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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.
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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.
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