Friday, November 4, 2011
Happy Friday everyone! Ever go to your local coffee shop and crave one of those yummy pastries displayed? No? NO?!!! Well then, you have much stronger will power than I do... I'm one of those weak souls who drool at the sight of a fresh sweet pastry treat. Well, I'd go broke if I bought one every time the craving hit (and it hits a LOT). So, when I saw this recipe on my Martha Stewart's Cupcakes book, I marked it that I definitely wanted to try! This coffee cake-like cupcake was so nice, and the milk glaze on top added a nice crusty topping along the streusel topping.
I adapted the ingredients a bit because I ended up having a lot of left-over streusel topping and milk glaze with the original measurements. Also, I think that this recipe would make a lovely loaf too (haven't tried that yet but next time I may make just 12 cupcakes and one loaf).
Hope you enjoy this recipe, and have a fantastic weekend!
Makes 24 cupcakes
2-1/2 cups AP flour
1/2 tsp baking soda
1-1/4 tsp baking powder
1/2 tsp salt
1/2 cup + 2 Tbsp (1-1/4 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1-1/2 tsp vanilla extract
1-1/4 cups sour cream
1-1/2 cups AP flour
1/2 cup packed brown sugar
1-1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1. Make the streusel topping: whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender or your fingertips until combined but still crumbly. Refrigerate 30 minutes before using.
2. Preheat oven to 350F and line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
3. In an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed until pale and fluffy, about 2-3 minutes. Add eggs, one at a time, beating until each is incorporated, and then add the vanilla, scraping down sides of bowl as needed. On slowest speed setting, add flour mixture and sour cream; alternating the flour mixture and sour cream in batches (3 of flour mixture and 2 of sour cream). Stir until just combined.
4. Divide batter evenly among lined tins. Sprinkle half the topping over cupcakes, gently pressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Once baked, transfer tins to wire racks to cool completely before removing cupcakes.
1 cup confectioner's sugar, sifted
2 Tbsp milk
Whisk together ingredients until smooth. Use immediately.
5. To finish the cupcakes, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
Recipe adapted from Martha Stewart's Cupcakes