Serves: 12 Cooking Time: 20-25 minutes
Ingredients CUPCAKES: 4 tablespoons unsalted butter, room temperature 3/4 cup white granulated sugar 1/8 teaspoon ground nutmeg 1-1/2 teaspoons baking powder pinch of salt 1/2 cup milk (I used whole milk) 1 egg, room temperature 1-1/2 tablespoons vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits) FROSTING: 3/4 cup unsalted butter, room temperature 1-1/2 cups powdered sugar 1-1/2 tablespoons milk (I used whole milk) 1/2 tablespoon vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits)
Preheat over to 325-degrees. Line a cupcake tin with 12 cupcake liners and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugar and beat on medium-high speed until fluffy and creamy. Scrape down the sides of the bowl and change the mixer speed to low. Add the nutmeg, flour, salt and baking powder to the mixer and mix until the ingredients resemble sand. With the mixer on low, slowly add 1/4 cup of the milk to the mixer. Mix until ingredients are incorporated.
In a small bowl, whisk the egg together with the remaining 1/4 cup of milk and the vanilla extract. Slowly add the egg-milk mixture into the batter and mix until combined. Mix on medium speed for an additional 30-seconds.
Spoon batter into prepared cupcake tin, filling the cupcake liners only half way full of batter. The cupcakes rise significantly in the oven when they bake.
Bake cupcakes in 325-degree oven for 20-25 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
On photo: WL-992613/A DISH 5” | 13 CM