Whole Wheat Cupcakes

Spiced cupcakes that travel well for picnics and school lunch snacks.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.

SERVINGS
Makes 12 cupcakes

INGREDIENTS
3/4 cup whole wheat pastry flour
1/2 cup unbleached white flour
2 teaspoons baking powder
1/8 teaspoon mace
1/4 teaspoon salt
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter
1 cup sugar
2 eggs
1/2 cup plus 1 tablespoon milk

PREPARATION
1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350 degrees F. Grease a muffin tin or line with paper muffin tin liners.

2. Whisk together the flours, baking powder, and spices.

3. Cream the butter with the sugar until light, about 4 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Beat in the flour mixture until just combined, then the milk.

4. Spoon the batter into the prepared tin and bake for 15 minutes, or until a tester comes out clean. Remove from the pan and cool on a wire rack.

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