caramellato/candied
After burrowing my bottom in the couch for several days as I attempted to swat away a flu that snuck up and sucker punched me, I accomplished a whole lot of nothing. Truly! Yet, despite feeling horrible, it was actually quite nice knowing that “nothing” is all I could do.
I did manage, however, to sneak in a little “electronic folder organization” on the computer, in between Nyquil induced slumbers. A ridiculously overdue task. I am not sure how the disarray transpires! My file and picture organization begins with a clear and fool-proof plan. Then, within a blink of an eye, my external drive looks like someone played 52-card pick up with my folders. Its crazy.
Nonetheless, my attempt to regroup did lead to one clear realization [insert cartoon-like thought-bubble here]. I have posted a myriad of cupcakes over the last year, almost 12 I think. Then, six of 2011′s top 11 posts were cupcakes. Who am I and what happened to all the other treats I love to make? Oh, I realize there are other non-cupcake delights posted, like the Chocolate Chestnut Cream cups, Hibiscus Mango Tea Sandwich Cookies, a Mocha Layer Cake, a (Gluten Free) Almond Cake with Chocolate Ganache , ridiculously decadent (White Chocolate Coated) Lemon Bars, and the show stopping Red Velvet Cake with Cheesecake Center. But, cupcakes have far out-posted other sweets.
Truth is, they’re super simple for me, and easy to make in bulk to bring into work. So, I think that my urge to fulfill a baking itch, coupled with my need to then pass my treats to others pulls me in a no-brainer direction. Case in point? These Spiced Honey Cupcakes with Spicy Cream Cheese Frosting.
These Spiced Honey Cupcakes with Spicy Cream Cheese Frosting are the product of my need to make a dent in my 5 lb. jar of almond slices
and a desire to incorporate locally harvested honey from Sarasota, Florida my boss brought back from his vacation into a recipe I can share with him and his family. The fruits of my labor were well worth the steps because he still talks about these cupcakes, weeks later. Success!
This will be it for a while, though, as far as cupcakes. Once off the couch and feeling human again, I made a point to bake other indulgences. You’ll see them soon!
Enjoy!
Spiced Honey Cupcakes with Spicy Cream Cheese Frosting
2 cups all-purpose flour
1 Tbsp spice mix (recipe below)
1 tsp baking soda
3 eggs, separated
½ cup unsalted butter, room temperature
1 cup light brown sugar
1 cup honey
1 tsp vanilla extract
1½ cup sour cream
Spiced Cream Cheese Frosting (recipe below)
Candied Spice Nuts (recipe below)
Preheat oven to 350°F. Line a cupcake/muffin tin with paper liners.
In a mixing bowl, whisk the flour, spice mix and baking soda; set aside.
In another bowl, whisk the egg whites to stiff (but not dry) peaks; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and honey. Add eggs yolks, one at a time, scraping down the bowl after each addition. Add vanilla. Working in thirds, alternate the dry ingredients and the sour cream, starting and ending with the dry ingredients. Stir until just combined.
Remove the bowl from the mixer and, using a large spatula, carefully fold in egg whites.
Divide batter among the muffin cups ¾ cup full. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out almost clean. Transfer to a wire rack to cool completely. Frost with Spiced Cream Cheese frosting and Candied Spice Nuts. Makes about 18 cupcakes.
Cook’s Notes:Amount of Spice Mix, or Spice Flavors can vary according to preference (but should carry thoughout).
Spiced Cream Cheese Frosting
3 – 8 oz. cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 lb. confectioners’ sugar
2 tsp. Spice mix (recipe below)
1 tsp. pure vanilla extract
To prepare the frosting, in a large bowl, cream the cream cheese and butter. Beat in the confectioners’ sugar until fluffy. Beat in the vanilla.
Cook’s Notes:Amount of Spice Mix, or Spice Flavors can vary according to preference (but should carry thoughout).
Spice Mix
¾ cup fine cane sugar
2 Tbsp. chili powder
2 Tbsp. sea salt
2 Tbsp. smoked paprika
2 Tbsp. black pepper
1 ½ Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. ground mustard
2 tsp. ground cinnamon
Stir together all spice mix ingredients until blended well. (Optional: Working in batches, place the mix in a spice grinder and pulse to a fine meal.) Store in an airtight container.
Candied Spice Nuts
¼ cup canola oil
1/3 cup honey
5 cups slivered almonds
¼ cup spice mix
Preheat oven to 350°F. Butter or spray a baking sheet.
In a bowl or measuring cup, whisk oil and honey. Place the nuts in a large mixing bowl. Add spice mix and toss well. Pour oil-honey over nuts and, with a spoon, toss to blend until thoroughly coated
Spread nuts on the prepared pan, in an even layer. Bake 15-25minutes, or until golden. Stir once or twice throughout baking time. Cool completely on a wire rack. Store in an airtight container.
Cook’s Notes: Nuts and measures can vary according to preference.
{ 3 comments… read them below or add one }
Oh yum! I love a little spice in my sweet. I think it’s a Texas thang
I need to do some major computer cleanup – after I finish with some major house cleanup.
I just love the candied spiced nuts!! Delicious!!