Streusel Cupcakes

I am cooking my way through Martha Stewarts Cupcake book, gluten free! I bet I do not get a movie deal based off that. However… maybe if I go to jail to for insider trading…! It is ok Martha you are helping me stay sane while adjusting to a new life style. ;-)

Note before you start: Make the Streusel Topping BEFORE the cupcake batter. The Streusel Topping is below cupcake batter recipe.

Streusel Cupcakes
Ingredients:
2 ½ Cups Jules Gluten Free All-Purpose Flour
½ tspn baking soda
1 ¼ tspn baking powder
½ coarse salt
½ cup plus 2 tbspn unsalted butter (1 ¼ sticks)
1 cup sugar
3 eggs
1 ½ tspn pure vanilla extract gluten free
1 ¼ cups sour cream

1. Preheat oven to 350 degrees. Whisk together gluten free Jules flour, baking soda, baking powder and salt.

2. Mix on medium-high speed with kitchen aid mixer cream butter and sugar till fluffy and pale. Add eggs one at a time. Stir in vanilla (Martha says by hand – I feel this overly fancy and irrelevant) – Add gluten free Jules flour mixture and sour cream. I did hand stir this by hand, but you can do it either way.

3. Martha says fill liners up half way then take the Topping recipe and fill the other half and press down the topping into the batter carefully. I found that filling the cupcake liners a fourth of the way and then putting in a fourth of the topping and pressing down works better. Too many of the ½ and ½ cupcakes came out overflowing!

4. After placing ¼ and ¼ batter and topping and then gently pressing toppings down sprinkle reaming topping on – do not press down and cook for 30 plus minutes.

Martha says 20, but as per usual with Gluten Free adjusted recipes you could easily cook for 40 minutes. Look for a golden brown on top. The knife coming out clean does not necessarily mean done – I usually cut one open to make sure it is not still overly dough-y in the middle. I find with Jules All Purpose Gluten Free flour if you take it out too soon they cupcake caves in on itself!

Streusel Cupcake Topping:
Ingredients:
2 ¼ cups Jules All Purpose Gluten Free Flour
¾ cup packed dark brown-sugar
2 ¼ tspn ground cinnamon
¾ coarse salt
½ cup plus 2 tbspn (1 ¼ stick) unsalted butter

I hand mixed all ingredients in a bowl – using both a whisk and my hands! Refrigerate for 30 minutes before applying!

Then Milk Glaze/Icing:
1 ½ cups milk
3 table spoons confectioners’ sugar

Whisk together in mixer or with mixer. Pour over cupcakes in a zig zag fashion – not covering the whole cupcake.