Pink Champagne Cupcakes and Sipper

PinkCham (7)I saw a cake recipe on Hungry Mum’s blog and was anxious to try it.  She made a big, beautiful two-layer cake, but my daughters and I try to have smaller portions of dessert and I adapted the recipe somewhat to make 12 small cupcakes.  I just used a grocery store variety of champagne and I’m sure the flavor would be even better with a good quality bottle.  We all enjoyed the little pink cupcakes with just a swirl of frosting.  I changed the frosting a bit because I didn’t have time to let it chill for an hour as the original recipe suggested.

PinkCham (1)

MY PINK CHAMPAGNE CUPCAKES AND SIPPER

  • Servings: 12 cupcakes, 28 oz. sipper
  • Print

CUPCAKES
1-½ cups all-purpose flour
1-1/2 tsp. baking powder
Dash salt
4 Tblsp. butter, softened
3/4 cup granulated sugar
½ tsp. vanilla extract
3 egg whites*
1 cup pink champagne
2 drops red food coloring

FROSTING
3 Tblsp. butter, softened
1-½ cups confectioners’ or powdered sugar
Dash salt
1 Tblsp. pink champagne
1 drop red food coloring

Preheat oven to 350 degrees F.  Grease 12-cup muffin tin or insert paper/silicone liners

To make the cupcakes:
Whisk together the flour, baking powder and salt.  Set aside.

In large bowl of electric mixer beat butter and sugar until fluffy.  Add vanilla and then egg whites gradually until combined.

Mix in flour mixture alternately with champagne, ½ cup of each at a time, beginning and ending with flour.

Divide batter among 12 muffin cups (about ½ cup of batter per unit).

Bake for approximately 22-25 minutes until a tester inserted in the center of one of the cakes comes out clean.  Leave in cupcake tin for about 10 minutes, then turn onto a rack to cool.

To make the frosting:
Beat butter in bowl of electric mixer for one minute. Gradually add confectioners’ sugar, salt, champagne and food coloring, beating until smooth.  Add a bit more sugar or champagne if necessary to get the consistency you want.

When cakes are completely cool, swirl a bit of frosting on the top of each cake.  This amount of frosting is just right for 12 cupcakes.

*If you want to freeze the yolks, whisk together with 1/8 tsp. of salt, cover, label and freeze.  Remove from freezer to refrigerator overnight when you’re reading to use.  Good for recipes that need only yolks or beaten together with one or two eggs to make an omelet or scrambled eggs.

P.S.  This recipe used about half of a bottle of champagne.  This tasty drink would be a good way to use up leftover champagne.  If starting with a full bottle, there are 2-¼ cups left which can be used to make this easy and delicious Pink Champagne Sipper.

PINK CHAMPAGNE SIPPER
½ cup simple syrup (recipe below – allow to cool)
3 Tblp. orange juice concentrate
3 Tblsp. water
2 Tblsp. lemon juice
2 to 2-¼ cups pink champagne

To make the simple syrup:
In a small saucepan, combine sugar and water.  Cook over medium heat, stirring until sugar is dissolved.  Bring to a boil and cook one minute longer.  Remove from heat, pour into container and refrigerate until cool.

When syrup is cool, add orange juice concentrate, water, lemon juice and champagne.  Chill until ready to serve.  Makes 28 oz.


PinkCham (3)

Although it makes a pretty picture to have the sipper and cupcakes together, the sipper has a much stronger flavor and could be enjoyed by itself while serving the cupcakes with some lovely tea.

My Favorite Cheesecake with Strawberry Sauce

Rose Cheesck (8)

I first made this cheesecake in 1989 from one of my prized cookbooks, The Cake Bible.  It immediately became the family’s favorite cheesecake, usually served with strawberries or strawberry sauce.

Rose Cheesck (5)

MY FAVORITE CHEESECAKE WITH STRAWBERRY SAUCE

Two 8 oz. pkgs cream cheese
1 cup granulated sugar
1 Tblsp. cornstarch
3 large eggs
3 Tblsp. freshly squeezed lemon juice
1-1/2 tsp. vanilla
¼ tsp. salt
3 cups sour cream

Preheat oven to 350 degrees F

Pan:  One 8 inch x 2-1/2 inch or higher springform pan, greased and bottom lined with greased parchment or wax paper; outside of pan wrapped with a double layer of heavy-duty foil to prevent seepage.  One 10” cake pan or roasting pan to serve as a water bath.  Pan should not have higher sides than the springform pan or it will slow down baking.

