I found this recipe in last October's issue of Cooking Light. It was a reader submitted recipe from Lorraine Fina Stevenski from Clearwater, FL. The concept of adding amaretto was so intriguing to me that I couldn't wait to try it. There's a brownie recipe I love, which uses boxed brownie mix, then you add amaretto to it. They're still the best brownies I've ever had. But alas, I finally just got around to making it. I tend to do that, save recipes for forever before getting around to trying them. But in last week's scouring of cookbooks and whatnot to find new ideas for dinner, I happened upon this dog-eared page.
It's a shame it took me so long to get around to this recipe because good GOD are these things good! I wasn't expecting to love them as much as I do. I'm not generally a fan of add-ins to my cupcakes. I just like a mouthful of cake without any funny stuff. But because the apples are so finely chopped in this recipe, the apple just sort of becomes one with the cake. The result - a beautifully structured, moist, tender, PERFECT cupcake. My camera is having trouble capturing just how perfect these cupcakes are, but here's the best it could do:
I'm sending you directly to the source for this recipe since I only made a few minor changes (I used 1% milk instead of 2%, I didn't have almonds for the streusel, and I just skipped the glaze part because I just wanted to get to eating them). In the end, all I have to say is that you HAVE to try this recipe. If you don't, you will die an incomplete existence. :)
