Pumpkin

Pumpkin Cheesecake + Cupcakes!

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Ahh I LOVE these little owls. I found them at Sur La Table in a cupcake kit. So freaking adorable.

Anyways, its not about the owls, unfortunately. It’s about the cupcake underneath the owls!

Pumpkin Cheesecake cupcakes, to be exact.

I was trying to think of a good fall/november themed cupcake to share with you guys when it came to me! My favorite pie to eat on Thanksgiving is Pumpkin Cheesecake. Pie + hollicakes = pie cupcake!!

I feel like I’ve posted a TON about pumpkin recently, but it’s impossible not to! Pumpkin is only popular/socially acceptable in desserts a few months out of the year, thus I must take advantage of it! I hope you guys enjoy it as much as I do =]

I used my standard Pumpkin Cupcake recipe, and added some graham cracker crumbs to the batter and bottoms of the cupcake liners.


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
1/4 cup graham cracker crumbs + extra for bottom of liners
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, add 1 teaspoon of graham cracker crumbs per liner. Whisk together flour, sugars, baking powder, graham cracker crumbs & 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.


Graham cracker crumbs about to go into the bowl.

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The dry ingredients.

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The wet ingredients all whisked together.

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Add to bowl, mix until just combined!

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All done!

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1 teaspoon per cup.

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Cream Cheese Frosting
-enough to frost about 24 cupcakes

8 oz (one package) cream cheese, room temperature
8 oz (one stick) unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Sift powdered sugar, this is very important! We don’t want grainy, clumpy frosting!
2. Cream butter and cream cheese with electric mixer until combined and fluffy.
3. Add powdered sugar 1/2 cup at a time, then add extracts. Also, make sure you refrigerate this frosting if not using right away, it likes to melt if it gets too warm! Frost cupcakes as desired.


I sprinkled some graham cracker crumbs on top & added an owl to each cupcake!

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I love the cute little owl feet.

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Happy fall cupcaking friends!

<3hollicakes

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Harvest Cupcake Display!

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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 =]

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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!

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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!

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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!

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


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<3hollicakes



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Pumpkin Pie Latte Cupcakes!

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Hello, fall!

I must say, fall & holiday baking is definitely my favorite time of year. ESPECIALLY Halloween! So get ready for a series of spooky & fun Halloween treats!

You know for sure that fall is here when coffee shops start bringing out seasonal flavors, like pumpkin pie!! My favorite =]

So I decided to turn my favorite seasonal drink into a yummy cupcake, lets see how I did it....


Both your sugars, spices, & baking powder.

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Pumpkin + Cake four = one good cupcake.

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The wet ingredients.

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Add the wet to the dry, mix it up.

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Cute mini cupcake liners I found on sale after Halloween last year!

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Want some recipes? Here you go;


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.



Oh what makes these cupcakes all coffee & yummy?

Kahlua. The good stuff.

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Mocha Cream Cheese Frosting
-enough to frost about 24 cupcakes

1 stick unsalted butter
1 (8 ounce) package cream cheese, softened
1 tablespoon whipping cream
1 tablespoon coffee-flavored liqueur
1 tablespoon dry instant coffee, if desired
1/4 cup baking cocoa
3 cups powdered sugar


1. Beat together softened butter & cream cheese until smooth and fluffy. In a small bowl, add instant coffee and Kahlua, mix to dissolve coffee.
2. Add Kahlua mixture & whipping cream to butter/cream cheese mixture. Mix until incorporated.
3. Sift together cocoa and powdered sugar, add 1/2 cup at a time, mixing thoroughly in between each addition.
4. Frost cupcakes as desired!


Adding the Kahlua to the dry coffee, yum!

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Beautiful pumpkin cupcakes, cooled & ready to be frosted.

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I love how the frosting looks like little pumpkins.

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Happy first day of October!

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<3hollicakes

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Pumpkin Whoopie Pies!



This rainy Monday inspired me to think outside the cupcake and break open one of my other baking books for a change! It just so happened to be this one...




I originally didn’t plan on making whoopie pies, but when I saw the recipe for pumpkin paired with a maple buttercream filling, I couldn’t resist.


Pumpkin Whoopie Pies
-makes about 30 cookies, 15 sandwiches

2 1/4 cups AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup, or 1 stick unsalted butter
1 1/2 cups packed pumpkin
1 egg
1 teaspoon vanilla

1. Preheat oven to 350 and line 2 baking sheets with parchment paper.
2. Sift( I whisked) together flour, baking powder, baking soda, all spices and salt.
3. In a mixer with the paddle attachment, cream together the softened butter and brown sugar until smooth. Add the pumpkin, egg and vanilla and beat until combined.
4. Add the flour mixture a cup at a time until just incorporated, don’t overmix!
5. Using 2-tablespoon cookie scoop, drop the batter about two inches apart on the cookie sheets. Bake for about 15 minutes, or until the cakes begin to crack and are firm to the touch.


Maple Buttercream Filling
-makes enough to fill about 15 sandwiches

1/2 cup, or 1 stick unsalted butter
2 cups powdered sugar
1 tablespoon milk
2 tablespoons pure maple syrup

1. In a mixer with the paddle attachment, beat the butter until creamy. Sift powdered sugar, then add it 1/2 cup at a time to the butter.
2. Add the milk and maple syrup and beat for 3-4 minutes until fluffy.
3. Using a piping bag with a round tip, spread the buttercream onto one of the whoopies, then top with another!


Flour and all the spices!



Butter, brown sugar, egg and pumpkin!



My whoopies actually didn’t flatten out as much as the picture in the book. So after taking them out of the oven and cooling them for about 5 minutes, I lightly flattened them out with the palm of my hand!



Looks like a cookie, tastes like cake, with buttercream in between =]




Enjoy!

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