Sunday, November 20, 2011

Early Thanksgiving!

I did not make this recipe but I was lucky enough to consume it for both dessert and breakfast. It's marvelous and I'm keeping the recipe for future use. Last night we had early Thanksgiving with Mr. Lawyer's family and everything was amazingly delicious. From one Thanksgiving to another...I sense that I will not be cooking this week. A big shout out to Mrs. T for a ton of yummy food, thank you! We were also sent home with this:
Is this not the most glorious tupperware container of food you have ever seen?! There were also rolls and dessert which brings us to the recipe. These cupcakes were divine. Nice pumpkin flavor, maple frosting (right?!) and a heath bar crunch. All the elements were good on their own but when you got a bite of all three....oh my. It was even better for breakfast.
Pumpkin Cupcakes with Maple Frosting
(made by Mrs. T, adapted from Ina Garten) 
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting Ingredients:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
5. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

1 comment:

  1. It was fun having "Little Thanksgiving" last night! Happy you enjoyed the dinner and dessert. Ina has a good one this time and I think I'll make these cupcakes again to take to my sister's on Thursday. Happy Thanksgiving to you and your family.