Streusel Cupcake

I bought Martha Stewart’s Cupcakes a couple of weeks after it was released. I was really excited to try some of the recipes but only got around to it recently. The recipe I ended up choosing wasn’t one that I had flagged as “try first” because I was in the mood for a less sweet kind of cupcake, maybe something more fitting for breakfast. Actually, these really were more muffin like than cupcake like. But then, the way I see it, muffins are a type of cupcakes without frosting. Yes, any excuse to have cupcake for breakfast. That’s the benefit of being an adult and the ability to make up rules like that.

The batter was thicker than Ina Garten’s Blueberry Coffee Cake Muffin batter, which I used for my version of a blueberry streusel muffin. Both cakes have good texture, light and tender but I think I prefer Ina’s. Flavor was similar, not too sweet. Where Martha’s recipe goes awry, IMHO, is the streusel. The flour to butter ratio in her recipe is different than any streusel recipe I’ve made before. There’s about a 2:1 of flour to butter. I much prefer a more even ratio of flour to butter. The overall taste of the streusel lacked the butteriness that a good streusel should have. It just didn’t have that “oh, I want another one because these are so good” factor for me. Oh well, maybe the next recipe I try from the book will be more to my liking. I might also try Ina’s recipe without the blueberry next time (with streusel of course) to see if it is better as my mind thinks.