SPICE CUPCAKES
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
SPICE CUPCAKES
This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.
Provided by Kackie
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g
TROPICAL SPICE CUPCAKES
These delicious and tender cupcakes taste of spice, orange and coconut, and are topped with a creamy orange flavored frosting. Developed for RSC #9.------
Provided by PanNan
Categories Dessert
Time 50m
Yield 18 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Place 18 cupcake liners in muffin tins.
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
- Cream the butter with a mixer for a few minutes until soft and fluffy.
- Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
- Next, add the Grand Marnier and beat until incorporated.
- Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
- Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
- Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
- Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven and let rest in the muffin pan for 15 minutes.
- Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
- Make frosting: Beat the cream cheese in a medium bowl until creamy.
- Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
- Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
- Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
- Add another cup of confectioner's sugar and beat until smooth.
- Add 1/2 cup confectioner's sugar and beat until smooth.
- At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
- Spread the frosting on the cooled cupcakes.
TROPICAL SPICE CAKE
Steps:
- Preheat oven to 375 degrees. Use some of the butter to lightly coat a 9inch round cake pan. Place remaining butter in a mixing bowl and add the sugar. Beat well with a whisk until light and fluffy. Add the molasses and whisk well to combine. Slowly add the half and half, then the egg, whisking constantly to incorporate thoroughly. Sift together the flour, baking soda, and spices and add to batter. Whisk until just combined; do not overwork. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and run a knife around the inside of the pan. Let cake cool in pan ten minutes then invert to remove from pan. Let cool completely and sift powdered sugar over the top to decorate.
TROPICAL SPICE COCKTAIL
Tart mango-pineapple juice gets a burst of sweetness from nutty amaretto and warming spiced rum. Garnish this with an umbrella if you're feeling fancy.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 drink
Number Of Ingredients 8
Steps:
- Pour the Mango-Pineapple Juice, rum and amaretto into a tall glass filled with ice. Top with club soda and stir gently. Garnish with a pineapple wedge.
- Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
Nutrition Facts : Calories 282 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams
TROPICAL HONEYMOON CUPCAKES
Steps:
- For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined.
- Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds.
- Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting.
- For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups.
- For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups.
- For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes.
- Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes.
- To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut.
TROPICAL SPICE CAKE
This cake has a nice light texture and delightful flavour. The following recipe is from a Cookbook my Mom always used. The inside is dated 1938 and she was born in l914, making the cookbook one of the first she owned at the age of 24. Fondly, Lori
Provided by Tweetums
Categories Breads
Time 40m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour, measure and resift 3 times with the baking powder, salt and spices.
- Cream butter thoroughly, add sugar gradually and cream well together.
- Add unbeaten egg and beat well.
- Add flour mixture alternately with the milk, a small amount at a time, beating after each addition until smooth.
- Bake in two greased 8-inch layer cake tins in a moderate oven of 375 F for 20 to 25 minutes.
- Spread Seven-Minute Frosting between layers, on top and sides of cake.
Nutrition Facts : Calories 239.1, Fat 7.7, SaturatedFat 4.6, Cholesterol 40.4, Sodium 290.9, Carbohydrate 39.3, Fiber 0.7, Sugar 16, Protein 3.7
SPICE CUPCAKES WITH SOUR CREAM SAUCE
EASY & TASTY....Serve warm with the Sour Cream Sauce for a gooey, delightful treat. Mom's Tip: Soak raisins in warm water to just cover for a few minutes to plump up. Drain and use in recipe. Gives you a soft, plump, moist raisin in your baked goods.
Provided by Sandylee
Categories Dessert
Time 30m
Yield 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Line muffin pans with cupcake papers.
- Cream together the butter, brown sugar, & egg until light and fluffy.
- Blend in the buttermilk.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add the dry ingredients into the wet ingredients and stir until well mixed.
- Fold in the raisins (and nuts if using).
- Fill the cupcake papers 2/3 full.
- Bake at 350 degrees about 15-20 minutes or until they test done -- Cool.
- Mix all the Sour Cream Sauce ingredients together until smooth and well blended.
- Drizzle over the cooled cupcakes.
- Sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 265.4, Fat 13.6, SaturatedFat 8.4, Cholesterol 45, Sodium 240, Carbohydrate 34.3, Fiber 0.8, Sugar 21.2, Protein 3
More about "tropical spice cupcakes recipes"
EASY SPICE CUPCAKES RECIPE {WITH CARAMEL BUTTERCREAM …
From thebestcakerecipes.com
Calories 252 per serving
- Add the flour mixture alternately with the buttermilk, scraping the sides of the bowl as needed. Mix just until smooth.
SPICE CUPCAKE RECIPES - TASTE OF HOME
From tasteofhome.com
TROPICAL CUPCAKES WITH DOCTORED CAKE MIX - BAKES AND BLUNDERS
From bakesandblunders.com
TROPICAL SPICE CUPCAKES - MEALPLANNERPRO.COM
From mealplannerpro.com
TROPICAL AMBROSIA CUPCAKES | SWEETORDEAL.COM | AMBROSIA SALAD
From sweetordeal.com
TROPICAL PASSION FRUIT CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
TROPICAL SPICE CUPCAKES RECIPE - FOOD.COM
From pinterest.ca
(COPYCAT) PUMPKIN CUPCAKES WITH PUMPKIN SPICE ... - GAPS DIET …
From gapsdietjourney.com
TROPICAL PINEAPPLE CUPCAKES - PAMS DAILY DISH
From pamsdailydish.com
100 TROPICAL RECIPES PERFECT FOR A SPRING BREAK STAYCATION
From tasteofhome.com
10 OUT OF CONTROL CUPCAKE FLAVORS - HONEST COOKING
From honestcooking.com
TROPICAL ISLAND CUPCAKES - GOODTO.COM
From goodto.com
CAKES & CUPCAKES | RECIPES | ROBIN HOOD®
From robinhood.ca
TROPICAL BREAKFAST CUPCAKES RECIPE - PILLSBURY.COM
From pillsbury.com
TROPICAL SPICE CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
TROPICAL VANILLA SUNSET CUPCAKES - SPRINKLE BAKES
From sprinklebakes.com
TROPICAL PINA COLADA CUPCAKES - BAKING A MOMENT
From bakingamoment.com
THE 35 BEST CUPCAKE RECIPES - GYPSYPLATE
From gypsyplate.com
TROPICAL SPICE CUPCAKES RECIPE - FOOD.COM | RECIPE | CUPCAKE …
From pinterest.ca
HOW TO EASILY MAKE TROPICAL LEAF CUPCAKES - SMART PARTY PLANNING
From smartpartyplanning.com
TROPICAL HEAT
From tropicalheatgroup.com
OMBRé SPICE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TROPICAL BEACH CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
HUMMINGBIRD CUPCAKES: MORE BABY SHOWER SWEETS
From acanadianfoodie.com
UNIQUE CUPCAKE RECIPES - FOOD.COM
From food.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #fruit #cakes #nuts #coconut
You'll also love