Sunday, September 26, 2010

FALL!

Just came across these babies and I have to say they look pretty tasty. Sunday is a GREAT day for baking goodies - you're welcome :)


Pumpkin Cupcakes
Ingredients:
1 stick unsalted butter, room temperature
1 c. firmly packed dark-brown sugar
⅓ c. granulated sugar
2 c. cake flour
1 (3.4 ounce) package instant butterscotch pudding
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. freshly-ground nutmeg
⅛ tsp. ground cloves
½ tsp. salt
¼ tsp. freshly ground black pepper
2 large eggs
¼ c. milk
¼ c. sour cream
1 tsp. vanilla

1¼ c. canned solid-pack pumpkin

Directions:
1. Preheat the oven to 350° (175°C). Prepare a cupcake tin with 18 liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy, about 5 minutes.

3. Meanwhile, sift the flour, butterscotch pudding, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

4. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.

5. Alternate adding the flour and milk, sour cream, vanilla mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.

6. Using a standard-sized scoop, divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20- 25 minutes.

7. Cool the cupcakes on racks completely. Make frosting during cooling time.

Cinnamon Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

5 cups powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

Mix the cream cheese and butter until well blended. Add the cinnamon and vanilla- beat well. Slowly add the powdered sugar.

Sugar Coated Pecans

1 cup pecan halves
1 tablespoon butter
1/4 cup granulated sugar
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Melt the butter in a microwave safe dish, and stir in the pecan halves. Combine the sugar, cinnamon, and nutmeg, and coat the butter-covered pecan halves with the mixture. Place the coated nuts on a paper plate, spread them out as much as possible. Microwave for about 1 minute.




-Also, check out these fun Halloween ideas!




wild about all these black and white pumpkins


pretty orange frosting


sexy pumpkins!


LOVING these "holy" and glitter pumpkins!


bat pillow - too cute


ghost mashed potatoes :)


actual pumpkins in this cupcake tier!

7 comments:

ash+kris said...

I'm making a very big sad face right now because I did not make your friend blog list... :(

Tia and Cam said...

i LOVE fall s much, it sometimes hurts, because i want every min of everyday to be the most fall awesomeness that it can be and it's just not that realistic. My sister and I and planning on trying to make the bat pillow... you should too.

Amy Lou said...

Check again ;)

ash+kris said...

LOL.. THX! Love ya! :)

Chrissy said...

Luv those b&w pumpkins

Heather & Dallan said...

YUMMMM!! Totally going to make those
Pumpkin cupcakes. Thanks for the recipe! Love the fall ideas. Yeah for Halloween!

Lisa said...

You always find the cutest pictures! Thanks for sharing! :)