Tuesday, April 28, 2009

Apple Streusel Muffins

Published on www.evilshenanigans.com - 4/27/2009

When I have overnight guests I like to treat them to something special for breakfast.

Usually that means I break out the cast iron skillet and fry some sausage, use the drippings for sausage gravy that is poured over buttermilk biscuits and served with some fried eggs and home fries. Guests from outside of Texas, or the South in general, are usually charmed to get a hearty, country style breakfast.

So, why apple muffins you ask?

The husband of my latest guest is from the UK and is not terribly fond of cream gravy. In fact, he hates it. It is not his thing, and that is fine. It gave me an excuse to try out a recipe I had been kicking around in my head.

I had been wondering for a while how my Apple Cake would translate into muffins. I made a few modifications, added a crumble topping, and the results were wonderful! Moist muffins with lots of apple in them are the perfect breakfast or brunch treat.

Apple Streusel Muffins Yield 20

3 cups diced granny smith apple
2 eggs
1 cup low-fat buttermilk
1/4 cup vegetable oil
1/2 cup applesauce
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon cardamom
2 teaspoons cinnamon
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

for the topping:
1/2 cup white sugar
1/4 cup all-purpose flour
1/4 cup butter, cold
1/2 teaspoon cinnamon
Heat the oven to 350 F and line your cupcake pans with paper liners, or spray with non-stick cooking spray if not using liners.

In a small bowl make the topping. Blend the flour, sugar, and cinnamon in a bowl. Add the cold butter and cut in until it forms a coarse topping. Put in the refrigerator while you prepare the muffins.

Blend the eggs, buttermilk, applesauce, oil, vanilla, spices, and both sugars until well combined.
Mix the dry ingredients in a bowl then pour the wet ingredients over and stir to combine. When most of the flour is moist add the diced apples and fold to combine, making sure to scrape the bottom of the bowl.

Divide the batter evenly between 20 cups then top each with the streusel.

Bake for 20 to 25 minutes, or until the muffins spring back in the center when lightly pressed.

Cool in the pan for 5 minutes, then transfer to a rack to cook.

Enjoy warm, or store in an airtight container. They improve with time, believe it or not!

Tuesday, April 21, 2009

Simply Stated Houndstooth Red Velvet

How could you not love these trendy little cakes? The black and white houndstooth checks held up nicely against the deep red cake and better yet tied in nicely with the black m&m's. These were made specifically for a black and white themed bridal shower but they're perfect for any trendy soiree!

Thursday, April 9, 2009

Saturday, April 4, 2009

Paper Cupcakes ... yes DIY Paper Cupcakes

came across my desk this morning and what a wonderful combination for all the stylish cupcake liners we have just brought in to the shoppe!

Of course I go to EdytheAnne's Etsy Store and order her DIY instructions at once, and you should too. In no time you will be a cupcakin' artist! Thank you EdytheAnne.

I've Got A Crush on You...Sweetie Pie

Love the orange liners. Can hardly wait to see the recipe!

Friday, April 3, 2009

Dark Chocolate Mocha Cupcakes

Posted on www.evilshenanigans.com - 4/3/2009
Today is my birthday!! I won’t tell you how old I am … that would just depress me. But, I will tell you what does not depress me …


Especially when they are in fun red liners from acupcakery.com!! Red is my absolute favorite color, and the liners stayed nice and bright after baking. I love that!

So, to celebrate my birthday I made a batch of cupcakes to share with you. Of course, you are not here to eat them … I guess that means I will have to eat all these dark, moist, lucious, mocha cupcakes for you. Oh, how I suffer!

These have a nice hit of coffee which is the perfect compliment to the Dutch-processed cocoa powder. So, in honor of me, make a batch of these cupcakes. Consider it my gift to you. I’m off to celebrate!

Dark Chocolate Mocha Cupcakes Yield 12

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Dutch-processed cocoa powder
4 tablespoons butter, melted
1/3 cup buttermilk
1 large egg, beaten with
1 egg white
1 teaspoon vanilla
3 tablespoons strong coffee (I used three tablespoons hot water with 1 tablespoon instant coffee)
Heat the oven to 350 F and line a 12-cup cupcake/muffin tin with liners.

Sift the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Mix well.

Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla, and coffee. Blend until there are only a few small lumps left.

Scoop into lined cupcake tins and bake for 20 minutes, or until the centers spring back when lightly pressed.

Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.

Frost as desired.

Thursday, April 2, 2009

Contest Entry The Lost Book

Designer Ania Mallard of Sweet Cuppin Cakes Bakery made a design for the Lost Book Cupcake Contest and WON! We are all very excited and pleased with the work and creativity that went into this cupcake! A huge thanks go out to Ania and Garrett Happy cupcakin!

Wednesday, April 1, 2009

Spring Chick Cupcakes

Spring Chick Cupcakes
Originally uploaded by windy_sydney
By Windy Sydney Spring Cuppie cakes

OMG!!! These are just the cutest little guys, who wouldn't love to get a little cupcake and posy like this!
LOVE IT!!!!!