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Saturday, December 07, 2013

Sweet Treats Saturday: Sugar and Spice Cupcakes

Sugar and spice and everything nice!

I've been craving spice cake. It happens every Fall. Ok, really... year round. But I remember it every Fall when I smell spices in the air or think of mulled cider. This time, I decided to try my hand at a spice cake recipe.

I still feel 'new' in the area. North Carolina, that is. I've met so many new people who don't always know about my love of baking. Well, the word is getting out. These cupcakes brought about some new converts and I can't hide my secret (ok, really, it isn't much of a secret) much longer.

Spice Cake with Brown Sugar Frosting
Frosting recipe from I Wash You Dry
Cupcake recipe makes 24 cupcakes

Cupcake Ingredients:
2 1/2 c cake flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 c butter, room temp
1/2 c light brown sugar, firmly packed
1 c granulated sugar
2 eggs
1 tsp vanilla extract
1 1/4 c buttermilk

Cupcake Directions:
1. Preheat oven to 350 degrees and line two cupcake pans.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In the bowl of a stand mixer (or a mixing bowl and using electric beaters), cream butter and sugars. Once fluffy, slowly add eggs and vanilla extract. Beat at high speed until light and fluffy, approx 5 minutes.
4. Add dry ingredients, alternating with buttermilk, mixing until just combined.
5. Pour batter into lined cupcake pans, filling 2/3 of the way. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Frosting Ingredients:
1 c brown sugar, packed
1/4 c water
1/2 c light corn syrup
4 egg whites
2 tsp vanilla extract

Frosting Directions:
1. Mix brown sugar, water, and corn syrup in a medium saucepan. Bring to a rolling boil (being careful not to burn yourself as the mixture will rise). Let it boil at medium heat until the syrup drizzles from the spoon in a hair-like string. This will take approx 10 minutes but may vary so keep an eye on the mix. Remove from the burner and set aside to cool.
2. In a separate bowl, beat egg whites until stiff.
3. While beating the egg whites, slowly pour the hot syrup in a thin stream into the egg whites. Don't rush this step! Continue beating until the icing holds peaks, then add the vanilla.
4. Let cool until room temp and frost the cupcakes when ready to serve.

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