Graces Light Fluffy Cupcakes Recipes

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.

Steps:

• Note: Place the eggs in a bowl of hot tap water while you assemble the other ingredients to warm to room temperature.
• Instead of buttermilk, you can use milk with a teaspoon of vinegar added as part of the amount.
• Heat the oven to 325°F.
• Line a 12 cup cupcake pan with 12 liners.
• Place the flour, salt, baking powder and baking soda in a medium size bowl (I lkie to use one with a pour spout). Use a whisk (or a fork) and mix together well.
• In another bowl, place the eggs and vanilla- whisk together well. Pour in the sugar while whisking and then add the butter and buttermilk- whisk well until mixed.
• Add the flour mix to the egg mix in small amounts while just mixing enough to get the flour moist with no large lumps. Don't over mix or it won't be as tender as you might like.
• Use a 2-inch ice cream scoop (or a measuring cup) to fill the cupcake liner 2/3 full.
• Bake in the middle rack of the oven until the tops just start to brown. A toothpick should come out clean after about 18-20 minutes.
• Cool for about 5 minutes before removing cupcakes from the pan. Make sure that the cupcakes are completely cool (about one hour) before you frost or they will be crumbly!