Rose Cheesck (3)

In a large mixing bowl beat the cream cheese and sugar until very smooth – about 3 minutes.  Beat in the cornstarch.  Add the eggs, one at a time, beating after each addition.  Add the lemon juice, vanilla and salt and beat until incorporated.  Beat in the sour cream just until blended.

Pour the batter into the prepared pan.  Set the pan in the larger pan and surround it with 1” of very hot water.  Bake 45 minutes.  Turn off the oven without opening the door and let the cake cool for one hour.  Remove to a rack and cool to room temperature (about one hour).  Cover with plastic wrap and refrigerate overnight.

Store one week refrigerated – do not freeze.

Serve slices of cheesecake topped with this wonderful, not-too-sweet Strawberry Sauce.

Rose Cheesck (7)

STRAWBERRY SAUCE

  • Servings: (makes approx. 3-1/2 cups of sauce)
  • Print

½ cup granulated sugar
4-½ tsp. cornstarch
¼ cup orange juice (or 2 Tblsp. each of water and orange juice concentrate)
4 cups fresh strawberries, hulled and quartered
½ tsp. vanilla extract

In a medium pan, whisk together the sugar, cornstarch and orange juice.  Add the prepared berries and heat over medium high heat until mixture comes to a boil.  Stirring constantly, boil mixture for another two minutes.  Remove from heat and stir in vanilla.

Serve at room temperature or chilled over cheesecake.  If there are leftovers, refrigerate and spoon over ice cream, pound cake, or pudding. 

Rose Cheesck (2)

White Wine Mini-Cakes

wine-top

Rett at the Gazebo House posted the most interesting recipe for a White Wine Cake here.

I didn’t change very much when I tried it.  Her version was gluten-free and mine is not, she made hers in a bundt pan and I chose to make mini-cakes in a muffin/cupcake tin, I used walnuts because I couldn’t find my pecans in the freezer and I made half a recipe of glaze for just the tops of the cakes.  Please check out Rett’s blog for this recipe and for the most gorgeous tablescapes.  Her table ware and arrangements are just spectacular.

WHITE WINE MINI-CAKES

  • ½ cup plus 2 Tblsp. chopped walnuts
  • 15.25 oz. box yellow cake mix (Betty Crocker)
  • 3.2 oz. package instant vanilla pudding
  • ¾ cup water
  • ¾ cup unsweetened applesauce (Mott’s)
  • 2 tsp. cinnamon
  • 4 eggs
  • ¼ c light brown sugar
  • ¼ c granulated sugar
  • ½ c white wine (Chardonnay)

Glaze

  • 1/2 cup butter, cut in cubes
  • 1 cup granulated sugar
  • ¼ cup water
  • ¼ cup white wine (Chardonnay)

Grease and flour two 12-cup muffin/cupcake tins.  After greasing the cups, place ½ tsp. flour in each cup and tilt and swirl pan to cover the bottom and sides of cups.  I always hold the pan over the sink for this so any excess flour falls there and not on the counter and floor.
wine-flour
Sprinkle nuts in the bottom of each cup section.  Set aside.

wine-nuts
In the large bowl of an electric mixer, place cake flour, vanilla pudding mix, water, applesauce, cinnamon, eggs, brown sugar, granulated sugar and white wine.  Mix at medium speed for 3 minutes.  Divide batter among the 24 cups (a heaping ¼ cup for each).  The batter should be about ¼ inch from the top edge.

wine-batter
Bake at 350 degrees F for approximately 20 minutes or until a tester inserted in the center of one cake comes out clean.

