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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist single-size cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. Ingredients:
1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves |
1/8 teaspoon pepper |
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1-1/2 cups cake flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
2/3 cup 2% milk |
frosting: |
6 tablespoons butter, softened |
3 cups confectioners' sugar |
3/4 teaspoon vanilla extract |
3 to 4 tablespoons 2% milk |
ground cinnamon |
Directions:
1. In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon. Yield: 1 dozen.
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