Vanilla Cardamom Cupcakes Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
• Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
• Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
• Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
• Decorate cupcakes with mini roses up to 4 hours before serving.
• *A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.