Place tins on racks and allow to rest for about 3 minutes.  Remove cakes from tins and place on racks, bottom sides up (nuts will show).  After a few minutes turn the cakes so they don’t get deep ridges from the racks on the bottom.

wine-rack
To make wine glaze:
Place butter, sugar and water in a small pan over medium high heat.  Bring to a boil, stirring, and then let boil for 2 minutes.  Remove from heat and add wine.  Place the racks with the cupcakes over waxed paper to catch drips and spoon about 1 tsp. of glaze on top of each cake and spread with spoon so a little drizzles down the side.  After glaze has soaked into the cakes (a few minutes), add another ½ tsp. to each cake.  Let cool on racks.

wine-svg2
Before serving, heat remaining sauce in a small pan or in the microwave, pour into a pitcher and allow each person to add more sauce as desired.  This was a good opportunity for me to use one of the little vintage pitchers I recently found in an antique store. Although it is not a Homer Laughlin like the plate, it matches perfectly.
wine-bott

Yield:  24 mini-cakes  These freeze well and are nice to pull out for a quick dessert without additional sauce.To reheat, place thawed cakes on a flat pan and place in a cold oven.  Turn oven to heat to 350 degrees F and when it reaches that point, remove the cakes and turn off the oven.  This is just right to heat the cakes properly.

Lemon Summer Squash Cake

sqcake-glaze

I first made this cake in 1996 when I adapted a recipe in a community cookbook, Treasure Chest of Recipes (Merrilville, IN).  I used a recipe for chocolate zucchini cake, but changed the ingredients around to make a lemon cake using the pretty yellow summer squash from my garden.  This makes a very tart, soft and delicious cake.

LEMON SUMMER SQUASH CAKE

  • 2-1/2 cups all-purpose flour
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • ¾ cup butter
  • 2 cups granulated sugar
  • 3 eggs
  • 2 cups grated yellow squash
  • 2 tsp grated lemon peel
  • ¼ cup lemon juice
  • ¼ cup milk

Grease a 12-cup Bundt pan

Preheat oven to 350 degrees F

Combine flour, baking powder and salt in medium bowl and set aside.  Cream butter and sugar until light and fluffy.  Add eggs and beat until well mixed.  Stir in squash, lemon peel and vanilla.  Stir in dry ingredients, lemon juice and milk until dry ingredients are incorporated.

sqcake-mixed
Pour into well greased 12-cup Bundt pan …
sqcake-pan
…and bake for 50-60 minutes at 350 degrees F until a tester inserted near the center of the cake comes out clean.

Cool in pan for 15 minutes .
sqcake-baked

Use a knife to loosen around the sides of pan and around tube, then invert cake onto a rack to continue cooling.

sqcake-rack2
While cake is still warm, pour lemon glaze over cake.

Lemon Glaze

  • 1 cup powdered sugar
  • ½ tsp. grated lemon peel
  • 1-½ Tblsp. Lemon juice

In a small bowl, mix sugar, lemon peel and lemon juice together until smooth.

10-12 servings 

sqcake-svg2

Pumpkin Angel Food Cake and Topping

I first made this dessert from a magazine clipping in 2002.  I changed a few things and used four 7-½ inch loaf pans to make the cake so it would be easy to freeze some of the cakes for later use.  My husband and daughter loved this dessert.

PUMPKIN ANGEL FOOD CAKE AND TOPPING


1 cup canned pumpkin (not pumpkin pie filling)
1 tsp. vanilla
½ tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. ginger

16 oz box of Betty Crocker One-Step Angel Food Cake Mix


Preheat oven to 350 degrees F

In a small bowl, whisk together the pumpkin, vanilla, cinnamon, nutmeg and ginger.

In the large bowl of an electric mixer, beat the angel food cake mix with the amount of water and according to the directions specified on the back of the box

By hand, fold 1/3 of the pumpkin mixture into the cake batter and then the remaining mixture 1/3 at a time.

Spoon into ungreased tube pan or loaf pans.

Bake in a preheated 350 degree F oven according to the directions on the cake mix box.  I used four 7-½ inch loaf pans and baked for 30 minutes.

Place loaf pans on side on a rack to cool completely for about one hour.

Using a knife, loosen sides of cake from pans and pull up gently from the bottom to remove cakes from pans.

PUMPKIN CREAM TOPPING
5 oz. low-fat cream cheese
½ cup canned pumpkin (not pumpkin pie filling)
½ cup granulated sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
2 cups reduced fat frozen whipped topping, thawed

Combine cream cheese, pumpkin and sugar, beat in spices and flavorings.  A food processor is good for this.  Place pumpkin mixture in a medium bowl and fold in thawed whipped topping.

