-
Serves
2
Author Notes
This recipe makes 4 cupcakes, perfect for dessert for two! The plum-cardamom jam is great on toast with almond butter. —DessertForTwo
Ingredients
- For the cupcakes:
7 tablespoons
flour
1/2 teaspoon
baking powder
1/8 teaspoon
ground cinnamon
1/4 teaspoon
ground ginger-
pinch of salt
4 tablespoons
unsalted butter, softened
1/4 cup
light brown sugar
2 tablespoons
unsweetened applesauce
1/4 teaspoon
vanilla extract
2 tablespoons
milk
- For the plum-cardamom glaze:
1
small plum (4-5 ounces)
1/4 cup
sugar
1
green cardamom pod, lightly crushed
1/2 teaspoon
fresh lime juice
2 tablespoons
(or 3) unsalted butter
2 tablespoons
(or 3) powdered sugar
Directions
- Begin by preheating the oven to 400°. Place 4 paper liners on the outside edge of a cupcake tin.
- In a small bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. Set aside.
- In a medium bowl, cream the butter and brown sugar together with a mixer. Add the applesauce and vanilla and beat until well-incorporated.
- Add half of the flour mixture to the butter mixture and beat lightly. Add 1 tablespoon of milk, followed by the remaining half of the flour mixture; finish with the milk. Don’t over-beat this mixture. Divide the mixture between the cupcake papers and bake for 16-18 minutes, or until a toothpick inserted comes out clean. Set aside while making the glaze.
- Now, make the glaze. Peel, pit and dice the plum. Add the plum to a small saucepan along with the sugar, lime juice and cardamom pod. Bring this mixture to a low boil and cook until the plum pieces fall apart and are easily smashed with a fork (10-15 minutes). Fish out the cardamom pod, and pass the mixture through a fine sieve to ensure no seeds remain. Let this mixture cool to room temperature.
- Brush about 1 teaspoon of the plum cardamom jam on each cupcake before proceeding. Next, cream together the butter and powdered sugar (starting with the smaller amount of each) in a small bowl. Add the rest of the plum jam to this mixture and beat very well. Taste and add additional butter and powdered sugar to taste. The sweetness and intensity of plums vary greatly, so I’ve left some flexibility to suit your own tastes. When ready to serve, dunk the cupcakes in the glaze.
Serves 2 Author Notes This recipe makes 4 cupcakes, perfect for dessert for two! The plum-cardamom jam is great on toast with almond butter. —DessertForTwo Ingredients For the cupcakes: 7 tablespoons flour 1/2 teaspoon baking powder 1/8 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of salt 4 tablespoons unsalted butter, softened 1/4 cup light brown sugar 2 tablespoons unsweetened applesauce 1/4 teaspoon vanilla extract 2 tablespoons milk For the plum-cardamom glaze: 1 small plum (4-5 ounces) 1/4 cup sugar 1 green cardamom pod, lightly crushed 1/2 teaspoon fresh lime juice 2 tablespoons (or 3) unsalted butter 2 tablespoons (or 3) powdered sugar Directions Begin by preheating the oven to 400°. Place 4 paper liners on the outside edge of a cupcake tin. In a small bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. Set aside. In a medium bowl, cream the butter and brown sugar together with a mixer. Add the applesauce and vanilla and beat until well-incorporated. Add half of the flour mixture to the butter mixture and beat lightly. Add 1 tablespoon of milk, followed by the remaining half of the flour mixture; finish with the milk. Don’t over-beat this mixture. Divide the mixture between the cupcake papers and bake for 16-18 minutes, or until a toothpick inserted comes out clean. Set aside while making the glaze. Now, make the glaze. Peel, pit and dice the plum. Add the plum to a small saucepan along with the sugar, lime juice and cardamom pod. Bring this mixture to a low boil and cook until the plum pieces fall apart and are easily smashed with a fork (10-15 minutes). Fish out the cardamom pod, and pass the mixture through a fine sieve to ensure no seeds remain. Let this mixture cool to room temperature. Brush about 1 teaspoon of the plum cardamom jam on each cupcake before proceeding. Next, cream together the butter and powdered sugar (starting with the smaller amount of each) in a small bowl. Add the rest of the plum jam to this mixture and beat very well. Taste and add additional butter and powdered sugar to taste. The sweetness and intensity of plums vary greatly, so I’ve left some flexibility to suit your own tastes. When ready to serve, dunk the cupcakes in the glaze.
Spice Cupcakes with Plum-Cardamom Glaze
