Beachcomber Cupcakes

On real beaches, you never know what you are going to find. This gives you a chance to exercise your creativity when decorating them, creating a unique treasure for each "beachcomber." For less mess, consider using flat-bottomed ice cream cones instead of cupcake papers.

3 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. salt
1 c. unsalted butter
1 c. granulated sugar
1 c. firmly packed dark brown sugar
4 eggs
1 1/4 c. milk
1 tbsp. vanilla extract
White or brown cupcake papers
Buttercream frosting, 1 batch
3-4 tbsp. vanilla extract, for frosting
1 c. brown sugar, for decorating
Your choice of the following adornments: Seashell toothpicks, chocolate seahorses, pulled-sugar coral, rolled-fondant seaweed and driftwood, tiny wooden treasure chests, plastic fish, gumdrop jellyfish

Preheat oven to 325 degrees. Line cupcake pan with with the brown cupcake papers.

Sift together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt into a medium bowl.

In a large bowl, cream the butter together with the granulated sugar and brown sugar until it becomes fluffy. Add the eggs, milk and vanilla and beat well. Add the flour mixture to the egg mixture in two additions and beat until well incorporated. Spoon the batter into the cupcake papers, filling them around 3/4 full.

Bake 20-25 minutes. Let cool in the pan for ten minutes, then place cakes onto wire rack to cool completely.

Add the vanilla to the buttercream frosting, stirring well, turning it your desired shade of brown. Frost the cupcakes, then sprinkle brown sugar on top of them, creating a sandy backdrop. Try to add a different combination of to each cupcake to create a true beachcombing experience.

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