Sunday, September 23, 2012

Harvest Pumpkin

These cupcakes were satisfactory but they didn't wow me. My co-workers and students raved about them so part of it might just be I'm too critical of something that I made, it does always taste better when someone else makes it! I was excited because the batter tasted so amazing (yes Grandma, I still lick the bowl....haven't died yet.) but a lot of the pumpkin flavor baked off. Once the cream cheese frosting was on it tasted like a carrot cake to me. Sometimes pumpkin cupcakes/muffins get too dense but this cupcake was nice and fluffy. 
Harvest Pumpkin Cupcakes
4 eggs, slightly beaten
3/4 cup vegetable oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups flour
1/4 cup cornstarch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon orange juice
2 teaspoons vanilla
1 1/2 teaspoons freshly grated orange peel
4 cups powdered sugar
1. To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. 
2. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. 
3. Pour into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
4. To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
The orangey-brown color looked amazing.
 Fun with Frosting!
 I didn't have enough room in the fridge so I kept them out on the balcony until school the next day....because it's fall now and chilly enough to do that!

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