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Nutmeg Spice Cupcakes + Match Day


  • Yield: 10 cupcakes 1x

Ingredients

Scale
  • Dry
  • 1 c. superfine sugar
  • 1 c. all-purpose unbleached flour
  • 1 tbsp. potato starch
  • 1/4 tsp. sea salt
  • 1/2 tsp. nutmeg, freshly grated
  • pinch allspice
  • 1/8 tsp. baking soda
  • Wet
  • 6 tbsp. butter, melted
  • 1/4 c. half and half
  • 1 tbsp. rum
  • 1/2 tsp. vanilla extract
  • 2 whole eggs
  • 1 egg yolk
  • Old Fashioned Buttercream
  • 1/4 c. milk
  • 1/4 c. heavy cream
  • 2 tbsp. all-purpose flour
  • 1 (1/2 c.) stick unsalted butter
  • 1/2 c. superfine sugar
  • pinch sea salt
  • 2 tsp. rum

Instructions

  1. Preheat oven to 325°. Line cupcake pan with 10 liners. Set aside.
  2. Combine dry ingredients in a large bowl. Whisk to combine.
  3. 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.
  4. Lightly whisk wet ingredients into dry ingredients until well combined.
  5. Evenly fill cupcake liners using a 2-ounce trigger release ice-cream scoop.
  6. Bake for 20-25 minutes or until tops are golden and tooth pick inserted comes out clean. Allow cupcakes to cool before frosting.
  7. Meanwhile make frosting. Combine milk, heavy cream , and flour in a small saucepan. Whisk until combined.
  8. Bring to a simmer over medium heat, whisking constantly until thickened, about 1 minute.
  9. 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.
  10. Meanwhile, cream together butter and sugar until light and fluffy, about 5 minutes. Add salt and rum. Mix.
  11. Add in flour/milk mixture and beat until combined, about 5 minutes.
  12. Ice cooled cupcakes. Garnish with freshly ground nutmeg. Serve at room temperature or store in an airtight container.

Notes

• I typically food process my sugar to achieve ”superfine” status although superfine sugar can be purchased.

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