valentine's day 
valentine's day 
valentine's day 
valentine's day 
valentine's day 
valentine's day 
valentine's day 
Picante Pumpkin Cupcakes
valentine's day
Created by David Arrick of Butch Bakery
Cupcake Ingredients
3/4 cup of all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup unsalted butter (1/2 stick), room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup pumpkin puree
Maple/Brandy Cream Cheese Frosting
8-oz. cream cheese (room temperature)
1/4 cup unsalted butter (1/2 stick), room temperature
1 cup confectioners’ sugar
1/8 cup pure maple syrup
1 tablespoon brandy
2 teaspoons cinnamon
DIRECTIONS:
STEP 1: Preheat oven to 350°. In a large bowl, sift together the flour, baking soda, salt, and spices. It's very important to sift the dry ingredients together so that the batter remains smooth and lump-free.
STEP 2: Place the butter and sugar in the mixing bowl of the Breville Stand Mixer, and blend until smooth and creamy (2 minutes).
STEP 3: Add the egg to the mixture, and beat until incorporated into the butter and sugar mix. Beat in the vanilla.
STEP 4: With the mixer on low speed, alternately add the flour mixture and the pumpkin puree, in small amounts, until it is all incorporated. DO NOT OVER MIX. Only mix until the dry ingredients are wet. Over mixing will make for a heavier cake.
STEP 5: Fill your cupcake tins evenly with the batter using either the two spoon method or with an ice-cream scoop.
STEP 6: Place the cupcakes in the preheated oven, and bake for approximately 20-23 minutes, or until firm to the touch and a toothpick comes out clean. Remove the tin and place on a cooling rack.
STEP 7: Once cool, apply Maple/Brandy Cream Cheese Frosting
Maple/Brandy Cream Cheese Frosting
In the mixing bowl of the Breville Stand Mixer, beat the cream cheese until smooth. Add the butter and beat on medium/high until smooth and creamy.
Add the confectioners’ sugar a bit at a time until incorporated, and fluffy (about 3 minutes on high speed).
Add the maple syrup, brandy, and cinnamon, and mix until incorporated, on medium speed.
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So, folks, best of luck, I hope you, yes, you, are a winner!
valentine's day 
valentine's day Gingerbread Cupcakes with Cream Cheese Frosting
Adapted from Gourmet - January 1990
Cupcake Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
Frosting Ingredients
2 tablespoons unsalted butter
8 ounce cream cheese, softened
2-3 cups confectioners' sugar depending on desired consistency
1/2 teaspoon vanilla
Preparation
Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the cream cheese, and 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Pipe or spread frosting onto cooled cupcakes. Top with desired decorations.
