Monday, October 17, 2011

Pumpkin Cupcakes with Cream Cheese Frosting

The chill is in the air now, although the sky is bright and clear, and leaves are falling without the assistance of the breeze.  It has been beautiful autumn weather for long walks, mugs of hot chocolate, sweaters and scarves, and warming fires.  This weekend, we did all of these......I only wish that the weekend could be longer!  
To finish out the weekend, we had our annual outdoor pot luck block party.  We had a good turn out with good food and drinks, and best of all....a warm fire.  It was a good opportunity to use up the huge beef brisket in my freezer and I pulled out a recipe that I had not made in quite a few years.  Pumpkin Cake....from my Auntie Pat.  I made them as cupcakes.....and they were OMG good if I do say so myself.  They are a nice seasonally appropriate cake for autumn.......I kept 8 for our house and brought the remaining over to share at the pot luck.  They would be adorable in mini muffin tins....Maybe next time:)  If you'd like to try them.......here they are.  They are light and moist and topped with a yummy cream cheese topping. 
Pumpkin Bars.......or Cupcakes
2 cups pumpkin
4 eggs beaten
1 cup vegetable oil
2 cups flour
1 cup brown sugar
1 cup white sugar
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3/4 tsp cloves
1/2 tsp nutmeg
Blend the pumpkin, beaten eggs, and oil in a mixing bowl.  Stir in the two sugars, the salt, baking powder, soda, and spices.  Fold in the sifted flour and pour into a greased 9X13 inch pan or into 24 cup muffin pan fitted with paper liners.  Bake at 375F for about 25-30 minutes for the cake or 15-20 minutes for cupcakes.  Check with a toothpick inserted into the center of the cake or cup cakes.  They are done when the toothpick pulls out clean.  Remove from oven and cool to room temperature before frosting.

Cream Cheese Icing
8 oz brick of cream cheese, softened
2/3 cup butter, softened
1 1/2 cup icing sugar
1 tsp vanilla
1-2 tsp light cream if needed
Cream the cheese with the butter.  Whip in the sugar and vanilla and thin with a bit of cream if necessary. Tint with colouring if desired and spread or pipe onto cake or cupcakes.  If icing gets to soft for piping, put it in the fridge for 10 minutes to firm up and try again.  Store frosted cake in the fridge.

2 comments:

Amy said...

yaaay! you made some too! :-) Looks yummy!

LittleRed said...

Thanks Amy:) It just seems like pumpkin season now.