These amaretto apple streusel cupcakes are by Tracey's Culinary Adventures, where you can get the recipe. She writes:
In the meantime, I came across this apple treat while scouring the internet for ideas. I don't think I've ever had a drink with amaretto in it, but I pretty much can't resist baking with it. Add some apples and streusel to the mix and I was sold! For me, these straddle the line between cupcakes and muffins. The recipe labels them cupcakes and they're made using the cake method (butter and sugar creamed, eggs added then dry and liquid ingredients added alternately) but they don't include the dollop of frosting you might expect on a cupcake, instead substituting just a bit of glaze. The texture also wasn't quite as light and fluffy as I like in my cupcakes, but it wasn't dense like a muffin either - somewhere in the middle. Both the apple and almond flavor are subtle but present. I'll probably increase the amount of apples slightly next time and maybe add a tiny bit of almond extract or amaretto to the glaze. I enjoyed these best warmed just slightly and I would recommend not skipping the glaze - it's easy to pull together and adds just the right finishing touch.
In the meantime, I came across this apple treat while scouring the internet for ideas. I don't think I've ever had a drink with amaretto in it, but I pretty much can't resist baking with it. Add some apples and streusel to the mix and I was sold! For me, these straddle the line between cupcakes and muffins. The recipe labels them cupcakes and they're made using the cake method (butter and sugar creamed, eggs added then dry and liquid ingredients added alternately) but they don't include the dollop of frosting you might expect on a cupcake, instead substituting just a bit of glaze. The texture also wasn't quite as light and fluffy as I like in my cupcakes, but it wasn't dense like a muffin either - somewhere in the middle. Both the apple and almond flavor are subtle but present. I'll probably increase the amount of apples slightly next time and maybe add a tiny bit of almond extract or amaretto to the glaze. I enjoyed these best warmed just slightly and I would recommend not skipping the glaze - it's easy to pull together and adds just the right finishing touch.
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