Tuesday, October 4, 2011

Thanksgiving cooking

My grandma has requested me to make something for your thanksgiving dinner. She wanted me to make cabbage rolls? Um... weird to go with a Thanksgiving dinner. So I suppose I will make some cabbage rolls for my grampa because I know he loves them. But I was thinking something sweet....I came across this recipe on joyofbaking.com for Pumpkin Cupcakes! YUM! So hopefully I have enough time to make these this weekend. They really do look delicious.

So here's the recipe for these cups of heaven:

What you will need:

Pumpkin Cupcakes:

1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (75 grams) solid packed, canned pumpkin puree

Cream Cheese Frosting:
4 ounces (113 grams) cream cheese, room temperature
2 tablespoons (25 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted
1 cup (110 grams) pecans or walnuts or English Toffee Bits

Pumpkin Cupcakes:  Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl, sift together the flour, baking soda, ground spices, and salt. 
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits.

Want to know more about this recipe? OR do you want more ideas to make your thanksgiving dinner perfect? click here
So I'm going to try this recipe this weekend, I will let you all know how it went, if you decide to try this or any other recipe from joyofbaking.com, be sure to leave a comment to the link! I want to here all about it! :)

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