ELAINE'S GOLDEN SPICE CUPCAKES

Welcome, I’m Elaine. I bet you could use a sweet break.

I, too, was a caregiver for my dear deceased dad, and while there were rewards, there was also much stress; so I took time to give myself treats and to relax. I hope you will set aside a few moments to create the delights listed here for you and your loved one.

Each month I’ll share with you one of my favorite treats!

Baking has long been my joy. I remember walking home from elementary school with my mother, discussing what we’d make that afternoon (usually a cake of come sort).

Sure enough, I’m still making treats for my family and friends and now for customers of my small dessert catering company in New York City, Cupcake Caboose.

Recently, I was invited to an old friend’s baby shower and was asked to bring cupcakes. When the day came, I went into the kitchen and realized I only had brown sugar, not granulated white sugar. Instead of running out to the market, I decided to be creative and I thought, “What cake would be yummy with brown sugar?” I immediately imagined a spice cake where the flavor of the molasses in the sugar would mingle perfectly with the spices: cinnamon, clove, nutmeg, and ginger.

It came out great! Try it!

Elaine’s Golden Spice Cupcakes

Please note: You can easily make this recipe for an 8-inch layer cake.

Ingredients:

2 cups CAKE FLOUR, measured by spoon-and-sweep
2 teaspoons double-acting BAKING POWDER
1/4 teaspoon SALT
1/2 teaspoon CINNAMON
1/4 teaspoon ground CLOVE
1/4 teaspoon NUTMEG
1/4 teaspoon ground GINGER
1/2 cup UNSALTED BUTTER (1 stick), softened
1 cup BROWN SUGAR
3 EGGS YOLKS, at room temperature
1 teaspoon VANILLA EXTRACT
3/4 cup MILK

Makes about 14 cupcakesor 2 8-inch round layers.

Baking Instructions:

1. Adjust oven rack to center position and heat oven to 375 degrees. Line muffin pan with bake cups or grease the 8-inch pans with butter.

2. Sift cake flour and then measure out 2 cups. Resift with baking powder, salt, cinnamon, nutmeg, clove, and ginger.

3. In bowl of electric or hand mixture, cream the butter until soft. Slowly add the brown sugar into the bowl and cream until light, about 1 minute. Add egg yolks until fully incorporated, about 30 seconds. Add vanilla extract into bowl.

4. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/2 of milk; mix until ingredients are almost incorporated into batter. Repeat process once and finish with the last addition of the dry ingredients. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed, about 15 seconds longer.

5. Pour batter into muffin cups (or greased cake pans) so that the cups are about 80% full. Bake cupcakes about 17-20 minutes (bake cakes about 25 minutes). Insert a toothpick into center of cupcake (or cake); if it comes out clean or with just a crumb adhering, it is done.

6. Transfer muffin pans to wire cooling racks or away from the hot oven. Let them cool for 10 minutes. Place cupcakes (or cake) onto a rack or a plate so that they continue to cool. Cakes do not have to be completely cool before adding the glaze.

Lemon Glaze

Ingredients:

1 1/4 cup CONFECTIONERS’ SUGAR

Juice of 1/2 LEMON

1 teaspoon VANILLA EXTRACT

2 tablespoons MILK

Makes about 1/2 cups

Preparation:

1. Mix confectioners’ sugar with lemon and vanilla extract. Mix until smooth.

2. Add milk to thin glaze and to desired consistency.

3. With knife add glaze to cakes.