Pumpkin Cupcakes with Cream Cheese Ginger Frosting [02 Nov 2009|08:48pm] whiskeysoured I made these on Saturday, based on my favorite chocolate cupcake recipe from The Black Oven. 3 cups flour 2 cups sugar 2 tsp. baking soda 1 tsp. salt 2/3 cup oil 2 tsp. vanilla 2 tsp. apple cider vinegar 1 cup pumpkin 1 cup cold water or pumpkin ale generous sprinkling of nutmeg and cinnamon (I didn't measure -- sorry!) Preheat oven to 350 degrees and line your cupcake pan with liners. In a large bowl sift together: flour, sugar, cinnamon, nutmeg, baking soda, salt. Add: Oil, vanilla, vinegar, pumpkin, cold water/ale Mix well and pour into cupcake liners. This recipe doesn't rise as much as others do, so I found I could fill the cupcake liners all the way. For the frosting, I planned on using Natalie from Bake & Destroy's ginger frosting recipe, but the internet was down so I just made it up. Her proportions are much better than the ones I guessed at, so I'll use hers: 4 oz cream cheese, at room temp. 1/4 cup unsalted butter, at room temp 2 1/4 cups confectioner’s sugar, sifted 1 tsp ground ginger 1 tsp vanilla Cream the cream cheese and butter together until well combined then add the ginger and vanilla. Add the confectioner's sugar 1/2 cup at a time, mixing well each time. Beat until light and fluffy. 2 comments|post comment

Leaves at Brooksby [29 Oct 2009|03:00pm] at_the_airport Leaves at Brooksby Originally uploaded by Jason_Hawkins Meagan and I got some fall-related goods at the farm today. post comment

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