Saturday, October 15, 2011

Cupcakes Part 3-Spice Cupcakes with Cream Cheese Frosting

Beautiful twirl of frosting
Wow, I'm really getting serious.  A third post on cupcakes.  Unbelievable.  I wasn't kidding when I said I loved making them.  Well, this cupcake is just begging to be made during the Fall season.  It's down on it's hands and knees...begging.  You can't say no, it wouldn't be nice.
The cake recipe is from another vintage cookbook, All About Home Baking.  I will say, these turned out a bit dry, but it's because I was naughty and didn't sift the flour and then measure it.  I hastly dunked my measuring cup in the cake flour box.  Not.a.good.idea.  Please be sure to sift the flour, then scoop the flour with a spoon into your measuring cup and then level with a knife.  That should take care it. 

The blend of spices gives the cake several layers of flavor and an amazing aftertaste.  Strange, but true.  I  added about a 1/2 tsp of ginger for a bit of a punch.  And, the molasses gives depth and richness to the flavor of the cake.  Oh, and I added some walnuts...just for the Self-Professed Nerd.

Yumminess on the inside

Spice Cake
Adapted from All About Home Baking 1933
Yield: 24-30 cupcakes

4 1/2 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup butter, softened, or shortening
2 cups sugar
4 eggs, well beaten
1 1/2 cups milk (or even better, buttermilk)
3 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 cup walnuts, chopped

Preheat ove to 375 degrees.  Grease muffin pans or line with paper liners.
Sift flour, then measure and pour into a medium bowl.  Add baking powder and salt to flour.  Stir to combine.  Set aside.
In a large bowl, cream butter thouroughly, add sugar gradually and cream together until light and fluffy.  Then add eggs and mix well.  Add flour mixture, alternately with the milk, a small amount at a time.  Beat after each addition until smooth.  Add vanilla, molasses, spices, and walnuts.  Mix until incorporated.  Pour batter into prepared cupcake pans, fill about 2/3rds full.  Bake at 375 degrees for 15 to 20 minutes or unitl a toothpick comes out clean.

I must love Martha's Vanilla Frosting recipe, because I've used it several times.  I'd say it's more of a cream cheese frosting than vanilla, but so what, who cares (in my best Joy Behar voice). 

Vanilla Frosting (Martha Stewart)

This is the original recipe, doubled:

8 tablespoons unsalted butter, room temperature
8 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
12 ounces cream cheese, room temperature

Place all ingredients in large mixing bowl; beat until well combined.

1 comment:

Teresa said...

You are amazing! How do you find the time?! The cupcakes look incredible and your plates are beautiful!!