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13.1.12

SPICE CUPCAKES


These cupcakes are light and fluffy. Their texture was so lovely I decided they did not need a glob of icing and instead topped them with Penuche Drizzle Icing.

2-1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp. salt
1/4 cup soft butter
1/3 cup oil
1-1/4 cups brown sugar
3 eggs
1 tsp pure vanilla extract
1-1/4 cups milk

• Preheat the oven to 350°F.
• In a large bowl, beat the butter, oil and brown sugar until light and fluffy.
• Beat in the eggs one by one, beating after each addition.
• Add the vanilla extract.
• In a medium bowl, place the flour, baking powder, spices, and salt.
• Whisk to combine ingredients.
• Begin to add the dry ingredients and the milk to the butter mixture alternatively.
• Beat on low speed to combine ingredients.
• Spray a large muffin tin with cooking spray.
• Divide the batter between the muffin tins and bake for 24 minutes or until the tops spring back when touched lightly.
• Tip the cupcakes and let them cool in their tins.
• Top with penuche drizzle icing.
• Yield 12 large cupcakes

Penuche Drizzle Icing:

1/4 cup brown sugar
1/8 cup water
1/2 tsp vanilla extract
1/4 cup soft butter
1 cup icing sugar
1/4 cup whipping cream or milk

• In a small pot, bring brown sugar and water to the boil.
• Remove from heat and stir in the vanilla.
• Add the icing sugar and beat to combine.
• Add the whipping cream and combine.
• For lighter consistency, add more cream or milk.


 

5 comments:

  1. Jaj de jó hogy ide találtam. Köszönöm kedves Zsuzsa a jó recepteket!!!
    Judit from Budapest

    ReplyDelete
  2. Kedves Judit! Elsosorban gratulalok az iparmuveszi munkadhoz, megneztem a blogodat, elkepesztoen gyonyoru!

    A magyar recepteim a helyi nyersanyagokra epulnek fel - probalvan az igazi magyar izeket megteremteni. A meretegysegek amiket hasznalok a bogre es kanalon alapulnak. Ezzel vigyazz, mert egy itteni nagykanal sokkal kisebb a magyar evokanalnal. Az angol es ausztral bogre meretek is kulonboznek az amerikaitol. Mivel Kanadaban elek, az amerikai meretegysegeket hasznalom. Nem mindegyik receptnel fontos a pontos meres, de vannak receptjeim, amik nem mukodnek pontos meres nelkul. Termeszetesen sokkal jobb a magyar metodus, mivel minden grammban van kimerve, de azt nalunk nem szeretik es a konyha merleg hasznalata sincs elterjedve. Mivel a recepteket elsosorban a gyerekeimnek irom le, bogres meresre kellett atvaltanom meg a magyar recepteket is.

    Udvozlet Pestre! :-)

    ReplyDelete
  3. I was looking for a butter cream recipe to use on my pumpkin cupcakes and loaf (it's a long story) and ran across the recipe for your penuche glaze. I've never heard of it before but it may be the solution I was looking for especially as I'm concerned that the cupcakes may not be as sweet as they should be.

    Not that I should be making dessert right now after having just finished baking a batch of galaktoboureko (semolina custard rolls in phyllo) and still having half a package of phyllo in my fridge. Luckily they freeze. :)

    ReplyDelete
  4. I will check your blog Maria. You do make some good things! :-)

    ReplyDelete
  5. Thank you. I was most proud of my tamales, and most recently, the arancini, but desserts always seem to get a good reception.

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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