Spice Cake with Salted Caramel Drizzle

January 25, 2012

I am so so excited to bring you a recipe again today from Erin of  Sunshine & Carousels
I asked her team.up with me on a little project...
since I am not so good in the kitchen/ DIY area and she is AMA.ZING....(not only does she create incredible things but her presentation is BEAUTIFUL), I have asked her to help me out in these areas! Hooray! She is truly an inspiration with all of her creativity...it makes my heart skip! 
So today she is bringing you this fabulous recipe!
Spice Cake Recipe:
1 1/2 cups cake flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 stick of butter
  • 1 cup sugar
  • 1/4 teaspoon salt
  • eggs
  • 2/3 cups buttermilk
Mix your dry ingredients together and set aside. Cream your butter, sugar and salt together until light and fluffy.  Mix in your egg. Next mix in your flour mixture and buttermilk...alternating by thirds until mixed well. 

Bake for 18-20 minutes at 350 degrees. Best served warm with caramel drizzle. 

Adapted from Paula Deans Holiday Spice Cake Recipe

Salted Caramel Sauce:
1 cup of sugar
1/4 cup of water
1/2 cup of heavy cream
3 tablespoons of butter
1 teaspoon of sea salt

In a heavy bottom pot heat sugar and water over a low heat until dissolved, try not to stir.  Heat for 5-6 minutes until your sauce is a deep amber color. Remove from heat and mix in heavy cream.  Next mix in butter and salt.  You can keep this sauce refrigerator for two weeks, heat before using.  

When used for these cupcakes drizzle right away. I recommend using a fork when consuming.  Trust me.