Last week Jade made these cupcakes for Cinco de Mayo. They were deliciously addictive; not too sweet and just the right amount of spice and complexity for those daring enough to try them. Everyone who tried them raved about how good they were. (*except her boyfriend who would live on microwave burritos!)
- 2 sticks butter, soft
- 2 c. sugar
- 4 eggs
- 3 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. sea or kosher salt
- 1 c. whole milk
- 2 tsp. almond extract
- Preheat the oven to 350° F
- Sift together the flour, baking powder, cinnamon and salt. Then set to the side.
- Cream the butter until light and creamy. Add the sugar and continue to mix until it is completely mixed and fluffy.
- Beat in the eggs one at a time until they are all incorporated.
- Add the almond extract.
- Then begin to add the sifted flour mixture and the milk, alternating a little of one before adding a little of the other.
- Line your cupcake pan with paper liners. Fill each liner 1/2 -3/4 of the way full.
- Bake for 25 minutes or until the cupcakes spring back to the touch.
Spicy Chocolate Buttercream Frosting
- 2 sticks butter
- 4 1/2 c. powder sugar, sifted
- 1/4 c. milk
- 1/2 c. cocoa powder, we like Dutch processed
- 2 tsp. cinnamon
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- 1 1/2 tsp. vanilla extract
- Coarse sanding sugar, optional
- Cream the butter then add 1 cup sugar, cocoa, chili powder, cayenne pepper and 1/4 c. milk. Mix together until it is thoroughly combined.
- Add vanilla and mix well.
- Then start adding the sugar a little at a time until. If the buttercream is too thick you can add a bit more milk. Just continue to mix in all the flour until it is your desired consistency.
- Frost the cooled cupcakes and sprinkle them with a little coarse sanding sugar.
Happy Baking~ The City Chicks