VANILLA CARDAMOM CUPCAKES

VANILLA CARDAMOM CUPCAKES image

Categories Apple

Yield 24

Number Of Ingredients 14

1 c. butter, at room temperature
1 1/3 c. sugar
6 large eggs
3 tsp. vanilla extract
3 c. all-purpose flour
3 tsp. baking powder
1 to 1 ½ tsp. ground cardamom (start with 10 to 12 green pods, toast and grind it yourself for best flavor)
½ tsp. salt
1 c. milk
For the frosting:
4-5 c. powdered sugar
1 c. unsalted butter, at room temperature
6 tsp. Grand Marnier, triple sec or other orange liquer
4 tblsp. freshly squeezed orange juice

Steps:

Preheat oven to 350 degrees. Line 2 12-cup muffin pan with paper liners. Cream the butter and sugar with an electric mixer on medium speed. Add the eggs one at a time, beating after each addition. Add the vanilla along with the last egg. In a separate bowl, whisk together the flour, baking powder, cardamom and salt. Add half the flour mixture to the butter and mix on medium speed. Add the remaining flour and the milk, beat at medium speed, then increase to medium-high and beat until incorporated. Pour the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for a few minutes in the pan, then remove the cakes and cool completely on a wire rack. for the frosting: Cream the butter in a large bowl with an electric mixer at medium speed. Gradually add 2 cups powdered sugar, and beat until combined. Add the liqueur and orange juice and beat on medium high until incorporated. If frosting is too "loose" and liquidy, add additional powdered sugar ¼ cup at a time until you get a smooth, spreadable texture. If icing is too thick, add more orange juice or milk. Frost the cooled cupcakes and top with candied orange zest if desired.