Spiced Cupcakes

Ingredients

175g Unsalted Softened Butter

100g Golden Caster Sugar

75g Light Brown Sugar 

175g Plain Flour

1tsp Baking Powder

3 Large Eggs

2 Tbsp Milk

1 Tsp Vanilla Extract

1 Tbsp Treacle

¼ Tsp Cinnamon (Optional)

¼ Tsp Ginger (Optional)

Method

Line your tray with your cases and preheat the oven to 170C/150C Fan/Gas 3/325F

1. Using your stand mixer with the paddle attachment, whip up your room temperature butter, sugars and treacle ( if you warm the treacle it will combine easier) together for around 3 minutes, scraping down in between, until light and fluffy.

2. To this mixture add in the eggs, milk, vanilla, flour, spices and baking powder. Give this a little scrape around with a spatula.

3. Then using the paddle attachment on a low speed, whip up the batter until it’s just combined, do not over mix as this will knock out all of the precious air you incorporated.( mix for 30 seconds then scrape down, then a final 30 seconds)

4. Fill your cupcake cases about ¾ full.

5. Bake for 19-22 minutes (oven depending) Once cooked they will be spongy on the top and a cocktail stick should come out clean.

Tips

If you find your butter is too hard, put your mixing bowl in the oven (only a metal bowl). If you have a glass bowl, fill the bottom with hot water and leave it until the outside of the bowl is hot, empty it out and dry it then add your butter. The inside should not be boiling or the butter will melt.

This can be paired with a beautifully spiced cream cheese buttercream

Cream Cheese Frosting

130g Block Butter

750g Icing Sugar

320g Full Fat Cream Cheese

1 tsp Vanilla Extract

1. Using your stand mixer with the paddle attachment, put your butter and cream cheese in and whip these up on a medium speed until almost combined. Scrape down if you don’t have a creaming paddle.

2. Sieve the icing sugar, add in ½ of the icing sugar and the vanilla, and mix on low, then add the second ½ and mix until smooth and velvety. 

3. If you would like a spiced cream cheese frosting add a ¼ tsp of cinnamon to the icing sugar.