Blueberry Streusel Cupcakes
Kristin Pool
Ingredients:
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 sticks unsalted butter at room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream
1/4 cup honey
1 1/2 cups blueberries (may vary according to desired amount)
1. Preheat oven to 350 degrees. Whisk together flour, baking soda, baking powder, and salt.
2. With a mixer cream together butter and sugar until fluffy. Add eggs one at a time. Stir in the vanilla by hand. Add the flour mixture and sour cream and honey. Stir until combined.
Topping:
2 1/4 cups flour
3/4 cup packed brown sugar
2 1/4 teaspoons ground cinnamon
3/4 teaspoon salt
1 1/4 sticks unsalted butter at room temperature
Whisk together flour, brown sugar, cinnamon and salt. Mix in the butter and combine until crumbly. Refrigerate 30 minutes before using.
Directions continued:
After your crumble has been refrigerated, divide up batter amongst cupcake tins evenly. Sprinkle the crumble on top. Bake for 20 minutes or until golden brown. After they have cooled, add the glaze.
Glaze:
1 1/2 cups confectioners' sugar (sifted)
3 tablespoons milk
Whisk together until smooth, use right away.