Day 131 – Pumpkin Cupcakes

9 Dec

I wanted to do something a little extra special today.  Yes, more special than Musical Monday (though be sure to check it out below).  Today is my sister and husband’s anniversary.  The ornament with the cupcake was one that they gave away as party favors at the wedding in 2006.  So, I wanted to make these Pumpkin Cupcakes (recipe below from Smitten Kitchen) today.  Not just because I love pumpkin.  But because, with the recipe, there is a tutorial on making frosting roses.  Check out the music for today, then see how my roses turned out…

For more info on Black Bear Tribe, visit their website.

Now, onto the cupcakes!

Pumpkin-Cupcake     Mini-Pumpkin

The cupcakes are very squishy. Very soft. They have a good moistness, but they’re not wet.  They have a nice balanced flavor between spices and pumpkin. Not overly sweet.

Cream-Cheese-Frosting

The frosting is thick and creamy. Maybe a bit on the soft side, but it works.  Not a very strong maple flavor. The cream cheese is the standout.

Pumpkin-Frosted     Mini-Pumpkin-frosted

The cream cheese is the strongest flavor, right off the bat. The pumpkin and spice come in second. It’s a tasty cupcake, but I do with the balance was slightly more accurate. Next time I might play with adding more maple syrup and a little more sugar, and see where that takes me.

Pumpkin-Frosted-top     Mini-rose-frosting

Notes: The writer offers instruction videos on how to make these roses. For my very first attempt, I feel pretty good about it…

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 19

RECIPE

Pumpkin Cupcakes (recipe from Smitten Kitchen)

Cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

For directions visit Smitten Kitchen.

*Tomorrow: Perfect Vanilla Cupcakes*

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