Cozy Pumpkin Cupcakes with Cream Cheese Frosting
September 16th, 2010 01:56 PM
This is a fun recipe that is just a bit different. The cupcakes bake up beautifully with a lovely soft texture. I fell in love with this recipe because of the ease and the yummy flavour. The pumpkin just gives it that hit of Fall and Winter. And of course, we mustn't forget the cream cheese frosting! What would life be without it! Enjoy and treat yourself and the ones you love with this simply delicious treat.
INGREDIENTS (makes 12 large cupcakes)
FIRST BOWL:
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp ground nutmeg
SECOND BOWL
1/2 cup canola oil
1 cup sugar 2 eggs
1 cup canned pumpkin puree
1 cup apple juice
zest of 1 orange
1 tsp vanilla
The method for these cupcakes is simple. Whisk all of the dry ingredients together with a whisk. The wet ingredients can also be whisked together, whisking them for a couple of minutes just to add a bit of air to the mixture. When you are ready to go, in two batches, add the liquid to the dry. To ensure a light cupcake, you don't want to over mix the batter. This should be done quite quickly with the least amount of stirs. If there are a few lumps, don't worry! Pour into prepared muffin tins and bake for 20 to 25 minutes at 325 degrees. Insert a toothpick in the centre to check for doneness. If it comes out clean, they are ready. Cool completely before you start to ice.
CREAM CHEESE FROSTING
1 cup softened butter
1 cup softened cream cheese
4 cups icing sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt splash of milk, just in case it needs a bit of wet ingredient
You may want to use an electric mixer. In a bowl, whip together on medium/high speed, the butter, cream cheese, vanilla, cinnamon and salt. Mix until quite fluffy, about 5 minutes. Slowly add the icing sugar in stages on a lower speed until it resembles a thick icing consistency. Ready to ice!
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Dec 08 - Jan 09
INGREDIENTS (makes 12 large cupcakes)
FIRST BOWL:
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp ground nutmeg
SECOND BOWL
1/2 cup canola oil
1 cup sugar 2 eggs
1 cup canned pumpkin puree
1 cup apple juice
zest of 1 orange
1 tsp vanilla
The method for these cupcakes is simple. Whisk all of the dry ingredients together with a whisk. The wet ingredients can also be whisked together, whisking them for a couple of minutes just to add a bit of air to the mixture. When you are ready to go, in two batches, add the liquid to the dry. To ensure a light cupcake, you don't want to over mix the batter. This should be done quite quickly with the least amount of stirs. If there are a few lumps, don't worry! Pour into prepared muffin tins and bake for 20 to 25 minutes at 325 degrees. Insert a toothpick in the centre to check for doneness. If it comes out clean, they are ready. Cool completely before you start to ice.
CREAM CHEESE FROSTING
1 cup softened butter
1 cup softened cream cheese
4 cups icing sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt splash of milk, just in case it needs a bit of wet ingredient
You may want to use an electric mixer. In a bowl, whip together on medium/high speed, the butter, cream cheese, vanilla, cinnamon and salt. Mix until quite fluffy, about 5 minutes. Slowly add the icing sugar in stages on a lower speed until it resembles a thick icing consistency. Ready to ice!
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Dec 08 - Jan 09
