April 4, 2011 § Leave a comment
Baking partay among friends on a cool Chicago night. So moist. So velvety. So good. [So good that I ate five in five minutes.]
for ze cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
for ze cream cheese frosting:
8 tbs room-temperature unsalted butter
8 ounces room-temperature bar cream cheese
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Line cupcake pans with cupcakes liners; set aside. In a medium bowl, combine together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, combine brown sugar, granulated sugar, butter, and eggs, and mix until well combined. Add dry ingredients, and whisk until smooth. Add pumpkin puree and continue mixing!
- Divide batter evenly among liners, filling each about halfway. Bake until toothpick comes out clean, about 20 minutes (rotate pans halfway through if you so please).
- Transfer to a wire rack to let cool completely.
- While cupcakes are baking, in a medium bowl, [with an electric mixer] beat butter and cream cheese until smooth. Add confectioners’ sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use.
- Frost cupcakes once cooled and serve!
May they bring an ambrosial abundance of love to your partay.
[Inspired by and adapted from the legendary Martha.]
March 28, 2011 § Leave a comment
HK and I have embarked on a baking journey. 11am. Friday morning. No class for the rest of the day. You know what that means? Two words: sugar. coma.
Part 1: foodtastically fluffy pumpkin pancakes.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
- Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Melt butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
[inspired by and transformed from Jen’s amazing recipe]