Ingredients

1 1/2C           Flour 

1t                  Baking powder

l/2t                 Salt

lT                  Cinnamon

lt                    Ground ginger

l /2t                Ground nutmeg

1C                 Sugar

l /4C              Packed brown sugar

3/4C              Butter, melted and slightly cooled

2                   Eggs (room temperature)

1t                  Vanilla

l/2C               Milk

Directions

Preheat oven to 350°F.

Prepare pan with baking spray containing flour or butter and flour.

In a medium bowl, combine flour, baking powder, salt, and spices.

Using a standing mixer, cream sugar and butter in a separate bowl until light and fluffy.

Add eggs one at a time,

Add vanilla.

Mix until blended.

    Add 1/2 of the flour mixture

      Add 1/2 of the milk

       Add the remaining flour and milk

       Pour evenly into the prepared pan, filling each cavity 3/4 full

      Gently tap the pan to remove any bubbles

     Recipe makes 18 acorns and 6 cupcakes     

For 6 cupcakes

Bake 20 to 30 minutes or until a toothpick comes out clean

    Cool for 10 minutes in the pan before inverting onto a cooling rack

    For 18 acorns

    Bake 9 to 11 minutes

     Cool 5 minutes before inverting onto cooling rack