cardamom cupcakes

During a Corona-cleanup in my kitchen I found a jar of cardamom seeds. They belonged to a bottle of gin that got empty sooner than the jar of seeds. I didn’t like to throw them away. So I decided to use them in cardamom cupcakes.

Cardamom cupcakes

Cardamom is often referred to as the “Queen of spices”. Cardamom cupcakes are the “Queen of cupcakes”. Easy, surprising and so tasty!

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Breakfast, brunch, cake, oven dish

Cuisine American, Indian

Servings 12 cupcakes

Ingredients

  

• 300 gram whole wheat flour
• 300 gram brown sugar
• 250 gram butter
• 10 gram baking powder
• 150 ml cream
• 2 eggs
• 1,5 teaspoon cardamom
• rum essence optional, you can also use vanilla

Instructions

 

• Mix all the dry ingredients (flour, baking powder, sugar, cardamom). Then add cream, butter, eggs and rum essence. Mix everything well, manually or with the kitchen robot.
• Grease a mold for cupcakes with some butter.
• Divide the dough over the cupcake molds. (app. 3/4 because they will rise)
• Bake for 30 minutes in a preheated oven at 180°C. Check with a fork or toothpick whether they are ready. Baking time of course also depends on the size of your molds. Mine were quite large. If you use small ones baking time might be shorter.

Notes

I used cardamom seeds. The biggest work was to peel them all manually and then grind them with the mortar. It is of course much easier when you use cardamom powder directly.

As I still had some dough left, I used it for some mini cupcake forms. As I baked them along with the others, they were “well done”. In general you can adjust baking time to make them a bit more wet, or dry as you like them most. Every oven is also different, so make sure to check your cupcakes with a knitting needle or so to see whether they are ready. 

Keyword cardamom, cupcakes

About cardamom

Green cardamom grows in the South of India in the state of Kerala. It is a shrub that can grow up to 4 meters tall and belongs to the same family as ginger. The spices are the dried seed boxes of the plant.

It is not the cheapest spice in the world, and is therefore also called the “Queen of spices”. It ranks after saffron and vanilla in the price range.

There is also a black version of cardamom. This is a bit bigger and has its origins in the North-East of India, Sikkim. The greens are said to have a more subtle taste.

I find it quite difficult to describe the taste of cardamom. It certainly is not spicy. It has a mild, warm and slightly bitter taste with a sense of sweet. For that reason it is often used to spice Christmas cookies and “Glühwein”.

If you want to study cardamom more in detail, you can check wikipedia, or thespruceeats, which also has a very extensive section about cardamom.

Are you looking for more recipes with cardamom? On surprising.recipes you will find some other Indian pleasures with cardamom. Be sure to try mango lassi spiced up with cardamom and saffron on a hot summer afternoon! The gravy of Malai Kofta will be so much tastier if you spice it up with some cardamom.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.