Tuesday, December 22, 2009

Spiced Cupcakes

This is a very easy recipe (so easy I made it w/ my kidlet while the baby was napping) adapted from the Easy Cupcake Recipe found at www.cupcakerecipes.com This particular recipe came was inspired by my desire to make spice cookies and the kidlet's desire to make cupcakes. So why not combine the two for the best of both worlds?

If you follow this recipe the cupcakes will come out on the light side, kind of muffin-ish, and won't be overly sweet either so feel free to frost away (or eat for breakfast with coffee).

Frost how you like (chocolate with sprinkles for the kidlet) or not at all if you're like me and simply like cake. You can whip this up by hand and burn a couple of extra calories in the process or breakout the hardware use the kitchen mixer with the paddle or whisk attachment.
Spiced Cupcakes makes 2 dozen
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1 teaspoon vanilla
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, grond
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners, or spray with baking spray.

Combine the dry ingredients, including spices, in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Add eggs and beat for 1 minute on medium speed. Scrape bowl and beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners or greased cup cake pan until 1/2 to 2/3 full.

Bake for 20 to 25 minutes (or until toothpick inserted in center comes out clean as ovens may vary).

Cool 5 minutes in pans then remove cupcakes and place on wire racks to cool completely. Once cooled, frost or decorate as you desire.