I haven’t actually made these cupcakes in quite some time, because they tend to be a little messy, a little sweet. So yum, for sure, but in the past couple of years, we’ve had to watch our sugar intake.
They are a supremely indulgent treat, however, and I’m hoping to make them again next month for my birthday.
The original recipe can be found here, and I’ve played around with it a little.
Spiced Sugar Topping:
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg (if desired)
- 1/2 cup unsalted butter, at room temperature
- 3/4 cups sugar
- 1/2 cup carnation milk
- 2 teaspoons custard powder
- 1/2 tablespoon vanilla extract
- 7/8 cup milk
- Preheat oven to 350 degrees Farenheit or 150 degrees Celcius.
- Line your cupcake pans (standard or mini size) with paper liners and set aside.
- Mix and prepare your Spiced Sugar Topping in a bowl and set aside.
- In a medium bowl, combine the flour, baking powder, salt and 1 tablespoon of cinnamon.
- In a large bowl, use an electric mixer at medium speed to beat together the butter and sugar until light and fluffy.
- Add in the carnation milk and custard powder slowly, scraping the sides of the bowl as needed, before mixing in the vanilla.
- Reduce the mixer speed to low and slowly add in the flour mixture in three batches, alternating with two additions of milk, beating until combined after each addition.
- Evenly spoon the batter into the prepared cupcake pans, filling until three quarters full. (I’d recommend using either a scooper, if you have one, or pouring your batter into a small jug to evenly pour out.)
- Sprinkle each cupcake with a dusting of the Topping.
- Bake until a toothpick inserted into the center comes out clean. For standard size cupcakes, this is approximately 18-20 minutes, and for mini cupcakes, 12-14 minutes.
- When done, allow cupcakes to rest on wire racks until cool before serving.
These cupcakes are a little bit addictive, and if you’re not too fond of sweet things, I’d recommend having them with a mug of tea or milk!