I had every intention of baking the Carrot Cupcakes today. However, this was before I noticed the September selection of the Martha Stewart Cupcake Club. The flavor for this month is Streusel Cupcakes. Since I have a fondness for all things made with brown sugar and butter, I was anxious to try it out!
First, I whisked together the dry ingredients; you know, the usual flour, salt, leavening:
Next, I creamed the butter and sugar and added the other wet ingredients:
Bringing all of the ingredients together produced a luscious batter:
Next, I prepared the streusel; flour, brown sugar, butter, cinnamon:
After filling the lined muffin tins with batter, I sprinkled some of the streusel on each cupcake and gently pressed it into the batter. The final step was to sprinkle the cupcakes with the remaining streusel.
I was slightly concerned with the amount of streusel left over. It seemed that I only used about half of the amount the recipe called for. Hmm….. will this be a problem later?
I baked and cooled the cupcakes and topped them with a powdered sugar glaze.
FINALLY, the fun part – TASTING! They were okay..nothing spectactular. I did notice that these cupcakes were much moister than the Chocolate Chip Cupcakes. (I am still working on THAT!) Also, the texture was more like a cupcake, not dense or heavy. The problem was lack of flavor. If you tasted the topping and cupcake together, it was delicious. However, the cake by itself was tasteless 😦 Now, I am wondering if I should have used a LOT more of the streusel. How I would have accomplished this, I do not know. Putting more streusel on the cupcakes and then pressing it into the cake seems like a bad idea, i.e., I didn’t want to smash the batter!
So, I guess this will be yet another cupcake I will revisit and try to improve. For me, that’s where the real fun begins!
Tomorrow, Carrot Cupcakes (I hope!)