Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.
 
  • Locked thread
polarbear_terrorist
Feb 23, 2007

Snow is my weakness

Lixer posted:

I'd been on a cupcake kick lately...

Pumpkin cupcakes with cinnamon cream cheese frosting



Oh my, those look so delicious...


Also, Pooptron2003, amazing Dr.Seuss cake. It made me jump up from my reclined position, just to get a better look. How did you get your cake color to look so rich?

Adbot
ADBOT LOVES YOU

polarbear_terrorist
Feb 23, 2007

Snow is my weakness

Lixer posted:

I used the recipe from Martha Stewart.com. They came out similar to a pumpkin muffin recipe that I have and not light like a cupcake. I think this is probably due to the texture of the pumpkin added and can't be overcome. But if someone has another fluffy recipe let me know!

* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon coarse salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground allspice
* 1 cup packed light-brown sugar
* 1 cup granulated sugar
* 1 cup (2 sticks) unsalted butter, melted and cooled
* 4 large eggs, lightly beaten
* 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Then topped them with this
* 8 oz cream cheese, room temperature
* 1/4 C (half stick) butter, room temperature
* 1 t vanilla extract or vanilla bean paste
* 1 t cinnamon (add more to taste)
* 2-3 C powdered sugar (add more or less to make it a stiffness that you like)

1. Mix cream cheese and butter well.
2. Add vanilla and cinnamon.
3. Add powdered sugar.

I wanted to ask the recipe for your cupcakes, but I didn't know if it was appropriate. So, I looked them up online and I've been planning on trying out Martha's recipe. Glad to know it was a success!

I made a chocolate cake (from the GWS Wiki) with peanut butter icing (recipe from a goon) today. It's not elaborate by any means to these. It was my first not-from-a-box cake :)

  • Locked thread