Harvest Cupcake Display!


Happy November everyone! Once again, I was over at my grandma’s community for a little get-together/meeting. Cupcakes were baked. And eaten!

They told me it was Harvest themed so I planned these three flavors;
Pumpkin, Cranberry Walnut Pancake, and Hot Chocolate!

First lets start with my classic pumpkin recipe. I’ve posted the recipe before, but I will again just cause =]


Pumpkin Cupcakes
-makes about 24

2 cups cake flour
1 cup brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1 cup pumpkin puree
1/2 cup canola oil
1/4 cup buttermilk
2 eggs

1. Heat oven to 350 degrees, and set out cupcake pans with liners. Whisk together flour, sugars, baking powder & spices in the bowl of a mixer.
2. In a separate bowl, whisk together pumpkin, oil, buttermilk & eggs.
3. With mixer on low, slowly add the wet ingredients, mix until just combined & smooth.
4. Fill liners 3/4 full, then bake 20-25 minutes, or until tops spring back when lightly touched. Cool on wire rack.

For the frosting I just used a classic cream cheese frosting.

Next, Hot Chocolate!


Hot Chocolate Cupcakes
-makes about 24

1 heaping cup unsweetened cocoa powder
2 1/4 cup all-purpose flour
2 1/4 cups sugar
2 1/4 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cinnamon
3/4 teaspoon salt
3 large eggs
2 cups milk + 1 tablespoon lemon juice, sit 5 min
4 tablespoons vegetable oil
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
2. Add the eggs, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Marshmallow Frosting

1 envelope unflavored gelatin
1/3 cup + 1/4 cup cold water
1 cup sugar

1. In a mixing bowl, sprinkle gelatin over 1/3 cup water to soften, set aside.
2. Boil sugar and 1/4 cup water in saucepan over medium-high heat, occasionally brushing down sides of pan with wet pastry brush to make sure sugar crystals do not form. Attach candy thermometer to side of pan, and boil syrup until temperature reaches soft ball stage, about 238 degrees.
3. Remove from heat, add sugar to softened gelatin and whisk by hand to cool for about a minute. Then whisk with an electric mixer on medium-high speed until glossy, but not dry peaks form, about 8-10 minutes. Use immediately, frosting will harden.

And finally the Cran-Walnut Pancake!


So I decided to try a new vanilla cupcake recipe. I like the one that I usually bake, but I’m not in LOVE with it. So I’m on the hunt.

Dylan did some research as I was freaking out because my regular vanilla cupcake recipe didn’t turn out right. My love saves the day, again!

The recipe he found was from Glorious Treats, link HERE. It’s called Perfect Vanilla Cupcakes. Sounds good, right?

Well it was pretty good, the only thing I think I messed up was that I wasn’t thinking and didn’t have the oven on convection bake, when I usually ALWAYS do. So I’m definitely going to give this recipe another try with that modification.

Vanilla Cupcakes
-makes 15-16 cupcakes

1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk

and I added these 3 ingredients ...
1/4 cup chopped walnuts
1/4 cup diced dried cranberries
zest from 1 orange

1. Preheat oven to 350*F.
2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
6. Bake cupcakes in pre-heated oven for 12-14 minutes.
7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

What makes these Cran-Walnut Pancake? Maple frosting of course =]

Maple Swiss Meringue Buttercream (Recipe adapted from Martha Stewart’s SMB recipe)

5 large egg whites
1 cup brown sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

It was a crazy meeting, people were swarming for cupcakes so I wasn’t able to get that many pictures. Here’s one of the whole display!


Hope everyone is having a great November! Can’t wait to share some more fun fall recipes with you guys =]