The perfect little bite to accompany a cup of coffee or tea.
These pretty little cupcakes are akin to coffee cake. I found the recipe in a Cooking Light magazine so they're supposed to be a bit less caloric, and have a slightly lower fat content than a traditional breakfast cake.
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3/4 cup granulated sugar
1/4 cup less-fat cream cheese, softened
1/4 cup butter softened
2 T amaretto (almond-flavored liqueur, or 2 T milk and a 1/4 tsp almond extract)
1 tsp vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% milk
3/4 cup finely chopped cooking apple
1 T all-purpose flour
2 T all purpose flour
2 T brown sugar
1/4 tsp cinnamon
2 T butter, chilled
2 T sliced almonds
1 cup powdered sugar
4 tsp 2% milk
Preheat oven to 350 degrees, and place liners in 12 muffin cups. Spray top of muffin tray with cooking spray.
Combine 1 1/2 cups flour, baking powder, baking soda and salt in a small bowl. Set aside.
In large bowl, combine granulated sugar, 1/4 cup butter and cream cheese. Beat well. Add amaretto, vanilla and egg to sugar mixture, and beat with an electric mixer.
In another small bowl, combine sour cream and milk. Whisk until blended.
Combine apple and 1 tablespoon flour.
Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended (don't over-mix). Fold in apples.
Divide batter evenly into muffin cups.
To prepare streusel, combine 2 tablespoons flour, brown sugar and cinnamon. Cut in 2 tablespoons butter with a hand pastry blender (photo at right). Add the sliced almonds. Crumble the streusel evenly over each cupcake.
Bake at 350 degrees for 27 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan and cool on a wire rack.
Prepare glaze. When the cupcakes are cool enough, drizzle the glaze over each one. Serve and enjoy!