Yum.
I don't care if cake pops are the new trend -- I love me some cupcakes.
They're that nice, several-bites-sized treat that may prevent you from buying a regular-sized cake and eating it all in one sitting while watching reruns of "The Golden Girls." Or something like that.
Anyhoo, as promised in my Sunday story on pumpkin recipes, here is a sweetly sinful confection from the darlings at Lolli and Pops candy boutique at Woodland Hills Mall.
Pumpkin Spice CupcakesMakes 3 dozen1 1/2 sticks unsalted butter
2 1/2 cups sugar
3 eggs
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon fresh ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon fresh ground ginger
1 cup buttermilk
1 pound fresh organic pumpkin
1. Cream butter and sugar. Add eggs and pumpkin.
2. In a separate bowl combine flour, baking soda, baking powder, salt and spices.
3. Add dry mixture to the creamed butter and sugar mixture alternating with the buttermilk.
4. Bake in a conventional oven at 350 for 18-20 minutes.
5. Top with either cream cheese or buttercream frosting. Add dash of cinnamon to either.
Understandably, the candy gurus at Lolli and Pops' didn't want to give away their secret frosting recipe, so here's one we like from FoodNetwork.com -- quick, easy and delicious.
Quick Vanilla Buttercream FrostingMakes 10-12 servings3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended, and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream, and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Peace, love and heavily frosted things ... XOXO
