Spice Cupcakes

 This recipe from the Fannie Farmers Baking Book can be made as yellow cake or spice cake. I chose to make it as spice cupcakes for something different than we had been having. It was easy to make and tasty. I made a butter cream frosting and used Maple flavoring to taste, added some vanilla also. Any of your favorite frostings would work well. 

 Do keep in mind that homemade cupcakes will be denser than a cake mix cake, but you will know what the ingredients are. The recipe said it would make 10 cupcakes but 8 would have been better and that is what I will do next time. They weren’t as large as I would have expected mainly because I did not fill the cupcake papers full enough. Easy to correct though. To bake as yellow cupcakes just leave the spices out.

Spice Cupcakes

8 to 10 cupcakes

6 tablespoons (¾ stick) butter, melted

2 large eggs

¼ cup milk

1 teaspoon vanilla extract

1 cup all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

¼ teaspoon salt
Optional spices for the Spice Cupcakes:
Sift or whisk in with dry ingredients 
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

 Preheat oven to 350°F. Grease the muffin pans or line with paper baking cups.

 Combine the melted butter, eggs, milk and vanilla in a mixing bowl and beat well. Sift or whisk the flour, sugar, baking powder and salt and add to the butter egg mixture. Beat until the batter is smooth and combined. Spoon into the prepared muffin pans filling them about ⅔ full. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 minutes and than on wire rack to cool completely. Sprinkle with confectioners’ sugar or frost with your favorite frosting.