Spiced Cupcakes With Citrus Glaze Recipes

MRS. KOSTYRA'S SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
• With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
• Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

SPICED CUPCAKES WITH CITRUS GLAZE

Steps:

• Make cupcakes: Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups. In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom.
• In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with two additions milk and beating well after each addition.
• Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.
• Make glaze: In a bowl, whisk together juice and confectioners' sugar until smooth; add 1 to 2 drops food coloring if desired. Spoon over cooled cakes.

SPICE CUPCAKES

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

SPICED SPIDER CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
• Combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. In separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
• Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
• Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. Allow cupcakes to cool completely on a wire rack.
• Beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
• To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
• Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.

GLAZED CHAI-SPICED CUPCAKES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. If necessary, add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cupcakes; reserve remaining tea for glaze.
• In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Fill muffin cups one-half full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; place on cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix powdered sugar, dash cinnamon, melted butter, 1/4 teaspoon vanilla and enough remaining tea until smooth and desired drizzling consistency. Drizzle over cupcakes.

SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
• Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

SPICED HONEY MUSTARD COTTAGE HAM WITH PURPLE CABBAGE

Steps:

• Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
• While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
• Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
• Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
• While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
• Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.