Tuesday, November 5, 2013

Pumpkin Everything: Pumpkin Cupcakes

You didn't think I forgot about the Pumpkin Everything challenge, did you? Eating and living healthy does not mean it shouldn't be delicious!

I found an excellent Pumpkin Cupcake recipe by Shelly Kaldunski. I made these cupcakes a few times, and every time they turned out delicious.

I remember when I was new at baking, the process felt a little overwhelming. For some time, I tried to either substitute the ingredient with another more familiar one, or skip a step all together. After a few tries, though, I developed a habit of dividing the baking process into a few steps and concentrating just on one step at a time. Before I knew, baking and frosting cupcakes was taking less than an hour of active work!

So, here is the Kaldunski's Pumpkin Cupcake recipe divided into 6 steps. Just follow the steps and you will have delicious cupcakes for desert. Here we go!

Tools you need:
Two medium size bowls
Measuring cups and spoons
12-cup muffin pan
12 paper liners
Medium ice-cream scoop
Cooling rack

Shopping list:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
Pinch freshly grated nutmeg
1 cup canned pumpkin puree
1 cup sugar
1/2 vegetable oil
2 large eggs, at room temperature
1 cup pecans, toasted and coarsely chopped

Step 1:
Preheat oven to 350 Degrees and line a 12-cup muffin pan with paper liners.

Step 2:
In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.

Step 3:
In another medium size bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
 Step 4:
Add the flour mixture and whisk to combine completely. Stir in the chopped pecans.
Step 5
Divide the batter evenly among the prepared cupcake cups, filling each about three fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean. For me it takes about 20 minutes.
Oh my! I am out of liners, so will have to substitute them with gigantic muffin paper liners.
Step 6:
Let the cupcakes cool in the pan on a wire rack for 5 minutes, and then transfer the cupcakes to the wire rack and let cool completely. 
Now, the most important part - frosting: once the cupcakes are completely cooled, I frost the pumpkin cupcakes with Maple Buttercream. Can't go wrong!

Will write about everything you need to know about buttercream recipes first thing tomorrow morning...

xo, Zuma A.

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