maple pumpkin cupcakes

Maple Pumpkin Cupcakes Recipe serves 20

 

Cupcake

2 C flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp  ground ginger

1/4 tsp  nutmeg

1 C  brown sugar

1 C granulated sugar

1/2 cup butter melted

4 large eggs

1small can pumpkin puree (not pumpkin pie filling!)

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.

2. In a separate bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Don't use an electric mixer! Fold in pumpkin puree with a spatula.

 

 

 

3. Divide batter evenly among cupcake liners. Bake for 20-25 minutes at 350 degrees, or until the toothpick comes out clean. I filled these pretty high

 

Maple Buttercream Frosting

6 Tbsp vegetable shortening

16 oz confectioners sugar

1Tbsp vanilla extract

1/8 C water

7 Tbsp pure maple syrup

1.Beat the shortening into the confectioners sugar using an electric mixer until crumbly.

2. Add the water a little bit at the time while mixing.

3. Add vanilla extract, and maple syrup

I piped my frosting with wilton large closed tip star and sprinkled cinnamon sugar on top

 

 



chocolate covered strawberries cupcakes

Chocolate covered Strawberry Cupcakes Recipe

 

 

For The Cake I used this recipe from Martha Stewart

 

 

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

     

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.          

             

3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

 

 

For the Frosting I whipped up this easy recipe

 

1/2 cup strawberry jam, 1 cup unsalted butter, firm and slightly cold,  4 cups confectioners’ sugar, 1/2 tsp vanilla extract beat on high speed until light and fluffy, I decorated mine with a large open star tip and than melted some chocolate chips in the microwave and dipped the sliced strawberries into it and added to the top of cupcakes

 

 



Cherry Limeade Cupcakes

Cherry Limeade Cupcakes Recipe

I used this excellent dense

recipe from The Culinary Enthusiast

2 1/4 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
zest of 3 limes
1 stick unsalted butter, at room temperature
1/2 tsp. pure lemon extract

1. Center a rack in the oven and preheat the oven to 350 degrees F. Line 2 cupcake pans with liners.
2. Sift together the flour, baking powder and salt.
3. Whisk together the milk and egg whites in a medium bowl.
4. Put the sugar and lime zest in a mixer bowl and mix until the sugar is moist and fragrant.  Add the butter and working with the paddle or whisk attachment beat at medium speed for 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is mixed well, then add the last of the dry ingredients. Continue mixing for 2 minutes.
6. Divide the batter between 18-24 cupcakes, filling each about 1/2 full.
7. Bake for 15-18 minutes, or until the cupcakes are well risen and springy to the touch. Transfer the cupcakes cakes to cooling racks and cool for about 5 minutes. Frost and decorate after fully cooled.

Cherry Frosting
3 3/4 cups powdered sugar
1 stick unsalted butter, softened
4-8 Tbsp. maraschino cherry juice
red food coloring (optional)

Combine the powdered sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired (I did not add any).
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.