Streusel Honey Nut Cupcakes Food

BASIC STREUSEL RECIPE

Steps:

• Place the butter in a small pot over medium-low heat, until melted.
• Stir in the remaining ingredients with a fork, until evenly distributed.

PEACH COBBLER, MIEL DE NUEZ, BROWN STREUSEL CUPCAKES

Steps:

• For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture.
• For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes.
• For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
• To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
• Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last.
• Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.

STREUSEL TOPPING RECIPE

Steps:

• Preheat oven to 300 degrees F/150 degrees C. Place dry ingredients such as all-purpose flour, sugar, and chopped nuts in a medium bowl. Optionally add spices and mix. Add cold butter, cut into cubes, and work with your fingertips until you get coarse crumbs. The texture will look like wet "sand."
• Try to "sand" the dough quickly not to heat the butter. Crumbling the dough with fingers makes the butter crumb less uniform and delicious. Alternatively, you can mix the crumble dough in a food processor or a stand mixer fitted with the paddle attachment. Or you can work all the ingredients with a rubber spatula, a fork, or a pastry blender. Then use a unique tool - spaetzle maker - or spider skimmer with large holes to grate the streusel dough. Drop the filaments on the baking sheet and spread them out. Or form a dough ball and chill it in the refrigerator for 1 to 2 hours. Then grate the dough using a grater with large holes. This version gives the dough a thicker consistency.
• Spread the crumbles on a baking sheet lined with parchment paper and bake for 20 to 25 minutes or until the desired color. Let cool. Or sprinkle the crumble topping on top of muffins, cake, tart, pie, etc., and bake as directed in the recipe.

STREUSEL HONEY NUT CUPCAKES

Steps:

• For the Streusel Cookie Topping.
• Heat oven to 150°C.
• In the bowl of an electric mixer, cream brown sugar and the butter until soft, add the honey at this point. Add the flour and mix it in, and the walnuts.
• Spread the mixture thinly onto a baking sheet and bake for 6 to 8 minutes until it browns lightly. Let it cool.
• It will look like a hard cookie. Use a dough cutter or a sharp knife and cut into 1 1/2" squares (approximate). You should get about 12 pieces. Set the cookie pieces aside.
• For the Cupcakes:
• Reduce oven temperature to 140°C Prepare your muffin tins with paper cups.
• Place the dry ingredients in the bowl of the electric mixer; Flour, sugar, baking powder and salt.
• Cut in the butter and beat until combined. Add eggs, honey, and milk. Once mixed, add in the nuts.
• Fill the cup cake holders up till ¾ full.
• Top with a cookie square and bake for 10 to 20 minutes. Let to cool and sprinkle some icing sugar over the cupcakes for decoration.

STREUSEL

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

CRANBERRY NUT CUPCAKES

Steps:

• In a small bowl, combine cranberries and.
• 1/4 cup sugar.
• Set aside.
• In a large mixing bowl, cream butter and remaining sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder, drink mix and salt then add to creamed mixture alternately with milk.
• Fold in walnuts and reserved cranberries.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400 degrees for 12-17 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks to cool completely.
• Frost with cream cheese frosting.
• Store in the refrigerator.