IngredientsFor the Cupcakes 4 1/2 c

Ingredients
For the Cupcakes

4 1/2 cups cake flour (not self-rising)
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 1/4 cups granulated sugar
7 large egg whites, room temperature

For the Caramel

1 1/2 cups granulated sugar
3/4 cup water

For the Frosting

1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
6 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup cherry preserves, strained, for garnish

Directions

Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.

Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.

In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.

Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.

Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.

Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.

Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

Cook's Notes
Frosted cupcakes can be refrigerated for up to 1 day. Top with caramel shards and cherry preserves just before serving.

Ergebnisse (Deutsch) 1:

ZutatenFür die Cupcakes 4 1/2 Tassen Kuchenmehl (nicht selbst steigend) 2 Esslöffel Backpulver 1/2 Teelöffel gemahlener Zimt 1/4 Teelöffel frisch geriebener Muskatnuss Salz 1 1/2 Tassen Vollmilch 1 Esslöffel reine Vanille-Extrakt 2-Sticks sowie 2 El Butter, Raumtemperatur 2 1/4 Tassen Kristallzucker 7 große Eiweiße, RaumtemperaturFür das Karamell 1 1/2 Tassen Kristallzucker 3/4 Tasse WasserFür die Glasur 1 Pfund Frischkäse, Raumtemperatur 2 Stöcke ungesalzene Butter, Raumtemperatur 6 Tassen Staubzucker 1/2 Teelöffel reines Vanille-Extrakt 1 Tasse Kirsche Konfitüre, angespannt, zum GarnierenRichtungen Backofen Sie auf 350 Grad. Die Cupcakes machen: Linie Cupcake Dosen mit Tassen backen. Sieben Sie Mehl, Backpulver, Zimt, Muskatnuss und 3/4 Teelöffel Salz in einer mittleren Schüssel. Kombinieren Sie Milch und Vanille in ein Messbecher. Schlagen Sie Butter mit einem Mixer auf mittlerer Geschwindigkeit, bis blass und flaumig. Reduziert die Geschwindigkeit auf Mittel, und fügen Sie allmählich Kristallzucker in einem langsamen, stetigen Strom. Schlagen Sie bis blass und flauschig, ca. 3 Minuten. Reduzieren Sie die Geschwindigkeit zu gering, und die Mehlmischung in 3 Ergänzungen, abwechselnd mit Milch-Gemisch, beginnend und endend mit Mehl hinzufügen. Verquirlen Sie in einer sauberen Schüssel Eiweiß mit einem Mixer auf mittlerer Geschwindigkeit bis steife Spitzen bilden. Falten Sie ein Drittel der weißen in den Cupcake Teig. Falten Sie in der restlichen Eiweiß in 2 stapeln. Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks. Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden. Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable. Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.Cook's NotesFrosted cupcakes can be refrigerated for up to 1 day. Top with caramel shards and cherry preserves just before serving.