*The Art of Cupcakes...*

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I have just recently discovered the blooming Art of Cupcakes, and I am blown away! The possibilities for deliciousness and decorative art are endless... It's amazing & fun!

Some call it "Cupcakeology"... Anyway, for those who enjoy Sweet sights and Decorative Food Arts, here are two post links from *Cupcakes take the Cake* today...

Both Are Especially Recommended!

These are almost too cute and perfect to believe someone came up with, click here:

http://cupcakestakethecake.blogspot.com/2009/01/slumber-party-cuppers.html

This post includes exquisite, decorated owl cupcakes and some amazing unique crafts:



http://cupcakestakethecake.blogspot.com/2009/01/gorgeous-eco-vegan-cupcakes-and-some.html

(You have to look at the post above to see an apple sweater - a work of art - a fitted, crocheted sweater for an apple, with a button closure - Yes for those of you who are curious or like crafts at all, it is a should-see.)

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Orange Cardamom Cupcakes with Vanilla Frosting

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In Sweden, cardamom is a favorite spice that is widely used in pastries and sweets. Here is a cupcake recipe that is delicious year-round. Top with your favorite vanilla icing.... MMMmmm... And Enjoy!

*Orange Cardamom Cupcakes
with Vanilla Frosting*

33 2 1/2-inch-wide by 1 1/2-inch-high paper cupcake molds
Nonstick vegetable oil spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk

*A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.

*Preparation*

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; and place in cupcake tins or on a cookie sheet. Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally. Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.

Frost orange cupcakes with your favorite vanilla frosting.

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