Saturday, October 31, 2009

Cupcakes! Round 2

Pumpkin Cupcakes with Cream Cheese Icing

This is the second recipe that I have tried from Patent & the Pantry and without disappointment it is excellent. Everyone is raving about them.

These cupcakes are perfect mix of seasonal pumpkin and spices. It smells like fall when it bakes in the oven. I had never used whole nutmeg and grated it myself. I found the the whole nutmeg at Whole Foods and used a microplane grater/zester to grate it for the recipe. I had too much icing again, but I do not think that half a batch would have been enough. I am trying to decide what I can make that would be a compliment to Cream Cheese Icing so I can use the rest of it.

It made 96 mini cupcakes and I baked them about 11 minutes. Enjoy!

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.

Line the cupcake pan with liners and fill each about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Rotate the pans if needed. Transfer to wire rack and let cool completely before icing.

Cream Cheese Icing

  • 8 oz. cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 3 cups icing sugar, sifted
  • 1 tsp. pure vanilla extract

Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.

Thursday, October 22, 2009


Earl Gray Cupcakes with Lemon Buttercream

I found this recipe on the Patent & the Pantry and it is divine.

I used Stash Tea's Double Bergamot Earl Gray tea. The only thing I did differently was that I heated the milk and steeped a tea bag in the milk and then allowed the milk to cool. I also used 2 tea bags in the batter (didn't measure). I would recommend cutting the icing recipe in half unless you like heavy icing or want to eat it w/out cupcakes (it was that good). I used the juice & zest of a large lemon and didn't measure.

It made 53 mini cupcakes (which baked for about 13 minutes) for me and next time I won't fill the cups as full. Enjoy!

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 egg
  • 1 1/2 cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup milk
  • 1 tbsp. Earl Grey tea (I used 1 bag and didn’t measure. I might add more next time.)

Preheat the oven to 350. Beat the butter and sugar together until it is light and fluffy. Add eggs one at a time, making sure they are thoroughly combined before adding the next one. Mix together the dry ingredients, including the tea. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.
Lemon Buttercream

  • 1/2 cup unsalted butter, softened
  • 2 cups icing sugar
  • zest of one lemon
  • 2 tbsp. lemon juice

Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.

Sunday, October 11, 2009

Sports Fan

The Phillies one is on the way.