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| Feather light spicy cake that is actually fluffy in texture! Add the rich creamy Butter Cream Frosting & you have a winner!
Butter Cream Frosting:
1 Cup Milk
1/4 Cup Flour
Whisk together in a deep saucepan & then cook whisking as you cook over medium heat, until mixture bubbles & thickens. Set aside & let come to room temperature. Have 1 Cup Softened butter in a deep mixing bowl. Cream Butter until it is fluffy. Now beat in 1 Cup Granulated Sugar. Beat until fluffy. Now add room temperature flour mixture into the butter mixture. Add 2 TSP. Vanilla & beat until creamy smooth. DELICIOUS!
SPICE CUPCAKES or CAKE:
1/4 Cup Softened Butter
1/4 Cup Shortening
1 & 1/2 Cups Sugar
1 TSP Vanilla
3 Eggs
2 Cups Flour
1 TSP Baking Soda
1 TSP Baking Powder
2 TSP Cinnamon
1 TSP Nutmeg
1 TSP Ginger
1/2 TSP Cloves
1 TSP Allspice
1/2 TSP Salt
1 Cup Plain Yogurt
Stir all the dry ingredients EXCEPT sugar, together. In deep mixing bowl cream butter & shortening. Add sugar & beat again. Add eggs 1 at a time & beat well. Add vanilla & beat. Now add 1/3 of the dry ingredients & beat well. Add 1/3 of the yogurt & beat well. Now add 1/3 dry & beat, 1/3 yogurt & beat & do it one more time. Beat well & scrape the sides of the bowl often. Now line 24 cupcake wells with cupcake liners. Put a nice amount of batter in each well filling about 2/3 full. Bake in a preheated oven of 350 degrees for 20 minutes or until cupcakes test done. Let cool 5 minutes in the pan & then remove each cupcake from the pan so they may cool before your frost them. Once completely cool frost with the Butter Cream Frosting. You may sprinkle the tops with cinnamon if you desire! Makes 24 Cupcakes. For cake, prepare a 9X13 cake pan or 2, 9 inch pans with baking spray & a dusting of flour. Bake at 350 degrees for 30 minutes or until done!
 LIGHT & FLUFFY, nicely spiced. The Butter Cream Frosting is on of my favorites too & works very well with this Spice Cake! |
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