Fennel Cupcakes w/ Candy-Coated Fennel Seeds

Short(er) post today, as I am behind schedule. I am really excited for the first time in a while! I am back running again, shaving a few seconds off my turtle mile each day I ran this week. Still a turtle…but a turtle coming out of her shell!

It has been a tremendous week with great people, cooking with Sharon and her hubby,

hanging out with Helen, and getting ready dinner tonight with Tami, Mike, Helen, and Broderick. I am also gearing up for TBS’s fabulous event Sugar Coma tour, and a trip to NY to do some work for a friend and see mom.

Yesterday, I met up with Helen & her lovely friend Bina at a local Indian grocer. I am in love with all the fabulous spices and snacks! Because I will be away, I didn’t pick up anything perishable, except for some fabulous candy coated fennel seeds. I figured their shelf-life will last throughout my trip, although a “use by” date may not save them from their inevitable fate…a trip to my tummy!

I love fennel, raw, cooked, the seeds….give me fennel. In fact, fennel seeds were the first I grabbed while in the spice aisle during my restocking efforts at the Farmer’s Market.

From the moment I picked up the candy-coated seeds, my mind was racing about how I would use them. I decided to tweak the recipe from my Candy Apple Vanilla Bean Cupcakes and make a fennel seed cuppie. The end result was another light and airy cupcake! Very exciting. Where are they going? To Bina, Helen, and Sharon! Get ready, girls…;)

Fennel Cupcakes w/ Candy-Coated Fennel Seeds
3 cups cake flour
¾ cup sugar
1 cup butter
2 eggs
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
2 Tbsp. fennel seeds

Preheat oven to 350 degrees. Line cupcake pans with paper liners.Whisk together flour, sugar, baking powder, baking soda and salt in a mixing bowl; set aside.With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Beat on medium speed until a thick cake-like batter appears. Add fennel seeds and beat until combined. Spoon batter into paper liners until ½ to 2/3 full. Do not overfill. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely.Once cupcakes are completely cooled, decorate accordingly. (Makes 35 mini cupcakes)

Quicky Vanilla Bean Cream Cheese Frosting
8 oz. cream cheese
½ cup butter, unsalted
1 cup confectioners sugar
1 tsp. vanilla bean paste (or extract)

In the bowl of an electric mixer beat the cream cheese and butter until smooth. Carefully add confectioners’ sugar and beat until smooth. Add extract and mix until combined. Decorate cooled cupcakes with the frosting and garnish with a sprinkle of candy coated fennel seeds.