Cooking has always helped me overcome heartbreak. It’s a distracting activity, and I’m always too busy trying to follow the directions of the recipe to think about anything else. These cupcakes are perfect for sadness because they are miniature, so the sad recipient can pop them endlessly and easily. The spices and warmth and hint of vanilla and almond may not heal sadness, but it is comforting and will surely remind the recipient that they are loved and that they are not alone.
Below I have listed two game plans to help with your own broken heart or a fellow broken heart. Combine with the eating of the cupcakes and you should notice an increase in your healing rate. Side effects may include an uplifted spirit, anger, bitterness, or a combination of the three.
If your heart is broken:
Eat the cupcakes with a friend, because you should not be going through this alone.
Drive by the heartbreaker’s house while flipping the bird, because you deserve a Prince William.
If your friend is crying on your bed because some loser broke her heart:
Feed her the cupcakes and tell her she’s beautiful.
Throw open cans of tuna fish in the bastard’s Jeep. Preferably on a hot day.
Make sure to let the cupcakes cool completely before frosting. The frosting will slide off and melt if you’re not patient.
What makes this recipe enchanting:
A delicious mini honey spice cupcake base
An addictive almond cream cheese frosting
Great for making for a friend, also great for a party
More fun baking projects for parties:
Cake:
8 oz. applesauce
1 egg
2 tablespoons honey
¼ cup light brown sugar
¼ cup + 2 tablespoons white sugar
2 tablespoons melted unsalted butter
1 cup + 2 tablespoons all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
Special equipment required: 1 mini muffin/cupcake pan
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, using an electric hand mixer or standing mixer, add the applesauce, egg, honey, both sugars, and butter.
Using a fine-mesh sieve, add the flour, baking powder, baking soda, and cinnamon. Use a spoon to push the dry ingredients through the sieve into the wet ingredients. Remove the sieve and add the salt. Use the hand mixer to mix until combined.
Place mini cupcake liners into a mini muffin/cupcake pan and, using a medium-sized spring release cookie scoop, fill up the liners ⅔ of the way. Bake for 12-14 minutes. Let cool completely before frosting.
Frosting:
¼ teaspoon almond extract
¾ teaspoons vanilla extract
4 oz. cream cheese, softened at room temperature
¼ cup unsalted butter, softened
½ cup powdered sugar
Directions:
In a small bowl, add all of the ingredients except for the powdered sugar. Mix until smooth using an electric hand mixer. Add the powdered sugar slowly and mix in-between additions until combined. Using a spreader or a butter knife, frost the cooled cupcakes generously.
