Yesterday was my dear friend, Emily's, birthday! I have been thinking about what to make for her all week! I wanted to make her something a little different...
I remembered this cake recipe that I used from The Pampered Chef a few years ago for a Caramel Bourbon Spice Cake. It starts with a cake mix but I always prefer cakes made from scratch so I looked for a spice cake recipe and found an awesome one at The Hungry Mouse for a Buttermilk Spice Cake. I will print this recipe at the bottom of the page as I did make one adjustment that I'll share with you, but there's already a nice tutorial for this cake there.
Once I made the cupcakes, I went back to The Pampered Chef recipe for the filling and topping. I decided to use the filling recipe as a start for the frosting on this cupcake and the caramel topping as a drizzle. I modified the filling by adding more whipping cream and less sugar. I made the caramel topping from scratch instead of from melting store bought caramel candy.
This turned out perfectly. Most of the people who tried this, had two. It was that good. Even my husband who doesn't like spice cake wanted to eat the whole pan of these! And most importantly, Emily liked them!
Buttermilk Spice Cupcakesadapted from The Hungry Mouse
2 c cake flour, sifted
3/4 c sugar
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 tsp ground ginger
3/4 tsp salt
3/4 c brown sugar, packed
8 tbsp (1 stick) butter, softened
3/4 c buttermilk
2 eggs, room temperature
Preheat oven to 350 degrees. Line muffin pans with paper lines for 24 cupcakes.
Sift dry ingredients together into the bowl of yor mixer. Using the paddle attachment, mix it a bit to ensure that everything is combined. Add the milk and butter and mix until just incorporated. Add eggs and beat for 1-2 minutes to get a fluffy batter.
Fill cupcake liners evenly with batter. Bake for 15-20 minutes or until cake center bounces back when pressed. Cool.
Bourbon Whipped Topping
2 tbsp bourbon
1/2 tsp unflavored gelatin
2 c heavy whipping cream, chilled
1/4 c sugar
Place bourbon in small bowl. Sprinkle gelatin on top and allow to stand for 5 minutes. Microwave for 10 seconds and stir. Repeat up to 2 times until all gelatin is dissolved. Add this to the bowl of your mixer, along with whipping cream. Start mixer on low and gradually increase speed to high and allow cream to form stiff peaks. Slowly add sugar as the cream is mixing.
Spiked Caramel Sauce
1/2 c sugar
3 tbsp butter
1 tbsp bourbon
1 tbsp heavy cream
Add sugar and butter to a small pan and heat over medium-high heat, stirring constantly. This will take several minutes but it will come together and look like a nice thick golden caramel. Add cream. Continue to stir until completely incorporated and desired thickness has been reached. Remove from heat. After cooling down, add bourbon and stir into sauce.
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