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Recipe Collection: Buttermilk Spice Cupcakes with Salted Caramel Buttercream

admin April 10, 2014

This…there are no words.

Okay, I’m never speechless, so I can think of some.

I had some buttermilk left in my fridge and I wasn’t sure what to do with it.  Then somehow, this idea popped into my head.  I can’t claim that these are healthy — not whatsoever.  No way.  But I can tell you that they are delicious.  And that they are worth the occasional treat.

The cake is pillowy soft and fluffy like a cupcake should be, with just a hint of spice.  The frosting is buttery smooth and richly sweet.  Together, they are a spice-caramel dream from which you will never wake.  Just make sure you don’t eat them all.

If you want to feed your family better and you’re looking for a treat, something for a birthday or other special occasion, this is a great recipe to use.  You’re eliminating the hydrogenated fats, artificial colors, and other food additives.  Sometimes, “better” is what matters most.  And this is way better than a fruit-sweetened vegetable loaf. 😉  No guilt for white flour and white sugar sometimes, mama!

buttermilk spice cupcakes

Buttermilk Spice Cupcakes with Salted Caramel Buttercream

Ingredients:

  • 3/4 c. butter, softened
  • 1 1/2 c. organic sugar (yeah, the white stuff)
  • 3 eggs, separated
  • 1 tsp. vanilla
  • 1 1/2 c. unbleached flour
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 1 1/2 c. buttermilk

Frosting:

  • 1 egg + 2 yolks
  • 3/4 c. organic sugar (or 1/2 c. honey)
  • 1/4 c. water (omit if using honey)
  • 1 1/2 c. butter, soft
  • 1 tsp. vanilla extract

For frosting, follow the directions here, but cook the sugar at a higher temperature and allow it to caramelize.  Watch it carefully as it can burn rapidly!

Directions:

Cream the butter and the sugar together in a large bowl.

butter and sugar

Add the egg yolks (not the whites, which should be in their own bowl).  Mix well.  Add the vanilla too.

egg yolks

Sift the flour, salt, spices, and baking soda onto parchment paper or a flexible cutting board.

flour and spices

Add the flour and buttermilk, half of each at a time.

buttermilk

Stir together.  You will have a very thick batter.

egg whites

Whip the egg whites in their bowl until soft peaks form.  Then, gently fold them into the batter with a spatula.  Gently.  We want lots of air.

Then, scoop into muffin trays to bake.  Bake at 350 for 20 – 25 minutes, until golden brown and springy.  This makes 24 cupcakes.

Once the cupcakes are cool, you can frost them.  Don’t do it while they’re warm because the buttercream will melt!

Buttermilk Spice Cupcakes with Salted Caramel Buttercream

Makes 24 cupcakes.

Ingredients

  • 3/4 cup butter, softened
  • 1 1/2 cup organic sugar (yeah, the white stuff)
  • 3 eggs, separated
  • 1 tsp vanilla
  • 1 1/2 cup unbleached flour
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 1/2 cup buttermilk

Frosting

  • 1 egg + 2 yolks
  • 3/4 cup organic sugar (or 1/2 c. honey)
  • 1/4 cup water (omit if using honey)
  • 1 1/2 cup butter, soft
  • 1 tsp vanilla

Instructions

  • Cream the butter and the sugar together in a large bowl.
  • Add the egg yolks (not the whites, which should be in their own bowl) and the vanilla. Mix well. 
  • Sift the flour, salt, spices, and baking soda onto parchment paper or a flexible cutting board.
  • Add the flour and buttermilk, half of each at a time.
  • Stir together.  You will have a very thick batter.
  • Whip the egg whites in their bowl until soft peaks form.  Then, gently fold them into the batter with a spatula.  
  • Scoop into muffin trays to bake.  Bake at 350 for 20 - 25 minutes, until golden brown and springy. 

Frosting

  • Add your sugar and your water and cook on medium high. Do not stir. Cook for about 15-20 minutes until syrup reaches 240 degrees.
  • While syrup is cooking, whip your eggs until they are thick, quadrupled in volume, and almost gelatinous.
  • Add heated syrup to egg mixture by pouring the hot syrup down the side of the bowl while beating the egg mixture constantly. Keep beating until the mixture is cooled down to room temperature — this should take less than five minutes.
  • Add room temperature butter, a couple tablespoons at a time. The mixture will deflate and become runny, but will thicken up as more butter is added.
  • Add vanilla and mix briefly.
  • Transfer to a glass storage dish and keep in the fridge for a week or so, or in the freezer for a month or more.

What’s your favorite kind of cake…or excuse to eat cake?

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1 Comment

  1. Jeez, thank you very much for posting this! I found an amazing recipe for Green Tea Cupcakes! You should really check it out, it was a piece of cake(lol)! flavorful!

    Reply

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I’m Kate, mama to 5 and wife to Ben.  I love meeting new people and hearing their stories.  I’m also a big fan of “fancy” drinks (anything but plain water counts as ‘fancy’ in my world!) and I can’t stop myself from DIY-ing everything.  I sure hope you’ll stick around so I can get to know you better!

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