Cinnamon Cardamom Cupcakes with Pineapple Curd and Cinnamon Cream Cheese Frosting

I have recently discovered that the base recipe I used for this cake is so very versatile! Want coconut cake, use coconut milk instead of cream and coconut extract instead of vanilla. Want strawberry cake, use 1/2 cup pureed strawberries for part of the cream. It's lovely. I'm constantly thinking of how else I can play with this recipe to come up with something new. 

This version was created specifically to accentuate the Pineapple Curd I've been raving about lately. Have you ever tried it? No? Well, you should. It is rich and decadent and flavorful and... amazing. My mouth waters just thinking about it. I searched the wonderful web to determine flavors that work well with pineapple, and when I saw cinnamon and cardamom in one list, I remembered my Cardamom Cinnamon Cookies and thought this would be a delicious combination. I was right! It's not an overly sweet cake by itself, but paired with the curd and a lucious cinnamon cream cheese frosting, these become decadent. 

2 1/4 cups cake flour
1 cup heavy cream, at room temperature 

6 large egg whites (3/4 cup), at room temperature
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp table salt 

4 tsp cinnamon

2 tsp cardamom
12 Tbsps unsalted butter (1 1/2 sticks), softened but still cool 

Pineapple Curd (cooled and set)

Preheat oven to 350 degrees. In a large bowl or stand mixer combine the dry ingredients: cake flour, sugar, baking powder, salt, cinnamon and cardamom.

On low speed, mix the dry ingredients until they are fully incorporated.

While that is incorporating, prepare the wet ingredients. I use a 2-cup measuring cup, but use what you feel comfortable with. Measure out the cream then using a fork mix in the egg whites. Add the vanilla and stir once more.

Add the butter to the dry ingredients in small pats.

Using the paddle attachment on low speed, combine until the mixture resembles small moist crumbs with no powdery streaks remaining.

Slowly drizzle in all but 1/2 cup of milk/egg mixture to crumbs with the mixer on low speed. Once added, raise speed to and medium (or high speed if using handheld mixer) for 1 1/2 minutes.

Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 

Portion cupcakes into muffin tins using an ice cream scoop. Bake 12-18 minutes until set (a toothpick inserted comes out clean).

Remove cupcakes from the oven and allow to cool for 5 minutes. Turn out of the pan, and allow to finish cooling. Once cooled, use a cupcake corer to create a well for the pineapple curd. Using a regular-sized teaspoon, spoon the curd into the cupcakes using the back of the spoon to smooth the top.

8 oz cream cheese, softened

8 oz unsalted butter, softened (2 sticks or 1 cup)

4 cups powdered sugar

1-2 tsp vanilla

1/2-1 tsp cinnamon (to taste)

A couple tablespoons of heavy cream to thin frosting if needed

Once you've finished filling the cupcakes with curd, prepare the frosting. Use the paddle attachment to cream the butter and cream cheese together. Add powdered sugar until combined. Add vanilla and cinnamon. If you need a little cream to thin it, add it at this point, but go slowly - you don't want to make it runny.

Frost the cupcakes, and enjoy!!!

Cardamom Cinnamon Cookies

Cinnamon is a staple in every kitchen because it is delicious and just adds that special umph to so many baked goods. Cardamom on the other hand, may not be a spice you keep in your pantry, but you know what... you should! It is amazing, and these cookies will knock your socks off. I've gotten so many compliments on these Cardamom Cinnamon Cookies. I found the recipe on Pinterest as Cardamom Cookies, but as will most recipes I find, I fiddled with it. And it is good. But more than being good, they are also really easy to make.

1/2 cup melted butter or margarine

1 cup sugar
1 1/2 cups all purpose flour
2 tsp cardamom
1 1/2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 egg

Morena sugar or regular sugar for rolling cookies

Preheat oven to 350 degrees. Melt the butter for 25-30 seconds.

Add the remaining ingredients (I add the egg last since the butter is usually still a little warm).

Mix everything until combined.

Use a 1-inch cookie scoop to portion cookies. Roll in sugar.

Then place cookies onto a piece of parchment paper on your cookie tray. Use a glass to flatten cookies. After pressing the first cookie, dip the glass in your rolling sugar. This will keep the glass from sticking to subsequent cookies. The thinner they are flattened, the crispier the cookie will be.

Bake cookies 10-12 minutes or until cookies are just beginning to turn golden. This is the perfect spot to pull them. This is a crispy cookie, but if you cook them toward the high end of the range, the cookies will be crispier. Let them rest for 5 minutes or so. This will let the cookies finish setting and firm up.

Cranberry Relish

With my cranberry phase in full swing last month, I decided to offer to make the cranberry relish for Thanksgiving. I found several recipes, and decided to try this one I found for Cranberry Sauce on Pinterest with only a few minor tweaks. Even though I don't care for sweet meats or vegetables, which means there's no way in the world I'll put cranberry relish on my turkey, this sauce did taste quite delicious all on its own. The spices were very subtle, and the apple gave a nice contrast to the tangy cranberries.

2 12-ounce bags fresh cranberries
Zest and juice from two navel oranges
1 tart apple, peeled, cored and shredded
2-3 cinnamon sticks
1 1/2 cups sugar
1/4 tsp dry ginger
1/8 tsp ground cloves
1/4 tsp dry cardamom
1/4 cup pomegranate seeds



In a medium sauce pan, bring all ingredients to a boil.



Reduce to a simmer and cook uncovered, for 10-15 minutes or until thick. Stir often.

Remove the cinnamon sticks from the mixture. Stir in pomegranate. Pour into a serving dish and refrigerate to chill, at least 4-6 hours.