Cardamom and Orange Cupcakes

24 May

Background: Sleeping for eighteen hours straight, I found myself pleasantly awoken by three screaming little girls. Why these children insisted upon hanging around me I don’t know, but I was throwing Play doh, playing dress-up, playing with make up and coloring for a few hours straight. I felt like quite the mother, literally carrying a girl on each hip. Cleaning up after these adorable monsters, I never felt so domestic in my life. So, naturally, I decided to bake.

Baking Disasters: Some people fantasize about money, mansions, yachts or luxury cars. Some people fantasize about their perfect significant others or sexual encounters. I fantasize about baking. The particular fantasy I’m going to divulge today involves coarsely granulated sugar (some candles and petroleum jelly…). Have you ever had that perfect muffin with the wonderful bits of crunchy sugar creating the perfect first bite? If you haven’t, I suggest you hurry on over to Dunkin’ Donuts and get yourself a Chocolate Chip Muffin. The muffin part is mediocre, but the delicious crunchy top is divine. But I digress. I finally bought myself some of this marvelous sugar so that I could bake perfect muffins–a baking fantasy of mine. I was so excited about this sugar that I added it to the top of a few of my cupcakes before baking. Sugar overload.

The Ingredients:

For the cupcakes:

2 sticks of butter

1 cup of sugar

4 eggs

2 cups of flour

1 1/2 tsp of baking powder

1 tsp salt

1/2 tsp cardamom

The zest of 1/4 an orange

For the frosting:

1 stick of butter, softened

2 cups of powdered sugar

1/2 tsp vanilla

3 tbsp sour cream

1/8 tsp lemon juice

1/2 tsp ginger

The zest of 1/4 an orange

Preheat the oven to 350. Line two muffin tins with baking cups. Throw all of the cupcake ingredients into a bowl and blend it together until smooth. Fill baking cups 2/3 full and bake for 15-20 minutes.

To make the frosting, beat the butter with the sour cream, lemon juice, ginger and vanilla. Slowly blend in the powdered sugar (you may need more) until it reaches the desired consistency. Mix in the orange zest and frost on top of cooled cupcakes.


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