Yesterday, I shared the most amazingly creative frosting recipe: frosting made from a pumpkin pie. You could, of course, use such a unique frosting on a plain old boring vanilla cupcake, but what would be the fun in that?
It wouldn’t be fun, that’s what. You need a cupcake that perfectly complements the flavors in the frosting, and I am happy to share that I have exactly the cupcake recipe you need! Moist, sweet and spicy, the perfect companion to pumpkin pie frosting.
This recipe is based on the famous wacky cake recipe, the only difference being that the cocoa has been replaced with seasonings befitting a pumpkin pie flavor. Wacky cake is so easy and dependable in spite of its unorthodox (for a cake, anyway) ingredient list, which is what I love most about it.
Recipe: Sugar and Spice Cupcakes
Ingredients
- 1 1/2 cups white whole wheat flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp grated ginger
- 1/4 tsp cardamom
- 1/4 tsp ground cloves
- 1/3 cup olive oil (or any oil)
- 1 tsp vanilla
- 1 tsp vinegar
- 1 cup water
Instructions
- Line a cupcake tin with paper liners, or silicone cupcake cups on a cookie sheet.
- Whisk together the flour, sugar, baking soda, salt and spices in a large bowl until thoroughly blended. In a separate bowl or 2-cup measuring cup, stir together liquid ingredients. Pour liquid ingredients into dry, stirring just until moistened.
- Immediately spoon mixture into liners or cups. Bake at 350F for about 15 minutes. Cool on wire rack completely before frosting.
Wacky cake is one of the QUICKest cakes I know of, which is why I rely on it so often. Making it with these traditional autumn spice flavors means it has even more possibilities and adaptations!
It’s so EASY, too, the only trick being not to overmix it, and to pour it into the pans and bake right away. Don’t over-stir, and don’t let the batter sit around for even an extra minute. Got that?
Because it doesn’t have expensive eggs, butter or milk, the wacky cake recipe is also CHEAPer than a more traditional cake recipe, and certainly cheaper than a box mix.
It’s no HEALTHYer than any other homemade cake, but it is significantly healthier than working from a box mix, which is traditionally loaded with chemical flavorings and colors, and hydrogenated oils, among other nutritional evils. And the whole wheat flour works perfectly with these spicy flavors while creating an even healthier cake option! (And no one will know the difference; I promise!)
Linked to Tasty Tuesday Parade of Foods, Tastetastic Thursday, and:
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