Thursday, November 4, 2010

Welcome to Punkin-Butt

I love baking. There is something so comforting about it. Sift together dry ingredients, blend butter and sugar, alternately add dry ingredients and wet ingredients to butter and sugar, bake and you're done; It's science.

After a long day, it's nice to come home and spend the evening in the kitchen. Even better is getting to treat my coworkers to a delicious dessert the next day. Everyone works so hard, they deserve something sweet every once in awhile!

Chocolate Pumpkin Cupcakes (from Country Living)
Makes 24 cupcakes
  • 1 2/3 cups plus 4 teaspoons all-purpose flour
  • 2/3 plus 4 teaspoons cup good-quality cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh-grated nutmeg
  • 1/2 cup buttermilk
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup (firmly packed) dark brown sugar
  • 1 cup granulated sugar
  • 3 extra large eggs
Directions

Preheat oven to 375 degrees. Line two cupcake tins with cupcake liners and set aside. Sift flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat butter and sugars together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.


Alternately add the flour mixture and pumpkin mixture, blending well after each addition.


Divide the batter among cupcake pans and bake for 22 minutes.


Cool for 10 minutes in cupcake pans. Then transfer cupcakes to cooling rack. Cool completely before frosting.

Spiced Cream Cheese Frosting (from Pinch My Salt)

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg

In a mixing bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. Chill in fridge for 15-20 minutes before frosting. Frost cupcakes, decorate as you'd like, and serve. This frosting must be refrigerated, so store any extras in the fridge. If there are extras, because these cupcakes are intensely delicious!

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