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.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!