October 19, 2008
fallin’
There is a big signifier of fall for me, that I feel suffers from far too much persecution. It’s butchered, burned, smashed and left to rot. A poor fate for one of my favorite seasonal fruits. Occasionally it is given the respect it deserves, mainly from chain coffee shops flavoring their lattes with it, but I am a perennial fan. We share a first initial, so of course I have to support.
Since we’re smack in the middle of fall I decided to kick off my pumpkin fix with cupcakes (of course).
Pumpkin is so great because you can put it in dessert or dinner. Pumpkin risotto is just as fantastic as pumpkin pie.
Or you can, you know, just leave it on your porch with candles burning in it… I love that smell.
Pumpkin cupcakes:
Mix
1 cup pumpkin (not pumpkin pie filling)
3 large eggs
1 stick of butter (unsalted)
1/4 cup chopped candied ginger
and 1 cup sugar together with an electric mixer until blended.
In a separate bowl mix 1 1/2 cups flour, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger. Add this mix into the previous pumpkin mixer using an electric mixer.
Bake the cupcakes at 325 degrees for just about 22 minutes.
And some cream cheese frosting for good measure.
I buy a light cream cheese… something with less fat and whipped, to give the frosting a fluffier texture.
Mix 1 8 oz. tub of cream cheese with one stick of butter and 1 teaspoon of vanilla extract.
Use an electric mixer to slowly mix in 3 cups of powdered sugar (a little bit at a time) until you have fluffy frosting.
For this batch I also added 1 tablespoon of whole milk and two dashes of cinnamon for fun.
(recipe from Cupcakes)
Slather the frosting on the cupcakes after the cool and eat with apple cider. Saving pumpkins from becoming jack-o-lanterns one batch at a time.
Best eaten while wearing a warm fuzzy sweater.
Filed under: Recipes, Ingredients
October 20th, 2008 at 12:52 pm
BRING THESE TO ME NOW!
October 23rd, 2008 at 12:03 pm
Seriously! GAH