For this month's Baking Partners, we bring you cupcakes and muffins with an autumn inspired ingredient: PUMPKIN! The recipes was picked by Priya of Cook like Priya and Reshmi of Easy Cook.
The first recipe is a chocolate pumpkin cupcake. There is a orange cream cheese frosting that went with it but I did not have a chance to make the frosting itself :(.
Chocolate Pumpkin Cupcake
(Adapted from Country Living)
Serves: 18 Edit
Yields: One 8-inch 3-layer cake or 36 cupcakes
Total Time: 1 hr 10 min
Oven Temp: 350
2 1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 cup(s) good-quality cocoa
2 tablespoon(s) good-quality cocoa
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) baking soda
2 1/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) fresh-grated nutmeg
3/4 cup(s) buttermilk
1 1/2 cup(s) pumpkin purée
1 1/2 teaspoon(s) vanilla extract
2 1/4 stick(s) unsalted butter, softened
1 1/2 cup(s) (firmly packed) dark brown sugar
1 1/2 cup(s) granulated sugar
5 large eggs
Orange Cream-Cheese Frosting, (see link below)
- Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside.
- Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside.
- Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy.
- Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
- Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes.
- Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
- Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Ingredients1 package(s) (8-ounce) cream cheese softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners' sugar
1/4 teaspoon(s) orange food coloring
- Blend the cream cheese ,butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
- Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
Tips & TechniquesStart with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.
I have no idea what is up with the face but of course my little helpers are right at my side.1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (180 ml) solid packed, canned pumpkin puree
1 cup (175 grams) semisweet chocolate chips
- In a large bowl, sift together the flour, baking soda, ground spices, and salt.
- In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.
- With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
- Fold in the chocolate chips.
- Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
- Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
- Makes 12 regular-sized muffins.