I had massive ambitions about this bake sale – I was going to make four dozen cupcakes and four dozen cookies. Yea, I was only able to make four dozen cupcakes, despite the fact I had put out hella butter for baking. I do mean hella. Try twenty sticks. Hella butter. I ended up using twelve. Oh well…at least now I have tons of butter to melt and put on my toast. You don’t melt your butter and pour it on your toast? Oh…try it. You will never struggle with getting butter on your toast ever again. Try it. Then you can thank me.
Anyway, these cupcakes are a little different than your average cupcake because I put in orange flower water and cardamom. I first came across this recipe in a Bon Appétit magazine in 2004 when we were living in Chicago. It was a brutal winter for a California girl (it was a mild winter according to the locals…wtf?!) and I was shoveling snow off my car an hour in the morning for two months straight. Talk about workout! One day the magazine arrived and the moment I saw it, I wanted to make it. It was on the cover and was so beguiling. So enticing. I knew I had to try and make it. I’m still modifying it because the first rounds yielded a dense, dry cake. In the recipe attached, which is downloadable at the end of this post, you will see my current modifications. Should those change, a new recipe for Orange Cardamom Cupcakes will be uploaded and it will be noted in the document.
Before you download the recipe for Orange Cardamom Cupcakes, here are some shots I took of them before I put them in the fridge.
Thanks for making it this far.
Until next time,
Download —-> Orange Cardamom Cupcakes <—- Download