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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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White cupcakes with seasonal spices. Really good for fall! Goes really well with Chocolate Italian Meringue Buttercream. You can make this cake by hand or with a mixer. If you chose to use a mixer be careful not to over mix. If you're lactose intolerant, these come out just as well if you use soymilk or ricemilk instead of regular milk. Ingredients:
1 1/2 cups sugar |
1/2 cup butter, room temperature |
2 eggs |
1/2 cup milk |
2 1/2 cups flour |
1/2 teaspoon vanilla extract |
2 tablespoons cinnamon |
2 teaspoons nutmeg |
1 teaspoon ginger |
1 teaspoon ground cloves |
1 1/2 teaspoons baking soda |
1 cup hot water |
Directions:
1. Preheat oven to 350ºF or 325º for convection oven. Insert paper muffin liners.
2. Cream the butter and sugar. Add eggs one at a time and mix until well blended.
3. Measure out the milk and the flour. First, add about 1/4th cup of the flour, mix well. Then add a little bit of milk, mix well. Alternate until milk and flour are mixed inches Add the vanilla. Add the spices. Add the baking soda, mix well. Add the hot water and mix until there aren't any more lumps.
4. Pour batter into prepared pans.
5. Bake for about 20 minutes, or until a toothpick stuck in the center comes out clean.
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