1 cup sugar
½ cup softened Country Cream butter
1 Eggland’s Best egg
½ teaspoon vanilla extract
½ teaspoon each of ground cinnamon, ginger, cardamom, cloves
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoons salt
⅔ cup LDF milk
6 tablespoons Country Cream butter
3 cups powdered sugar
1 tablespoon vanilla extract
3-4 tablespoons LDF milk.
Preheat over to 350° F. (Adjust for altitude based on your local elevation.)
Cake: Prepare 12 cup muffin pan by lining with paper cups. Cream sugar and butter until fluffy. Add egg and vanilla and beat. In a small bowl, combine the spices. In a separate bowl combine the flour, baking powder, salt, and 1 ½ teaspoons of the spice mixture (reserving the remainder for the frosting). Add small parts (about ⅓) of the flour mixture to the creamed butter, alternating with the milk. Mix well after each addition. Fill muffin cups about ⅔ full with batter. Bake for about 25 minutes. Inserted toothpick should come out clean. Cool completely before frosting.
Frosting: Beat butter until fluffy. Beat in powdered sugar, remaining spices, and vanilla. Beat in milk. (Add more milk to bring to consistency desired.) Frost cooled cupcakes. Sprinkle tops with a little cinnamon.
Adapted from Bakeshop Favorites
Mooo News September 2018