Babycakes MT-6, Instruction Manual

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11
Spice Cupcakes
While some may think of spices such as ginger and cloves as flavors for fall or for
holidays, this cupcake really is a year-round favorite. The enticing aroma will remind you
of being in Grandma’s kitchen.
Tip
Spice cupcakes are excellent with Cream Cheese Frosting or Caramel Frosting. We
were both born in Missouri, where fried apples are a favorite, so we love to spoon fried
apples on top of the frosted cupcakes. (To make fried apples, sauté apple slices in a little
butter, then stir in some granulated sugar and ground cinnamon and cook until apples
are tender.) You could also use a dollop of apple butter.
Makes 22 to 24 cupcakes
Paper liners (optional)
13⁄4 cups all-purpose flour 25 mL
1 tsp baking powder 5 mL
1 tsp ground cinnamon 5 mL
1⁄4 tsp baking soda 1 mL
1⁄4 tsp salt 1 mL
1⁄4 tsp ground cloves 1 mL
1⁄4 tsp ground ginger 1 mL
3⁄4 cup granulated sugar 175 mL
1⁄3 cup packed brown sugar 75 mL
6 tbsp butter, softened 90 mL
2 eggs, at room temperature 2
1 tsp vanilla extract 5 mL
3⁄4 cup milk 175 mL
1. In a medium bowl, whisk together flour, baking powder, cinnamon, baking
soda, salt, cloves and ginger. Set aside.
2. In a large bowl, using an electric mixer on medium-high speed, beat
granulated sugar, brown sugar and butter for 1 to 2 minutes or until fluffy. Add
eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour
mixture alternately with milk, making three additions of flour and two of milk
and beating on low speed until smooth.
3. If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22
mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a
cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat
with the remaining batter.
Excerpted from 175 BEST BABYCAKES™ CUPCAKE MAKER RECIPES by Kathy Moore &
Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be
reprinted without publisher permission.