AuthorHeather WallaceCategorycupcakes & muffinsDifficultyIntermediateIt's the first of October and officially time to say that autumn is here in Michigan, the leaves are turning vibrant colors all around...the temperatures are dipping lower...and you can hear the leaves crunching under your feet as you walk.
So now all that's left to fill your senses are the aromas of cinnamon and the flavors of cloves, cardamom, and ginger that will hug your taste buds when you bite into these cupcakes!
Preheat oven to 325°.
Line cupcake pan with cupcake liners.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon salt. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room temperature unsalted butter and 1 1/2 cups of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 1/2 teaspoons of vanilla extract.
Slowly beat in flour mixture, alternating with 1 cup of room temperature buttermilk (about 3 batches) just until the batter is smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 19Minutes- 23 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from pan. Cool completely.
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes.
Reduce speed to low and continue to beat until cool, about 15 Minutes more.
Meanwhile, place 4 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat and stir in 1 teaspoon of ground cinnamon. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate and 4 tablespoons of Rumchata.
Re-beat occasionally to maintain a smooth texture.
Pipe onto each cooled cupcake.
Let frosting come to room temperature before serving and enjoy the tastes of fall!
Ingredients
Directions
Preheat oven to 325°.
Line cupcake pan with cupcake liners.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon salt. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room temperature unsalted butter and 1 1/2 cups of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 1/2 teaspoons of vanilla extract.
Slowly beat in flour mixture, alternating with 1 cup of room temperature buttermilk (about 3 batches) just until the batter is smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 19Minutes- 23 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from pan. Cool completely.
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes.
Reduce speed to low and continue to beat until cool, about 15 Minutes more.
Meanwhile, place 4 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat and stir in 1 teaspoon of ground cinnamon. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate and 4 tablespoons of Rumchata.
Re-beat occasionally to maintain a smooth texture.
Pipe onto each cooled cupcake.
Let frosting come to room temperature before serving and enjoy the tastes of fall!