Well it certainly is winter here in Los Angeles. Can’t you tell by the shorts and tank top that I’m sporting? YES it’s 80 degrees in October and man am I unhappy about it. I thought I’d trick the weather by making wonderful fragrant Fall spice cakes in cupcake form.
It didn’t work. I’m still sweating.
ingredients:
2-1/2 cups cake flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup (2 sticks) butter
1-1/2 cups brown sugar
1/2 cup white sugar
3 eggs
2 teaspoons vanilla
1 cup whole milk
Preheat the oven to 350 degrees and prep a cupcake pan with liners.
In a bowl, whisk together the dry ingredients: cake flour, baking powder, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
In the bowl of an electric mixer beat the butter and sugars. Slowly add the eggs, and then the vanilla.
Alternate the dry ingredients with the milk, to form a nice batter.
Spoon the batter into the prepped cupcake pan, filling the cups about 3/4 full. Bake for 15-17 minutes depending on your oven. Check with a toothpick.
Let cool on a wire rack. I like to top these with cinnamon buttercream because I think it fits the spice flavors perfectly.
Kid's lunches, simple dinners and a whole lot of geeky baking.
just bookmarked this baby – yet another cupcake reason to try that awesome cinnamon frosting recipe of yours. it is not sweating weather conditions where i am at, and i can sympathize. i am rustling through big leaves on the ground in the park and i am loving it
I am a frosting gal, and your frosting recipe sounds amazing!
And I will trade you weather–it’s 33 degrees right now
I love coming here and looking at all your scrumptious cupcakes!
Mine turned out great, rally nice easy recipe that I could involve my kids in. Instead we used 100s of millions as the topping if you have heard of those, like little blue choco sprinkles.