Materials and the sequence of the job sit together on this page.
I get a weekly or so email from House striking and I really enjoy it. Recently they had one of Ina Garten’s recipes for Pumpkin Cupcakes with Maple Frosting, and can I just tell you that as fall is “supposedly” (it is still in the 90’s here in Texas) coming all I can think about is baked pumpkin desserts. So I had to make these. Besides of all foods that I can keep down at the moment, dessert is usually the one- I know stellar nutrition for pregnancy. So I decided to try and help the nutrition a bit- still a dessert, just maybe not quite as bad. At least I felt better about it. (go to the link for the original recipe- but I promise, I couldn’t tell that they were healthier…)They turned out beautifully, and were sweet and moist… well fitted!
( I doubled her recipe, the original made only 10. Let’s speak honestly though, how long do ten cupcakes last at your house? I don’t plan on making and another dessert for a few days, so this needs to last me a bit…) (image from House striking)
Pumpkin Cupcakes with Maple Frosting makes 24 cupcakes
1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon gound nutmeg 4 extra large eggs, at room temperature) 2 cups canned pumpkin puree (not pie filling) 1/2 cup light agave nectar 1 cup brown sugar, not packed 1/2 cup vegetable oil 1/2 cup natural applesauce Optional chopped Heath bars to top frosting 2 1.4 ounce bars 1. Preheat the oven to 350 degrees. Line muffin tins with paper liners. 2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, agave nectar, brown sugar, applesauce and vegetable oil. Add the flour mixture and stir until combined. 3. Divide the batter among the prepared tins ( I use the large pampered chef cookie scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. 4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits (Or wouldn’t toasted pecans be good- didn’t do either…) Maple Frosting 6 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 1/4 teaspoon Boyajian Natural Maple Flavor 1/2 teaspoon pure vanilla extract 2 cups sifted confectioners’ sugar In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
What have you all been cooking?
