmeg in a small saucepan, cover and bring to the boil.
Place butter, caster sugar and flours in food processor and process until combined (mixture should resemble fresh breadcrumbs). Add sour cream, egg and vanilla and process until combined, stopping to scrape down the sides if necessary.( If you don’t have the food processor, you can also make this batter without it. Simply use clean hands to make the coarse meal from butter, flours, baking powder and sugar, once you have the coarse meal, in a small bowl using a fork mix together sour cream, vanilla extract and egg, pour the mixture into the coarse flour mixture and using a large whisk quickly stir together, it will take not even a minute to do, don’t over mix )
You will be layering in this order: cupcake batter, streusel topping, apple, cupcake batter and last is streusel topping.
Place a heaped teaspoon of cake batter into each muffin case.Lightly spread the batter, so it covers the bottom of the hole. Add a heaped teaspoon of streusel mixture, then add cooled stewed apples and topped them with another heaped teaspoon of cake batter. Finish with a heaped teaspoon of streusel mixture. Bake for about 20 minutes, or until a skewer or sharp knife inserted into the centre of a cake comes out without any batter attached. Cakes should be lightly browned and spring back when lightly pressed with your fingertip.
Allow cupcakes to cool, then store in an airtight container.