The princess spent some time working in the USA a few years ago and discovered something called spice cake. She’s been obsessed ever since. I can’t say I mind this development at all. Spice cake is awesome. It makes the house smell like Christmas. And who better to provide a recipe than the queen of all things American, Martha Stewart. No matter what you think about this women, you have to agree that she is a genius. She’s made a multi-million dollar empire out of crafts and cake. There are no words.
The cream cheese icing is my addition, to soften the craving that took place a few days ago. Feel free to make a citrus glaze instead.
Adapted from Martha Stewart’s Cupcakes
1 cup dark brown sugar
1/2 cup light brown sugar
4 cups cake flour
4 teaspoons baking powder
pinch of salt
2 teaspoons ground cinnamon
1 teaspoon mixed spice
1 teaspoon freshly grated nutmeg
pinch of ground cloves
1 cup milk
1/2 cup buttermilk
Preheat the oven to 180C and line 2 cupcake trays. This recipe makes 24.
Cream the butter and sugar until fluffy then add in the eggs. Sift together all the dry ingredients. Add the dry ingredients in two batches, alternating with the milks. The mixture is fairly stiff.
Spoon into cupcake cases and bake for 18-20 minutes, until a skewer inserted comes out clean. Allow to cool in the tins before transferring to racks to cool completely.
Cream Cheese Icing
250g icing sugar
900g cream cheese
splash of vanilla
Cream the butter and sugar together until white and fluffy. Add in the cream cheese and beat for about 5 minutes. Until the mixture is soft and spreadable and has turned white. Use to ice the cupcakes. Ices 24 cupcakes very generously. If you prefer less icing, make half to three quarters this amount.