Cover and refrigerate until ready to serve.
Yield:  15 servings

According to my DietPower software:
15 servings of cake without topping = approx. 125 calories per serving
15 servings of cake with 3 Tblsp. topping = approx. 225 calories per serving

The cake and/or topping can be placed in freezer containers and frozen with good results.  Nice to have a quick dessert ready in the freezer.

A good way to use for leftover cake:

PUMPKIN APPLE TRIFLE

In a small skillet, melt 1 Tblsp. Butter and add 2 cups of apple slices.  Cook for 5 minutes, then add 1 Tblsp. Brown sugar, ¼ tsp. cinnamon and 1/8 tsp. nutmeg and cook and stir for another 5 minutes.  Let cool.


Break a slice of Pumpkin Angel Food Cake into cubes and place in a dessert dish.  Sprinkle 1 teaspoon of Apple Jack, brandy or orange juice over the cake.  Spoon 1/6 of the apple mixture on top.  Add 2 Tblsp. of whipped topping and a pecan half on top of the apples.  Repeat for 6 servings.  Serve at room temperature or chilled.

Orange One-Egg Cake, a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

It seems that every cookbook from the 1940s included a recipe for “One-Egg Cake” or “Busy Day Cake” that produced an easy, economical suppertime dessert.

The woman who kept this small recipe journal entered the recipe for One-Egg Cake twice.  On one, she noted that it was from “Mom”.

On the second one, she didn’t acknowledge Mom but did give more complete directions which I thought were a little strange:

“Mix dry junk together.  Then vanilla and 1 egg (rotten if so desired).  Gradually add milk or you’ll have lumpy batter.”

I have a very clear memory of the 1930s-40s, and never heard of anyone using a rotten egg.  I assume it was her idea of a joke.

For my version, I had four big oranges that I needed to use and substituted 1 cup of fresh orange juice for the milk, added 1 tsp. grated orange peel, and omitted the vanilla to make an Orange One-Egg Cake. I used the freshest egg I could find.

ONE-EGG ORANGE CAKE - A 1940s RECIPE

  • 2 cups all-purpose flour
  • 2-½ tsp. baking powder
  • 1 tsp. salt
  • 1/3 cup shortening
  • 1-¼ cups granulated sugar
  • 1 egg
  • 1 tsp. grated orange peel
  • 1 cup orange juice

Preheat oven to 350 F degrees for metal pans, 325 degrees F for glass dishes.
Grease and flour a 9-inch pan or dish.

When I have fresh oranges, I like to wash and dry them, grate the peel on a large piece of waxed paper and juice the oranges.  I use what I need for the recipe and the remainder is frozen for another time.

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the large bowl of an electric mixer, cream the shortening, sugar, egg, and orange peel.

Add the dry ingredients alternately with the orange juice, beating well after each addition.  Begin and end with dry ingredients.

Pour batter into a greased and floured 9-inch pan and bake @ 350 degrees F (325 degrees F for glass dishes) for 30-35 minutes or until cake tests done when a tester is inserted in the center.

Cool in the pan on a wire rack.

Leave in the pan and frost the top with a 1940s version of Orange Frosting:

ORANGE FROSTING

  • ¼ cup margarine, softened
  • 2 cups powdered sugar
  • 3 Tblsp. orange juice

Beat together the margarine and powdered sugar.  Add the orange juice gradually.  If necessary, add a tiny bit more juice or sugar until frosting is of good spreading consistency.

Yield:  6 to 9 servings

This is a nice soft cake with a bright orange flavor.  It would make a good cake for a picnic or cookout.

A 1940s era dishtowel

Hummingbird Cake and Cream Cheese Frosting

This recipe is from several similar ones, adapted  to make a slightly smaller cake.  It’s still a big, rich, delicious dessert.  I first baked the cake in the early 1980s when my mother came to the house for lunch.  It was one of her favorites and although I consider it more of a “girlie” cake, my husband also loved it.

