It's pumpkin time!
I bought a new edition of Taste of Home magazine and I found
a very good pumpkin spice cupcake recipe
And then I tried it out.
Here's the recipe:
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15oz) solid pack pumpkin
2 1/3 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1 cup buttermilk
For frosting:
1 package (8oz) cream cheese, softened
1/2 cup butter, softened
4 cups confectioner's sugar
1 tsp vanilla extract
2 tsp ground cinnamon
I sprinkled cinnamon into the frosting
and made a pumpkin out of gumpaste.
The leaves are made of gumpaste too.
Instructions:
Preheat the oven at 350 degrees F.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each other addition.
Add pumpkin.
Combine flour, pumpkin pie spice, baking powder,
cinnamon, salt, baking soda and ginger.
Add to the creamed mixture alternately with buttermilk,
beating mixture well after each addition.
Fill paper-lined muffin cups three-fourth full.
Bake at 350 degrees F for 20-25 minutes
or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl,
beat cream cheese and butter until fluffy.
Add the confectioner's sugar, vanilla and cinnamon;
beat until smooth.
Frost cupcakes.
Have a good weekend everyone!
