November 21, 2010

Spiced Cupcakes with Buttercream Icing

My friend Heather posted a picture of her spiced cupcakes on facebook and I thought of you all.  She was kind enough to share the recipe with us.  🙂  These would be really cute as a dessert for Thanksgiving.

Spiced Cake:

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 sticks butter, softened
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/4 cups buttermilk

Preheat oven to 350 degrees F. Put cupcake liners in cupcake pans. In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger. Cream the butter, sugar and salt in an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately. Bake approximately 18 minutes (or until toothpick comes out clean). Let cool completely.

In the meantime take 24 caramel candies ( the ones you can buy in a bag for a dollar) and pinch one end, and forming into a pie shape. Set aside.

Buttercream icing:

  • 3/4 cup butter, softened
  • 1/4 cup shortening
  • Pinch salt ( I like popcorn salter.. it is finer and dissolves easier)
  • 6 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup heavy cream

Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners’ sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners’ sugar alternating with the cream mixture until it is all incorporated and the frosting is light and fluffy.

Buy some premade fondant if you aren’t used to working with it . . . it is much easier! You can purchase it at any craft store or Walmart.

Roll the fondant out, use confectioners sugar to keep it from sticking. Place the caramels on the fondant and cut to size. Pinch the fondant onto the candy.

Ice the cupcakes, place the caramels onto them pushing down slightly. Then just add a “dollop” of buttercream to the top to complete the pumpkin pie look.

Thanks Heather for sharing!

images (c) Heather Waldron