Buttermilk spice cupcakes
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached flour |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| ¾ | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Salt |
| ¾ | cup | Margarine -- softened |
| 1½ | cup | Brown sugar -- packed |
| 3 | Egg whites -- whipped | |
| ¾ | cup | Buttermilk* -- at room |
| Temperature | ||
| ¼ | cup | Margarine -- melted |
| 2 | cups | Powdered sugar -- sifted |
| 7 | teaspoons | Cream |
| 1 | tablespoon | Water -- hot |
| 2 | teaspoons | Vanilla |
| ⅛ | teaspoon | Salt |
Directions
BATTER
FROSTING
Preheat oven at 325. Prepare 24 muffin pans with cooking spray and flour. To prepare batter, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a mixing bowl. In another mixing bowl, combine margarine, brown sugar, egg whites, and buttermilk. Mix dry ingredients with wet ingredients just until moistened. Spoon into prepared pans, filling each halfway full.
Bake for 25 minutes. Meanwhile, to prepare frosting, combine margarine, powdered sugar, cream, water, vanilla, and salt in a small mixing bowl. Frost each cupcake and garnish as desired.
Recipe By : Family Circle's Christmas Helps