Baking Partners - Cupcakes and Muffings

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

Ingredients
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)

Directions

1. 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.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside.
3. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside.
4. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy.
5. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
6. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
7. 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.
8. 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.)
9. 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.

Orange Cream-Cheese Frosting

 Ingredients

1 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

Directions

1. 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.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

Tips & Techniques

Start 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.

I have a feeling he stuck his finger into the cocoa and flour mixture.

I am in love in this cupcake process.  The batter was really fluffy and light.

 
Even with the lack of frosting, I was told by The Husband it was better than some of the store bought ones.

Pumpkin Chocolate Chip Muffins

(Adapted from the Joy of Cooking)

Ingredients

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 sugar 

2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (180 ml) solid packed, canned pumpkin puree
1 cup (175 grams) semisweet chocolate chips

Pumpkin Chocolate Chip Muffins: Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

Directions

1. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.
4. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
5. Fold in the chocolate chips.
6. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
7. 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.
8. Makes 12 regular-sized muffins.

Note: The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.



 
I decided to use my mini loaf pan instead of the traditional muffin tins