Spelt and Emmer Cupcakes
These delicate cupcakes have a nice sweetness and a subtle nutty flavor that pairs perfectly with cream cheese frosting. To make the frosting, in the bowl of an electric mixer fitted with the flat beater, combine 1 cup softened cream cheese, 16 Tbs. (2 sticks) softened unsalted butter and 1 cup confectioners’ sugar and beat on medium speed until soft and creamy.
- 1 1/4 cups finely ground spelt and emmer blend
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 10 Tbs. (1 1/4 sticks) unsalted butter
- 2 cups confectioners’ sugar
- 1 tsp. vanilla extract
- 3 eggs
- 1 cup milk
Have all the ingredients at room temperature.
Preheat an oven to 375ºF. Line a 12-well muffin pan with paper liners.
In a bowl, stir together the spelt and emmer blend, flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, confectioners’ sugar and vanilla on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, then increase the speed to high and beat for 3 minutes more, stopping the mixer to scrape down the sides of the bowl as needed.
Reduce the speed to low, add half of the spelt and emmer mixture and beat for 15 seconds. Add half of the milk and beat until combined, 15 to 30 seconds. Repeat with the remaining spelt and emmer mixture and milk, scraping the bottom and sides of the bowl as needed until incorporated.
Spoon about 1/4 cup of the batter into each prepared muffin well. Bake until the cupcakes are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then transfer the cupcakes to the rack and let cool completely. Clean the muffin pan, line with 4 paper liners and repeat to bake the remaining batter. Makes 16 cupcakes.
Recipe Courtesy of Dan Barber, Blue Hill.