Cupcake 63 - Wattleseed

Wattle what? A spice out of Australia, pay attention an you'll get a little hazelnut, a little coffee and a little chocolate. Worth the scavenger hunt to find.

Heavily adapted from http://vanillagarlic.blogspot.com/2008/08/wattleseed-cupcakes.html thank you Garrett.

Wattleseed Cupcakes

Makes 24

1 c of unsalted butter, room temperature
1 1/3 c of sugar
6 eggs, room temperature
1 t vanilla
3 c AP flour
3 t of baking powder
1/4 t salt
2 t ground wattleseed
1/2 c of milk

Preheat the oven to 350. Combine flour, salt, baking powder, wattelseed in medium bowl and set aside. In bowl of standing mixer, cream butter and sugar on high until light and fluffy. Add eggs, one at a time, beating well. Add vanilla, beating well again. Add flour in three increments alternating with milk, mixing well between each addition. Fill cupcake wells 3/4 full. Bake 18-20 minutes. Cool on wire rack.

Wattleseed Frosting

4 c powdered sugar
1 c of unsalted butter, softened
1 t vanilla
pinch of salt
1 t ground wattleseed
2 T milk

In bowl of standing mixer cream butter until light and fluffy, add wattelseed and vanilla, mix well. Add sugar in three increments and whip on high 3-4 minutes. Add milk until you get desired consistency.