This recipe is very simple to make along with the frosting. We have been using this recipe for some time and while we have changed a few things over the years its always a great way to kick off fall! Enjoy!
Cupcake Ingredients:
2 Eggs, Separated
1/2 cup of Granulated Sugar
2 1/4 Cups of Flour
1 tsp. Baking Powder
3/4 tsp. Baking Soda
1 tsp. Salt
3/4 tsp. Nutmeg
3/4 tsp. Cloves
3/4 tsp. Cinnamon
1 cup Brown Sugar (packed)
1/3 cup vegetable oil
1 cup buttermilk
Frosting Ingredients:
1/3 Cup soft Butter
3 Cups sifted confectioners sugar
3 tbsp. cream
1 1/2 tsp. vanilla
Baking:
Heat the oven to 350 F. Start by separating the eggs putting the egg whites in one bowl and yoke in another. Set bowl/dish aside for later. Put the egg whites in mixing bowl and beat the egg whites until frothy. Gradually beat in granulated sugar. Continue beating until very stiff and glossy. Set this aside it will be combined later.
In a separate bowl measure the flour by sifting. Blend flour, baking powder, soda, salt and spices together. Add brown sugar, oil and 2/3 of buttermilk. Beat in a mixer on medium speed for one minute. If a mixer is not available 150 vigorous strokes by hand (a mixer is recommended and easier). Scrape sides and bottom of the bowl constantly. Add remaining buttermilk and eggs yolks. Beat for 1 more min after adding and make sure to scrap the bowl. Fold in the stiff and glossy egg whites that was done at the start. To fold drop the stiff egg whites in to the bowl and mix gently with a spatula. This is done with scooping motion to the bottom of the bowl. Folding is mixing a lighter batter with a heavier batter gently. Gentleness is the key when folding.
Now using a cupcake baking sheet pour the batter into the cups. Cook at 350 F for 20 minutes or until the top of the cupcakes bounce back when you tap them. Each oven is different and we recommend filling your cupcake cups 3/4 full. If you fill them more or less baking time will differ.
Frosting:
After cupcakes have cooled and are no longer warm we start the frosting process. Many people rush this process and the end result is frosting the melts on cupcakes or even cakes. Being patient pays off in this part of the process when you let your cupcakes cool.
In a mixing bowl, blend the butter for three minutes. Add the sugar and beat for 1 minute on medium speed. Stir in cream and vanilla until smooth. We love to eat frosting and at times run out so don't feel bad if you need to make more!
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