Even though Spring is in the air the nights are still a little chilly, and these lightly spiced cupcakes are perfect to go with a nice cup of tea. I started with my favorite yellow cupcake recipe and my favorite butter cream and added some spice.
First make the spice mixture:
2 teaspoons cloves
1 tablespoon cardamom, ground
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground
2-3 teaspoon spice mixture depending on your taste
8 tablespoons butter room temperature
1 cup granulated sugar
1 large egg , room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1. Heat oven to 350 degrees. Line standard cupcake tin with paper or foil liners.
2. Sift flour, baking powers, salt in small bowl
3. Cream butter, sugar then add egg and egg yolks, and vanilla.
4. Add half the dried ingredients- blend, add sour cream- blend then remaining dry ingredients. Blend until smooth.
5. Portion batter into cupcake tin, about 1/4cup each.
6. Bake 20-25min or until skewer comes out clean.
Butter cream
10 tablespoons unsalted butter , softened
1 1/4 cups confectioners' sugar
2-3 teaspoons spice mixture
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
1. Blend butter, spice, and sugar together
2. Mix cream and vanilla together then add to butter mixture.
3. Pipe onto cooled cupcakes.
