I have my baking class on Tuesday nights. I love this class. I always learn something. Even if it’s just a another flavor combination or a different way of dressing up a product. One of the best things about this class is that despite our fancy book with it’s technical explanations and measurements in weight (not volume) we still use good, old-fashioned, tried-and-true recipes that any home cook could whip up (if they really wanted to).
Last night our group made some very nice sugar cookies. Sugar cookies are generally pretty easy to make and these were no exception. We used a shamrock cookie cutter and sprinkled them with green sugar. They turned out really well. Nice and tender.
We also made Farmhouse Fairy Cakes, which we renamed Shamrock Fairy Cakes after the shamrock sprinkles we put on top. To tell you the truth, I was a bit unsure of this recipe. It seemed so simple with just a hint of spice, that I couldn’t imagine that they’d be any good. Turns out, they were really quit good. They were small, like a muffin (we used a mini-bundt-type pan) but not quite as moist and a bit more dense. The combination of cinnamon, a touch of ginger, and a touch of cardamom was the perfect combination. It wasn’t too spicey and was just the right amount of sweet. These aren’t something I would have gravitated toward on my own. No chocolate. But that’s just more of the beauty of taking this class. I’m trying new things — and actually liking them. Who knows…maybe one day I’ll even consider fruit to be dessert. Okay…maybe not.
Spiced Farmhouse Fairy Cakes
1 1/2 cups sugar
1 cup butter (2 sticks)
2 teaspoons cinnamon
1/8 teaspoon ginger
1/8 teaspoon cardamom
3 cups all-purpose flour
3 teaspoons baking powder
Preheat oven to 350 degrees. Line muffin tins with cupcake liners. The original recipe says it makes 18 muffins using a heaping tablespoon, but we got about 24 from double the ingredients using a medium-sized ice cream scoop. The ingredients above have been doubled from the original recipe.
Cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time using an electric mixer. Add the spices to the mixture and mix well. Stir in the flour until just blended.
Fill each cupcake liner about 2/3 full. Level.
Bake at 350 degrees until the tops spring back when lightly pressed. The original recipes says the smaller muffins will take about 15-20 minutes. I’d check the larger ones after 15 or so to be safe.
The original recipe calls for mixing powdered sugar and cardamom and dusting the tops. We added the cardamom to the batter and used a simple glaze of powdered sugar, cream, and a touch of vanilla. We drizzled the glaze over the top and then sprinkled with the shamrocks. Very cute! And yummy, too!