This recipe originally started as a cake, and I made it as such - there is a photo below but its not very pretty as I was rushed. However my younger sister made a request to have these as cupcakes when she finished her exams so I converted the recipe into cupcakes. You can make either the cake or cupcake version with this same recipe. It will make a two-tiered cake or 18 cupcakes. Just remember to increase the cooking time for a further 15-20 minutes if making the cake version.
Nutmeg Spice Cupcakes with Rum Spiked Buttercream
Adapted from: Flour by Joanne Chang
Ingredients - Nutmeg Spice Cupcakes:
56g Unsalted Butter - at room temperature
1/4 cup Canola or Vegetable Oil
300g Caster Sugar
1 tsp Vanilla Extract
3 Eggs
280g Plain Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Nutmeg - freshly grated
1/4 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/2 tsp Salt
1 cup Buttermilk - at room temperature
Ingredients - Rum Spiked Buttercream:
300g Caster Sugar
6 Egg Whites
336g Unsalted Butter - at room temperature
1 tsp Vanilla Extract
1/4 tsp Salt
1-2 tbs Dark Rum
Method:
1. Preheat the oven to 180 degrees celsius. Line 2 cupcake pans with papers or grease and line 2x 9inch round cake pans.
2. Combine the flour, baking powder, baking soda, nutmeg, cinnamon, ginger, cloves and salt.
3. Using a stand mixer with the paddle attachment, beat together the butter and oil on medium until well combined (about 2 minutes). Slowly add the sugar and vanilla and beat until the mixture is light and fluffy (about 4 minutes). Scrape down the bowl and then add the eggs one at a time, beating until combined.
4. Turn the mixture to low and add one third of the flour mixture until barely combined. Add one half of the buttermilk until almost combined. Stop the mixture and scrape down the bowl. Add another third of the flour mixture, then the remainder of the buttermilk, again only until the ingredients are barely incorporated. Scrape down the bowl and then add the remaining third of the flour mixture. Divide either among the cupcake papers or the two cake pans.
5. Bake for 20-25 minutes for the cupcakes or 30-40 minutes for the cakes. Allow to cool for 10 minutes in the pans then turn out to a cooling rack.
6. Whilst the cake is cooling, start the buttercream. In a heatproof bowl whisk together the sugar and egg whites to form a thick slurry. Place the bowl over a saucepan of simmering water, make sure the bowl does not touch the water. Whisk occasionally until the egg whites are hot too touch and the mixture has thinned out, about 6-8 minutes.
7. Remove from heat and pour mixture into the bowl of the stand mixer. Whip on a medium-high speed for about 6-8 minutes or until the mixture becomes a light, white meringue and is cool to the touch.
8. Cut the butter into 1cm chunks and slowly add to the meringue, one piece at a time until fully incorporated. The mixture may look curdled at first but continue to whip. Increase the mixer to a medium speed and whip for a further 2-3 minutes. Add the vanilla, salt and 1 tbs of the rum and whip for another 1-2 minutes. Taste the buttercream and add more rum if you wish.
9a. For the Cupcakes: Using a 1/4 inch star tip decorate the cupcakes in a swirl pattern. Finish by using some gold sanding sugar to dust over the top.
9b. For the Cakes: Trim the cake tops so you have a flat surface to work on, I don't usually find this to be an issue but if your cake has a domed top use a serrated knife to remove the risen section. Position one of the cake layers on a cake board, then using about 2 cups of the buttercream smooth it into a layer, ensuring you spread it to the edges. Carefully place the second layer of cake on top and add about 1 cup of the buttercream, smooth over the top and around the sides to create a crumb coat. Spread the remaining buttercream over the cake and decorate with some nutmeg, cake crumbs, sanding sugar etc.
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