Sunday, August 31, 2014

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I love Fall more than anything. I love when I start seeing Halloween stuff in stores, I love going to the pumpkin patch, I love waking up to a cool crisp morning, and seeing all of the leaves change colors. I also love anything pumpkin! Pumpkin has always been one of my favorite flavors all year round, but especially during the fall. There is just something wonderful about smelling the aroma of pumpkin baking in the oven, that delicious spicy goodness. I wanted to share one of my favorite flavors with all of you. I made delicious pumpkin cupcakes with a cinnamon cream cheese frosting and it might be one of my favorite things I have ever baked.
 Here is the recipe:
Pumpkin Cupcakes: Serves 12
1 1/2 cup and 2 tbs of all purpose flour
1 tsp baking powder
1 tsp of cinnamon
1/2 tsp of ground cloves
1 1/4 tsp of pumpkin pie spice
1/4 tsp of baking soda
1/4 tsp of salt
1 1/4 cup of sugar
1/2 cup of vegetable oil
2 large eggs
1/2 of a 15 oz can of pumpkin puree (make sure you don't use pumpkin pie filling)
Preheat the oven to 350 and then fill the cupcake wells with liners.
In a large bowl, mix together the flour, the baking powder, the cinnamon, the ground cloves, the pumpkin pie spice, the baking soda, and the salt. Mix until there are no lumps.
In the mixer with the paddle attachment, mix together the sugar and the oil on medium for about a minute.
Then,, add each egg one at a time on medium speed and mix well in between each egg.
Then put the mixer on low speed and slowly add in the dry ingredients mixture (flour mixture), and mix it until mixed completely.

Fill the cupcake wells three quarters of the way full and bake for about 25 minutes or until you can insert a toothpick and it comes out clean.

Next, I made a cinnamon cream cheese frosting. Cinnamon goes perfectly with pumpkin flavors and fall. Cream cheese frosting is delicious on it's own, but cinnamon just makes it ten times better! Make sure you let the cupcakes cool before putting this yummy frosting on them :) Here is the recipe:
Half of a 8 oz package of cream cheese 
1/4 cup of butter softened 
2 cups of powdered sugar 
1 tsp of vanilla extract
1 1/2 tsp of cinnamon (add more or less depending on your preference) 
In a mixer with the paddle attachment, mix the cream cheese and butter until the mixture is fluffy.
Next, add the powdered sugar, vanilla extract, and the cinnamon, and mix until smooth and creamy. 
Next, just ice your cupcakes, and for decoration I sprinkled some more cinnamon on top for even more flavor. 

Monday, August 25, 2014

S'mores Cupcakes

School has started and Fall is right around the corner. What is the first thing everyone thinks of when they think of Fall and bonfires? S'mores of course! I love the ooey gooey marshmallow and chocolatey goodness of s'mores and I wanted to put that into cupcake form. I love anything chocolate so I wanted to make a chocolate cake. My favorite recipe for chocolate cupcakes is called "Wacky" Cake, a cake recipe used during the Great Depression because it doesn't call for butter or eggs. It is so moist and delicious and is made with items you probably have around the kitchen. Don't let all of the vinegar and oil scare you. It is incredibly delicious.

"Wacky Cake recipe" : Serves 12
1 1/2 cups of all purpose flour
1/4 cup of unsweetened cocoa powder
1 cup of sugar
1 tsp of baking soda
1/2 tsp of salt
1 cup of brewed coffee (I love using coffee with a caramel flavor, but any kind of coffee will do)
1 tbsp of white vinegar
2 tsp of vanilla extract
6 tbsp of olive oil
You want to set your oven to 350 to preheat, then fill cupcake wells with liners.
In a big bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt.Make sure there are no clumps!
In another bowl mix together the coffee, vinegar, vanilla extract, and olive oil.
Then pour the wet ingredients into the dry ingredients and stir just until they all come together and the batter is thin and lumpy. Don't over stir!
Fill the cupcake liners with the batter 2/3 of the way full and then bake for about 18 minutes, or until a toothpick comes out clean.

I love fillings inside of cupcakes and a S'mores cupcake of course needs some marshmallows! I decided to make a creamy and delicious marshmallow filling.
Marshmallow filling:
1 stick of butter
2 tsp of vanilla extract
7 oz tub of marshmallow fluff/ creme
Using a mixer, combine and beat the butter and vanilla extract until fluffy. Use the paddle attachment on the mixer.
Then, add the marshmallow fluff and beat until it is all combined.

First you have to let the cupcakes cool completely then hollow out a hole in the middle of the cupcake. Don't make it to big and don't go all the way through to the bottom.

Then, with a spoon carefully place the marshmallow cream into the hole in the cupcake. Fill the hole all the way.

You can't have a S'more without graham crackers to complete the whole tasty treat! I love cinnamon graham crackers, so I decided to make a vanilla and cinnamon graham cracker buttercream.
Vanilla and Cinnamon Graham Cracker Buttercream:
1 cup of butter
3 1/2 cups of powdered sugar
1 tbs of milk
1 tsp of vanilla extract
salt to taste (put a dash in, then keep tasting and adding more depending on your taste preference)
crumbled cinnamon graham crackers ( I used five graham crackers)
In the mixer beat together butter, powdered sugar, and salt. Beat until it is blended.
Then add the milk and vanilla extract and beat until creamy.
Then stir in the crumbled graham crackers.

On top of the cupcake I crumbled more cinnamon graham cracker for decoration and extra taste and crunch.