Cinnamon Cupcakes with Pumpkin Pie Frosting

I think everyone loves to eat at work.  Ok, at least we all love to eat where I work.  I think we make any excuse to buy and eat cake.  Or cookies.  Or anything, really.  Especially for birthdays.

Recently, we unanimously decided to bring in our own goodies for our birthdays.  That way, if we wanted to celebrate, we could.  But it wasn’t mandatory if it doesn’t fit in the monthly budget.  So, of course I took the opportunity to try out a new recipe on those poor unsuspecting fools…I mean my beloved coworkers.

Original Recipe Is Here: http://www.thekurtzcorner.com/2012/09/cinnamon-cupcakes-with-pumpkin-pie.html

What You Need:

For the cupcakes
1 box vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tsp cinnamon

For the frosting
1 16oz container buttercream frosting
1/2 cup pumpkin puree (don’t get the pumpkin pie filling!)
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tbsp cornstarch (I used a lot more)

And Here’s What You Do:

  1. Preheat the oven to 325 degrees.
  2. Prepare a standard cupcake tin using your favorite meathod (I’m a fan of the little paper liners)
  3. Mix the cake mix, water, oil, eggs, and cinnamon in a bowl.
  4. Fill each cupcake well about 2/3 of the way full and bake for 18-20 minutes, or until done.
  5. While the cupcakes are baking, mix together the frosting, pumpkin, cinnamon, nutmeg, and cornstarch. I used my hand mixer on low, and added more cornstarch as my frosting was a bit on the thin side.
  6. Cool the cupcakes completely before frosting. Garnish with a bit of nutmeg.  (Oops, I forgot to do this)

I know I’m not normally a cupcake maker.  But these had so much appeal that I couldn’t help myself.  And we don’t have much room to store a whole mess of cupcakes in the house.  However, these caught my attention during a recent Pinterest session.  They weren’t terribly complicated to make, and I loved the idea of mixing the pumpkin with the buttercream frosting.  I really cut down on the sweetness and gave the frosting a nice tone of all the lovely pumpkin spice flavorings.

If you are looking for something slightly different from your-rum-of-the-mill chocolate or vanilla cupcakes, these will work perfectly.  I used one of my two frosting tips to pipe the frosting on these cupcakes.  And now I know why I’m a baker and not a decorator…

Until Next Time,

Peace, Love, and Cupcakes

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Carrot Cake Cookies

There are some times when I really hate baking.  I start with good intentions, and really wanting to bake everything that I possibly can in my kitchen.  And that is how yesterday started.

And then the chewy oatmeal balls kept dropping sticky oaty bits on the floor.

And then my mixer spit brown sugar out at me.  And then flour.  After it had leaked grease out the back of the machine onto my clean shorts.

And then there were shredded carrots everywhere.

Miraculously, I ended up with carrot cake cookies.  I should have iced them and made sandwiches, but I thought that my luck was about to run out, so I backed away from the kitchen and just let the carrot cake cookies lie where they were.  Thank goodness that Scott cleaned up.  I probably would have broken the dishwasher.

Original recipe is here: www.landolakes.com

 

What You Need

1 cup butter, softened

¾ cup brown sugar

¾ cup sugar

2 eggs

2 tsp vanilla

2 ½ cups flour

1 tsp baking soda

2 tsp cinnamon

½ tsp salt

1 cup chopped pecan

2 cups grated grated carrots

 

And Here’s What You Do

  1. Preheat oven to 350 degrees.  Mix together the butter and the sugars until light and fluffy.
  2. Add the eggs and the vanilla. Mix well.
  3. Add the flour, baking soda, cinnamon, and salt and mix well.  Add the pecans and the carrots
  4. Drop by rounded tablespoonfuls onto a prepared cookie sheet.  Bake for 12-15 minutes or until slightly brown around the edges.

photo

What I Did

I forgot the pecans.  Didn’t realize it until just now.  Sometimes I’m truly amazed that I can make it through the day.

 Reaction

They are a lot softer than I anticipated.  Scott says they are very cakey in texture.  It’s a nice change from the heavy cookies that can dominate my baking schedule, plus I think of spring when I think of carrot cake.  I think I will have to try this one again, but do it right this time!

 

Until Next Time,

Peace, Love, and Cupcakes