Cupcake obsession

Lately I've made a lot of cupcakes. I guess you could call me cupcake obsessed. I've been playing around with some new flavors. Here is the latest one I've done:

Maple Cupcakes

Makes 1 dozen cupcakes

1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened

2/3 cup brown sugar

2 eggs

1 tsp vanilla

1/3 cup buttermilk

1/3 cup maple syrup (Use real maple syrup. Grade B is best because it has the most intense flavor)

1. Cream the butter and brown sugar together.

2. In a separate bowl, sift the dry ingredients together.

3. Add the eggs and vanilla to the creamed mixture and beat to combine. Scrape down the bowl once combined.

4. Add the dry ingredients and mix until just combined.

5. Add the buttermilk and maple syrup.

6. Fill cupcake cups 2/3 full and bake at 350 degrees for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

The Great Pumpkin

Fall food. Love it. I think I've mentioned that a time or two on this blog...So pumpkins. They're pretty awesome. And they are good for a lot more than just making jack o lanterns. Here are a few things you can try with pumpkin.

Pumpkin Wedges with Sage

Preheat oven to 400. Cut a small pumpkin (such as a sugar pumpkin) in half; scrape out seeds. Drizzle pumpkin with olive oil, season with salt and black pepper. Place cut side down on a baking sheet. Roast for 30 minutes. Remove from oven. Turn oven to broil. Cut pumpkin into 2 inch wedges; poke fresh sage leaves into flesh. Drizzle with more olive oil. Broil until wedges are sizzling and sage is crisp, about 6 minutes. Serve.

Indian Spiced Pumpkin

Roast pumpkin in the oven at 400 degrees for 45 minutes using the above method (you know, cut side down and all that). Scrape out pumpkin flesh. In a skillet over medium heat, warm about a tablespoon of olive oil. Add 1/4 tsp fennel seeds, 1/4 tsp cumin, and 1/4 tsp red pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and 2 Tbsp maple syrup. Cook for 1 minute, mashing to combine. Add 1 Tbsp unsalted butter and stir. Serve immediately.

Or one of my favorite ways to have pumpkin...

Pumpkin Spice Bread

2 cups pumpkin

3 cups sugar

1 cup water

1 cup oil

4 eggs

3 1/2 cups flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

3/4 tsp cloves

1 tsp salt

1 tsp baking powder

1. Combine sugar and wet ingredients in a bowl

2. Combine dry ingredients in a separate bowl and add slowly to the wet mixture.

3. Divide between 2 greased loaf pans and bake 60-70 minutes @ 350.

4. Cool on a rack for 10-15 minutes, then remove from pan to finish cooling.

This time around, I made my pumpkin spice bread into pumpkin spice cupcakes. It makes 34-36 cupcakes depending on how full you fill your cupcake cups. If you want to make cupcakes, they only take 20-25 minutes to bake. I topped mine off with some delicious cream cheese frosting. Here's the recipe:

Cream Cheese Frosting

Makes enough frosting for 1 dozen cupcakes

3 oz cream cheese

1/4 cup butter

1 tsp vanilla

2 cups powdered sugar

1. Cream the butter and cream cheese together

2. Add the remaining ingredients and beat for 10 minutes. No joke. Beat it for the full ten. That's how it gets so smooth and fluffy. :)