|Amaretto Apple Streusel Cupcakes from Cooking Light|
The kids are back in school. There is a crispness in the air and our minds have moved from golf and tennis to football (or if you live in Canada perhaps to hockey or lacrosse). There is a shift in the kitchen also with warming soups and stews simmering on the stovetop and apple and pumpkin recipes invading our senses. Sadly tailgating has not caught on in Canada but if you live in the States the NFL season is once again upon us and regardless of where your home team is, no game is complete without a little tailgating party. Who's to say you can't tailgate right in your own living room and enjoy a sporting event.
Put down the bratwurst! These better-for-you dishes will not tack on any extra points to your waistline. So chill the beer, put on your game day jersey and take note of these football-friendly foods. Here at the Cooking Light Virtual Supper Club we have dreamed up a menu on the healthier side.
We always appreciate you joining us for this monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This months theme "Tailgating" was chosen by our very own Susan of The Spice Garden.
Let's see what we have brought to the party.
**Amaretto Apple Streusel Cupcakes**
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-flavoured 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
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds
1 cup powdered sugar
4 teaspoons 2% reduced-fat milk
Preheat oven to 350°.
Place muffin cup liners in 12 muffin cups; coat with cooking spray.
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.
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, 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.
To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.