Spiced cupcakes with cream cheese frosting. Hungry yet? I've made this scrumptious recipe from the Gourmet magazine two times now, and they're a huge hit.
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| {Please ignore the Christmas/holiday cupcake wrappers...they were the only ones handy.} |
This was a very easy recipe from the something-er-rather issue of the Gourmet magazine. They remind me of my Molasses cookies, but a very tender cake version and with a lovely cream cheese frosting. And this time I followed the recipe and didn't mess up the frosting! yay! The only thing about this recipe (which I'd noted from last time) was the original recipe didn't make nearly enough frosting to frost all 12 cupcakes. So I made 1.5x which worked well.
I also made Mocha Cupcakes (on a different day, of course) from the Wild about Cupcakes cookbook by Rachel Lane. These were very yummy, too. I didn't like that the cupcakes sank, though. They're not supposed to be poufy cupcakes like the spiced cupcakes above, but I was still rather disappointed. Also, the topping is a flavored whipped cream so instead of "frosting" them all I stashed the cream in the fridge to be dolloped on top when dessert was served.
I also made Mocha Cupcakes (on a different day, of course) from the Wild about Cupcakes cookbook by Rachel Lane. These were very yummy, too. I didn't like that the cupcakes sank, though. They're not supposed to be poufy cupcakes like the spiced cupcakes above, but I was still rather disappointed. Also, the topping is a flavored whipped cream so instead of "frosting" them all I stashed the cream in the fridge to be dolloped on top when dessert was served.
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