SPICED CAKELETS
simple, fluffy spiced cakelets covered in a cinnamon vanilla glaze.
SKILL LEVEL: BEGINNER | QUANTITY: 6 cakelets
LISTS
GROCERY LIST:
½ stick & 1 tablespoon | Unsalted Butter
1 large | Egg
½ cup | Whole Milk
4-6 teaspoons | Heavy Whipping Cream
½ cup | Granulated Sugar
½ cup | Confectioners’ Sugar
¾ cup | All-purpose Flour
½ teaspoon | Kosher Salt
½ teaspoon | Baking Powder
¾ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Ginger
⅛ teaspoon | Ground Nutmeg
⅛ teaspoon | Ground Cloves
¾ teaspoon | Vanilla Extract
KITCHENWARE:
6-count Cakelet Mold or 12-cup Muffin Pan
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Whisk, Sieve (fine mesh strainer) & Rubber Spatula
Paper Muffin Cups (optional for muffin pans)
PREP
Helpful tips!
Let butter and egg come to room temperature by leaving out for about 1 hour*.
Let milk come to room temperature by leaving out for about 30 minutes*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier cakelets. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt or sugar. Both are usually not fine enough to get through the sieve.
Double, triple or quadruple the recipe for more cakelets and glaze.
*Dependent on the temperature of your home
BAKE
CAKELETS:
¾ cup | All-purpose Flour
½ teaspoon | Baking Powder
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Ginger
⅛ teaspoon | Ground Nutmeg
⅛ teaspoon | Ground Cloves
½ teaspoon | Kosher Salt
½ stick | Unsalted Butter (room temperature)
½ cup | Granulated Sugar
½ teaspoon | Vanilla Extract
1 large | Egg (room temperature)
½ cup | Whole Milk (room temperature)
GLAZE:
½ cup | Confectioners’ Sugar
¼ teaspoon | Ground Cinnamon
¼ teaspoon | Vanilla Extract
4-6 teaspoons | Heavy Whipping Cream
1 tablespoon | Unsalted Butter (melted)
Prep cakelet mold or muffin pan with oil or liners.
Preheat oven to 350° F and place rack in the center of the oven.
Sift flour, baking powder, cinnamon, ginger, nutmeg and cloves in a medium mixing bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter, sugar and vanilla until very fluffy, about 4 minutes on medium-high speed. Add egg, beating until well blended. Add ½ of dry ingredients and mix on low speed until just combined. Add milk and mix on low speed until just combined. Add remaining ½ of dry ingredients and mix on low speed until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Evenly distribute batter between 6 prepared molds or muffin cups filling about ¾ of the way full. Bake for 20-25 minutes, until a toothpick comes out clean and the topping is lightly golden brown. Allow cakelets to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot cakelets in the mold or muffin pan too long will trap moisture and could result in a soggy cakelet. Let cool at room temperature or place in fridge.
Meanwhile, make glaze. Whisk confectioners’s sugar, cinnamon, vanilla, heavy whipping cream and butter until combined and there are no visible lumps.
Dunk cakelets in glaze or use a spoon to drizzle over cakelets.
Store leftovers in airtight container at room temperature.
