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.
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
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
Penuche Drizzle:
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
• 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.
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
• 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.
• Next make the Penuche Drizzle.
• 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.
• Top with penuche drizzle icing.
• Yield 12 large cupcakes
• 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.
• Top with penuche drizzle icing.
• Yield 12 large cupcakes