HUMMINGBIRD CAKE

  • 2 cups flour
  • 2 cups granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 2 eggs, beaten
  • ½  cup vegetable oil (canola)
  • 1/2 tsp vanilla
  • 2/3 cup crushed pineapple, undrained
  • 2/3 cup chopped pecans
  • 1/3 cup mashed banana

Preheat oven to 375 degrees F
Grease and flour a 10-cup Bundt pan

NOTE:  DO NOT USE ELECTRIC MIXER TO MAKE CAKE

Whisk together the flour, sugar, salt, soda and cinnamon in a large mixing bowl.

Add beaten  eggs and oil, stirring until dry ingredients are just moistened.

Stir in vanilla, pineapple, pecans and banana.

Spoon into prepared pan – batter will be quite thick.

Bake @ 350 degrees F for 25-30 minutes until cake tests done when a tester is inserted in the center.  Cool 10 minutes before removing from pan to cool on wire rack.

If some of the cake sticks to the pan, just pull it off and stick it on the cake – it will be covered by frosting.  Cool completely before frosting.

Cream Cheese Frosting for Hummingbird Cake:

  • 4 oz pkg cream cheese, softened
  • 1/4 cup butter (not margarine), softened
  • 2 cups confectioners’ (powdered) sugar
  • 1 tsp vanilla
  • 1/4 cup chopped pecans

Beat the cream cheese and butter with electric mixer until light and fluffy.  Add confectioners’ sugar gradually and beat until smooth.  Add vanilla.  Stir in chopped pecans.

Frost cake.  I just did a rustic layer of frosting on the top and slightly over the sides.

Servings:  8-12.  This cake is very moist and sweet – a small slice is satisfying, but who can resist a big slab?

Peppermint Candy Cake – a 1940s Recipe

One of my Christmas gifts was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

Here is a nice cake that will use up some of your leftover peppermint candy canes.  Crush the candy as fine as possible by putting it in a plastic bag and hitting it with the flat side of a mallet.

The candy softens when the cake is baked but the pieces sprinkled on top can be a little crunchy.  The next time, I think I’ll substitute peppermint decorative sugar for sprinkling on top.

There were no directions for mixing the cake, pan size or baking time, so this is how I made it.

PEPPERMINT CANDY CAKE

  • 2 cups all-purpose flour
  • 2-½ tsp. baking powder
  • ¾ tsp. salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil (canola)
  • 1/3 cup milk
  • ½ cup water
  • ¾ tsp. vanilla
  • 2 drops red food coloring
  • 1/3 cup finely crushed peppermint stick candy
  • 3 egg whites
  • ¼ tsp. cream of tartar

Preheat oven to 325 degrees F.
Grease and flour two 9-inch cake pans

To Make the Cake:

In large bowl of mixer, place flour, baking powder, salt, sugar, oil, milk, water, vanilla and food coloring.  Beat on medium speed for 2 minutes.  Update:  Add crushed peppermint candy along with the food coloring.

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form.

Gently fold beaten whites into the cake mixture.  Divide mixture between the two prepared layer cake pans and bake @ 325 degrees F for approximately 30 minutes or until a tester inserted in the center of a cake comes out clean.

Cool in the pans on a wire rack for 5 minutes, then loosen and turn out onto racks to continue cooling completely.

Note:  The candy stuck a bit in one of the layer pans but it was easy to remove and  was covered by frosting before adding the second layer.

To Make the Frosting:

PEPPERMINT FROSTING

  • ¼ cup margarine, softened
  • 2 cups powdered sugar
  • 3 Tblsp. milk
  • ½ tsp. vanilla
  • ¼ cup finely crushed peppermint stick or a sprinkling of peppermint decorative sugar

To make frosting:

Combine margarine, powdered sugar, milk and vanilla – beat until smooth.  If necessary, add a drop or two of milk or a bit more powdered sugar until frosting is desired consistency.

Frost top of bottom layer lightly.

Place top layer on top of bottom layer and frost sides first, then top.  Sprinkle top with crushed peppermint candy or peppermint decorative sugar.

Servings:  6 to 8

This is a moist, pale pink cake with a mild peppermint flavor.  My family liked it a lot.

Chocolate Pumpkin Cake with Cider Sauce

This is my take on a two-ingredient pumpkin/cake mix cake that is making the rounds of food blogs.  I didn’t have yellow cake mix and used chocolate fudge instead with the addition of some pumpkin pie spices.  The sauce is a simple confectioners’ sugar mixture using apple cider or apple juice.

