Match Day—done! Hallelujah and thank you for all the crossed fingers, prayers, and happy thoughts! Last Thursday night felt like Christmas Eve as a 5 year old. I was up every hour hoping Santa had already come. The fateful email finally came in a little after 7:30 am, only moments to spare before having a heart attack.
I promised you answers in the form of a sweet treat. Here she is. Nutmeg Spice Cupcake. Can you figure out where we’re going? If you’ve read this blog long enough, you know I love Warren Brown and his cake recipes. So when it came time to announce the Match Day results, I flipped open Warren’s book—United Cakes of America. Page 38. Connecticut. The nutmeg state.
Still in total and utter shock. We’re moving to New Haven, CT. My dream of Denver mountains off in the horizon will have to wait at least two more years. But it gets even crazier. My husband matched at Yale Child Study Center. Yale?! It’s out of our league no doubt. But I couldn’t be more proud of my boy!
It’s funny how it all worked out. He added Yale to his list at the last minute after feeling like the program was a good fit to his experience. Asked me what I thought, and I said—Go for it! I’m a dreamer. I think we may have given a couple people a good laugh. Next thing you know, he gets an interview. And now we’re moving there. All I have to say is—dream! And don’t stop dreaming. It’s easy to sell yourself short. But it’s much harder to dream.
In a few short months we’ll be headed out east. I guess this means I need to rewrite my about me. First things first (Ha!). And start looking for a new job. For now, I wont even begin to think about saying goodbye to Chicago. There’s more days ahead for that. It’s time to celebrate. Cheers to new adventures and putting forth the effort to dream.
- 1 c. superfine sugar
- 1 c. all-purpose unbleached flour
- 1 tbsp. potato starch
- ¼ tsp. sea salt
- ½ tsp. nutmeg, freshly grated
- pinch allspice
- ⅛ tsp. baking soda
- 6 tbsp. butter, melted
- ¼ c. half and half
- 1 tbsp. rum
- ½ tsp. vanilla extract
- 2 whole eggs
- 1 egg yolk
- Old Fashioned Buttercream
- ¼ c. milk
- ¼ c. heavy cream
- 2 tbsp. all-purpose flour
- 1 (1/2 c.) stick unsalted butter
- ½ c. superfine sugar
- pinch sea salt
- 2 tsp. rum
- Preheat oven to 325°. Line cupcake pan with 10 liners. Set aside.
- Combine dry ingredients in a large bowl. Whisk to combine.
- Combine wet ingredients in a container with a tight fitting lid and shake will to combine. Make sure all ingredients are room temperature or separation will occur.
- Lightly whisk wet ingredients into dry ingredients until well combined.
- Evenly fill cupcake liners using a 2-ounce trigger release ice-cream scoop.
- Bake for 20-25 minutes or until tops are golden and tooth pick inserted comes out clean. Allow cupcakes to cool before frosting.
- Meanwhile make frosting. Combine milk, heavy cream , and flour in a small saucepan. Whisk until combined.
- Bring to a simmer over medium heat, whisking constantly until thickened, about 1 minute.
- Pour mixture into a bowl and place pastic wrap against the surface to prevent a skin from forming. Allow to cool until room temperature. Mixture will appear pudding-like in texture.
- Meanwhile, cream together butter and sugar until light and fluffy, about 5 minutes. Add salt and rum. Mix.
- Add in flour/milk mixture and beat until combined, about 5 minutes.
- Ice cooled cupcakes. Garnish with freshly ground nutmeg. Serve at room temperature or store in an airtight container.
Recipe slightly adapted from United Cakes of America by Warren Brown.