Update!

We put the cupcakes in the fridge, no more sticking to the wrapper!  And for those that don't love pumpkin it's a very light pumpkin flavor.  For those that love pumpkin, there is only a light pumpkin flavor, if you want more, you might want to consider adding some pumpkin spice into the mix.  If you don't like nuts, or are allergic, just leave them out and they're still good.

Pumpkin Cupcakes

We decided to only make one batch of cupcakes this time.  We did the first recipe (below), using pecans, and cream cheese frosting.  The cupcakes turned out pretty well.  A bit like pumpkin bread with cream cheese frosting.  I will definitely have to do some tweeking next time though since ours came out sticking to the paper liners slightly.  We topped the cream cheese frosting with black Halloween sprinkles.  Here's what one looks like.

Cute, huh?

You'll have to let us know what you think of them if you try them too.  Happy Halloween!

Love,
Khara & Kaia

Pumpkin Cupcakes

In honor of the season, we are going to make pumpkin cupcakes.  And, because I was tempted by two different varieties - and because I love chocolate, it will be twice as fun this week.

First, is a traditional Pumpkin Cupcake Recipe.

Ingredients:

• 2 1/4 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk
• 3/4 cup chopped walnuts or pecans

First, sift all dry ingredients, minus sugar, into a bowl. Then, cream butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients alternately with the milk, blending until smooth after each addition; stir in chopped nuts. Spoon batter into paper-lined cups. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  Top with cream cheese frosting or whipped cream. 

Cream Cheese Frosting Ingredients:

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Mix cream cheese and butter until creamy.  Stir in vanilla, gradually adding sugar.  Frost

This second recipe I found at Country Living (http://www.countryliving.com/recipefinder/chocolate-pumpkin-cake-clv0907).  They made a gorgeous cake with it but I will, obviously, be making it into cupcakes instead.

Ingredients:

• 1 1/2 cup(s) flour
• 2/3 cup(s) cocoa
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 cup(s) buttermilk
• 1 cup(s) canned pumpkin
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) butter, softened
• 1 cup(s) dark brown sugar
• 1 cup(s) granulated sugar
• 3 large eggs
• 1 egg yolk

Sift the the dry ingredients, minus sugar, together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.  Pour the batter into prepared cupcake liners. Bake until a tester, inserted in the center, comes out clean--about 25 minutes. Cool completely before icing.

Frosting Ingredients:

• 6 ounces cream cheese
• 2 c. confectioners' sugar
• 2 1/4 teaspoons cocoa
• 1/4 teaspon cinnamon
• 3/4 teaspoon vanilla
• 1 1/2 cups heavy cream
• 1/4 teaspoon orange food coloring

Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon, and vanilla and beat on low speed until well combined. In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Frost cupcakes.

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Operation Cupcake

The idea/inspiration for this blog was twofold.  First, we wanted to donate cupcakes to a deserving Soldier or group of Soldiers once a week for a year in honor of Kaia's Daddy who is currently deployed to Afghanistan.  Second, it was to practice and improve my cupcake making. 

But, as our bright friends have pointed out, this is probably a bridge too far right now as frosted cupcakes last, at best, about four days and it takes most care packages at least 10 days to reach their recipients, the cupcakes would probably be moldy and not very tasty by the time they arrived.

So, instead, we're just going to try at least one new flavor of cupcake every week for a year (that's 52 different varities of cupcakes!) and donate them to friends, family, neighbors, anyone nearby who wants to take them really.  We'll make a variety of our favorites for Kaia's Daddy when he comes home and we'll share all of our recipes with you and our reviews of each cupcake once we've made them.