Cardamom is often referred to as the "Queen of spices". Cardamom cupcakes are the "Queen of cupcakes". Easy, surprising and so tasty!
- 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
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 180Â°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.
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.Â