Saturday, November 8, 2008
Ode to Fall Cupcakes
Fall here in the south has been really beautiful this year. Some years we don't get much in the way of fall color but this fall has been perfect. The early cold snap has lit the trees with glorious colors. I love walking in our neighborhood to the sound of acorns crunching underfoot and all the lawns covered in a patchwork of fallen leaves. It's so pretty. I wish that the color would hang around longer, but it's nearly gone.
So here's my ode to fall in the form of a cupcake! The cupcakes are pumpkin with pecans and dried cranberries. Then I frosted them with a rich chocolate frosting and topped with some sugared cranberries.
Pumpkin Pecan Cranberry Cupcakes
source : Shelly Kaldunski adapted
makes 12 cupcakes
1 cup all-purpose flour
1tsp 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 of ground nutmeg
1 cup canned pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 lg eggs at room temp.
1/2 cup, pecans, toasted and coarsely chopped
1/2 cup dried cranberries coarsely chopped
Preheat oven to 350. Line standard 12 cup muffin pan with paper liners
In a bowl whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, whisk together the pumpkin puree, sugar, oil, and eggs. Add the flour mixture and whisk to combine completely. Stir in the pecans and cranberries.
Divide batter evenly between the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 22-24 minutes. Let the cupcakes cool about 5 minutes before removing from the pan. Cool completely before frosting.
1/2 cup (1 stick) butter softened
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
In a mixing bowl, cream the butter. Sift the cocoa powder together with the powdered sugar. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
This is my submission to this month's Iron Cupcake Earth Challenge: Cranberries. Click here to see all the great prizes up for grabs! There's some really cool stuff this month!