These cupcakes encompass all things fall and are the perfect use for those pie pumpkins left over from Halloween. If cooking down pumpkin flesh to make the puree from scratch, be sure to be using baking pumpkins, or the flesh will have little flavor and be stringy.
Pumpkin Cupcakes with Maple Frosting and Toffee Bits
makes 12 cupcakes
For the cupcakes:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
1 cup canned pumpkin purée, not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1 cup toffee bits, chopped
These cakes are one of my absolute favorite things to make once the weather turns warm and the berries are ready for picking. I first had them years ago at the St. Jude Gourmet Gala… The then pastry chef at 1789 had made them for the party and I was in LOVE. I raced home, told my then darling boyfriend (now darling husband) about them and waited impatiently for the perfect summer fruit to make them.
I pulled out the recipe earlier this week to give to a friend and knew I had to re-share them with you. Most of the vendors at the Dupont Circle Farmer’s Market this past weekend said the strawberries are at their end, so race out and get some and whip up this delight!
For the cake
1 2/3 cups of flour
1 tsp baking powder
1/2 tsp salt
6 oz. butter, softened
1 cup sugar
1/2 cup milk
1 tsp vanilla Continue reading
I know, I’m showing you a picture of a cupcake and I turned my chocolate cake recipe into a batch of chocolate cupcakes, but I’m still calling it The Incredible Chocolate Cake. That’s because it is incredible. What’s the secret you ask? Click below for the recipe and you’ll see what I’m talking about. Continue reading
This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand. Above is a picture of a yule log I made last year, when I had more time. Unfortunately, I didn’t get a chance to make the version of the recipe below, but I wanted to share it, along with some beautiful pictures of it with you! Happy Baking!
The complete recipe (it’s a long one) is after the jump…
If you’ve never had a true pound cake, and chances are you haven’t, this recipe is for you. (Most of the pound cake recipes I’ve come across aren’t actual “pound” cakes.) When searching for the most appropriate dessert for an event Haute Papier hosted with Apres Peau last week for the Madison women, I knew I wanted a true Dolley Madison recipe and Liberty, the former manager of Apres Peau found just the one… Dolley Madison’s Pound Cake!
5. – The Washington Post The State of the Cake “No one is sure when the women of Smith started baking cakes composed of pancake-thin layers, sparingly covering the tiers with, most commonly, chocolate icing. Some say the cakes originally had as few as four layers; today the usual number is from eight to 10. Over the years, the cakes have grown higher and higher, even as the bounty of seafood in the bay declined from decades of increased pollution and overfishing.”
4. – NY Times ‘Bolt from the Blue’ on a Tuscan Red “The woes of Montalcino come on top of other scandals that have called into question the purity of some of Italy’s most famous products. On Monday, Italian police said extra virgin olive oil from seven factories had been doctored with sunflower and soybean oil. There have been concerns that mozzarella might have been contaminated because of illegal garbage dumping around Naples, and adulterated wine is said to have been found in several regions.”
3. – The Washington Times Fresh, Green and Delicious “‘Almost everyone knows how exquisite fresh bread is,” says Kenneth Davids, author of “Home Coffee Roasting.” “But the flavor and fragrance of coffee one day out of the roaster is a virtually forgotten pleasure.'”
2. – NPR Talula’s – The Toughest Reservation in the US? “Located in historic Kennett Square, a Pennsylvania town some 35 miles south of Philadelphia, Talula’s requires a full year’s wait — if you can get a reservation at all.”
1. – LA Times Treading Lighter with Low-Carbon Diets “Conscientious consumers who want to tread lightly are increasingly concerned about their own carbon footprints. They’ve changed lightbulbs. They covet a Prius more than a Porsche. Now their anxiety over global warming has shifted to the supermarket and dinner table.”
The cupcake boom is once again sweeping the country! A Lemon Raspberry version is on the cover of Bon Appetit this month. Last week was Cupcake Week on Martha Stewart. Georgetown Cupcake opened six weeks ago just down the street and is sold out of half of their favors every time I stop by! And Food & Wine’s May issue has a whole section devoted to Perfecting the Cupcake!
So, in jumping on the bandwagon, I thought I would share my absolute favorite cupcake. This one is sure to be a winner with anyone who loves light, and perfectly crumby cake. Adjust the amount of lemon juice in the frosting to get the perfect tartness.
Lusciously Lemon Cupcakes
makes 30 cupcakes
1 cup butter, softened
2 cups sugar
Grated zest of two lemons
1 tsp. vanilla extract
3 cups all-purpose flour
6 tbsp. cornstarch
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups sour cream (or plain yogurt or a combo of both)