thank God it's monday...

yeah, i just thought of the nofx song. ohgeez.
but seriously.
monday is the end of the weekend. which is a welcome reprieve from solid solitude. this weekend was abnormally busy, but i'm still more than embracing the weekdays. to boot, i heart mondays because they're my fg day. fg = friendly grounds = my local coffee shop. my friend (i can call her that, now, since we're facebook official and all) katie works monday nights, but it's also ceramics and euchre night. i get to sit on the comfy leather loveseat with my laptop and watch the goings-on, talk to katie if it's a slow night, and be away from home. lovely.
since i haven't posted a recipe in a good while, i thought i'd give one. i failed to take pictures, which is devastatingly slacker-ish of me, but i do hope that you try this recipe. now. because it is my new favorite cupcake recipe. aside from the carbomb cupcakes (also from smitten kitchen).

spiced honey cake & cupcakes
adapted from smitten kitchen

3 1/2 c. a-p flour (next time, i might replace half of this with whole wheat flour, just for fun)
1 T. baking powder
1 t. baking soda
1/2 t. kosher salt
4 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground allspice
1 c. canola oil
1 c. honey
1 1/2 c. granulated sugar
1/2 c. brown sugar
3 large eggs, room temp
1 t. vanilla
1 c. warm coffee
3/4 c. orange juice (fresh-squeezed is best, but all i had at home was the carton)

yield: one loaf pan, and about 18 cupcakes

preheat oven to 350 degrees F and grease pans / line muffin tin with liners.

in a very large bowl* whisk flour, baking powder, baking soda, salt, and spices. form a well in the middle and dump in the wet ingredients and sugar. (deb throws in a great reminder to measure the oil before the honey, so the honey doesn't stick to the measuring cup!) whisk all together, or use a mixer on low speed until well the wet and dry ingredients are well-incorporated.

fill the loaf pan to 3/4 full, and place on a baking sheet (deb encouraged 2 baking sheets, stacked, and said it helps to bake the cake evenly. alas, i only have one suitable baking sheet, but my loaf cake still turned out okay). the loaf gets baked for 45-55 minutes, until a toothpick comes out clean!

cupcake trick: fill liners 2/3 full, using a large cookie scoop - they'll all be the same size if you do the same amount of scoops for each! cupcakes get baked for 15-17 minutes, but start checking them around the 12-minute-mark, to be sure they don't overbake! dry cupcakes are so sad...

let all of these rest for 15 minutes before removing from the pans! then, continue to cool on a wire rack. my loaf went straight for the aluminum foil and into the freezer for when hugs comes back. the cupcakes got the following frosting and attended (but did not return from) a friend's birthday party:

beat 1/2 stick butter and 4 oz. cream cheese with an electric mixer until creamy and slightly "whipped" looking. add in 1 t. vanilla, and continue to mix. turn the mixer to a slow speed and add powdered sugar until the frosting reaches a nice consistency. (about 2 cups, maybe? i forgot to measure...)

muah. love.

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