I have not talked about food for a while or taken any food photos lately so I thought I would change gears and toss in a recipe for some cupcakes we made the other day. I got to operate the whisk and added a couple of sprinkles and that is about the extent of my contribution to the project.
2 cups flour
1-teaspoon baking soda
1-teaspoon baking powder
¼ teaspoon nutmeg (double)
¼ teaspoon allspice
1 cup firmly packed brown sugar
1 cup granulated sugar
1 cup melted butter (cooled)
4 large eggs, beaten
1 can pumpkin puree
Preheat oven to 350 degrees.
Combine dry ingredients in small bowl
Wisk sugar, eggs and butter together in large bowl, then add dry ingredients.
Add pumpkin puree and whisk
Fill cupcake liners ½
Bake 20-25 minutes (until tops spring back when pushed)
Remove from oven and transfer to wire rack to cool
Cream Cheese Icing
8 ounces cream cheese
½ cup butter
3 cups powdered sugar
Beat butter and cheese, add powdered sugar and beat until light and fluffy.
Frost the cooled cupcakes and add orange colored sprinkles or chopped nuts as desired.