This is a really nice dessert and 5 Weight Watchers Points/Plus based on 15 servings.

CHOCOLATE PUMPKIN CAKE WITH CIDER SAUCE

For the Cake:

  • 18.25 box of chocolate cake mix (Betty Crocker Super Moist Chocolate Fudge)
  • 15 oz. can of pumpkin puree
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1/8 tsp. ground ginger

For the Sauce:

  • 1-1/2 cups powdered sugar
  • 3 Tblsp. apple cider*
  • Approx. 1 Tblsp. warm water

Preheat oven @ 350 degrees F

Grease a 9×13 baking pan

To make the cake:

Place the contents of the boxed cake mix, pumpkin puree, cinnamon, nutmeg and ginger into a large mixer bowl and beat for 2 minutes at medium speed.

Spoon batter into a greased  9×13 baking pan.

Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.  Let cool in the pan on a wire rack.

To make the Glaze:

Combine powdered sugar, apple cider*, and warm water to make a smooth sauce.

*If you are lucky enough to have Boiled Cider on hand, it makes a tangy, full flavored sauce.  I bought mine online at King Arthur Flour.

While still warm, cut cake into 15 squares.  Serve warm or at room temperature with a tablespoon of the Cider Sauce.

Servings:  15

For 15 pieces with 1 Tblsp sauce:

Diet Power:  189 calories, 2.5 g fat, 41.3 g carbs, 2.0 g fiber, 2.1 g protein.
Weight Watchers Points/Plus:  5

Pumpkin Cupcakes with Pumpkin Walnut Fudge Frosting

I adapted this recipe from one found on Veronica’s Cornucopia for Wacky Pumpkin Spice Cake.  Without eggs or milk, this recipe makes a wonderful moist, soft cake.  Veronica used a Maple-Cinnamon Glaze* on her cake but I wanted to use a Pumpkin Walnut Fudge Frosting I had recently developed.  I cook the pumpkin puree over low heat for 2 minutes to keep it from tasting grainy.  This frosting made the cupcakes extra-delicious and rich.

PUMPKIN CUPCAKES WITH PUMPKIN WALNUT FUDGE FROSTING

  • 1-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp. cinnamon
  • ½  tsp. nutmeg
  • 1/4 tsp. ginger
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 cup pumpkin puree
  • ¾ cup water
  • 1/4 cup vegetable oil (Canola)
  • 1 tablespoons white vinegar
  • 1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 12 cupcake sections or insert 12 paper or silicone liners.

In a large bowl mix together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda.

In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla.

Whisk the wet ingredients into the dry until thoroughly combined. Spoon into the 12 prepared cupcake pans…..

…. and bake for approximately 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to stay in the pan for five minutes.  If using paper or silicone liners, leave in liners and remove to a rack to cool for five minutes.

After five minutes, remove the cupcakes from the liners and allow to cool completely on a rack.

Yield:  12 cupcakes

When the cupcakes are cool, frost with rich Pumpkin Walnut Fudge Frosting:

PUMPKIN WALNUT FUDGE FROSTING

  • ¼ cup pumpkin puree
  • 1 Tblsp. butter
  • 1 Tblsp. evaporated milk, undilulted
  •  ½ tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground ginger
  • 2 cups powdered sugar
  • ½ cup coarsely chopped walnuts

In a medium pan, place the pumpkin and cook over medium low heat (#4 on my electric range gauge) for 2 minutes, stirring constantly.  A non-stick pan is helpful to keep the pumpkin from scorching.  Add butter and evaporated milk and continue to cook over medium low heat until butter is melted.  Remove from heat and whisk in spices and powdered sugar until smooth.  Stir in nuts.  Cool.  Spread on tops of cooled Pumpkin Cupcakes.  Enough frosting to generously cover 12 cupcakes.

*Veronica’s Maple-Cinnamon Glaze (enough for 12 cupcakes)
½ cup powdered sugar
2 Tblsp. real maple syrup
1/2 teaspoon vegetable oil
1/4 teaspoon cinnamon

Mix all ingredients together until smooth.  Drizzle over cupcakes.