Aug 12, 2010
Pretty caramel-beige in color, perfectly shaped, moist cupcakes. Just mildly sweet, they’re an ideal foundation for sweet frosting. The cornstarch acts as cake flour would, making these very light and fluffy with a tender crumb. They are, quite simply, above criticism. Except for one thing….they are WIMPY in terms of spice! I mean, you barely notice any spice flavor at all. For the “four pinches” each of salt and nutmeg called for I used 1/4 tsp. salt, and 1/2 tsp. nutmeg. If I were to make these again I’d probably double both the cinnamon and the nutmeg and might even consider adding 1/4 tsp. each of cloves and ginger as well. Paired with "Caramel Frosting IV," also from this site, these were a beautiful cupcake. Don't be shy about making 'em - just add more spice! Update: Unfortunately I have to change my rating from four stars to three. While these were good and moist after I baked them, the next morning they were disappointingly dry. Perhaps adding a couple of tablespoons of vegetable oil would help.
—naples34102
