“Broken Glass” Cupcakes

ORIGINALLY POSTED OCT 5, 2011

Preheat oven to 350 degrees.  Beat 2 sticks plus 2 tablespoons unsalted butter, softened at room temperature.  Reduce speed to medium and gradually add 2 1/4 cups sugar in a steady stream.

Sift 4 1/2 cups cake flour, 2 tablespoons baking powder, 1/2 teaspoon cinnamon,

1/4 teaspoon freshly grated nutmeg, and 3/4 teaspoon salt.

Combine 1 1/2 cups whole milk and 1 tablespoon vanilla extract.

Having mixer set on the lowest speed, add flour mixture in 3 portions– alternating with milk mixture.  Begin and end with the flour.

Whisk 7 large egg whites (room temp) with a mixture on medium-high speed until stiff peaks form.  Fold in 1/3 of the egg whites into the cake batter.  Fold in remaining egg whites in 2 batches.

Line cupcake tins with liners.

Divide batter among cup liners in pan, filling halfway full.

Bake 18 to 20 minutes.

To make the caramel for “glass”– Dissolve 1 1/2 cups sugar into 3/4 cups water.  Bring to a boil, turn down to medium-high heat.  Cook until mixture turns pale gold in color, but let it cook long enough for the consistency to want to thicken somewhat.  Remove from heat, immediately scrape onto a rimmed baking sheet.  Spread quickly, tilting the sheet, before it begins drying.  Let cool to harden.

For the frosting:  Beat 1 pound cream cheese and 2 sticks softened unsalted butter.  Gradually add 6 cups confectioners’ sugar and 1/2 teaspoon pure vanilla.  Beat until creamy and spreadable.

Break up the “glass” and stick a “shard” into each cupcake.  Drizzle or pipe cherry preserves where the caramel has entered the cupcake to resemble a Halloween cupcake.