Nonetheless, I am LOVING this and do not mind baking and decorating all the time! If I had the time (and money), I would bake ALL day! The hardest part is refraining from eating them. I am trying to stick to my one serving of dark chocolate chips as a "snack" at night, instead of the delectable cupcakes that stare me down begging to make the button on my jeans pop.
These pumpkin cupcakes with cream cheese frosting are the culprits of my temptation! Enjoy :)
1 C all-purpose flour
1/4 c instant potatoes
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C butter, melted
1 1/2 c sugar
3/4 c pumpkin puree
Directions: Preheat oven to 335 F (I used a convection oven). Set oven to 350 F if using a conventional oven.
In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Stir in the instant potatoes until combined.
With the paddle attachment, mix butter and sugar until combined. Add the egg and pumpkin.
Add dry ingredients slowly until combined. (Be careful not to over-mix).
Fill about 3/4 up. The batter will not rise much. Cook for 15-20 minutes.
Yields 12 cupcakes.
The cupcakes are iced with a cream cheese frosting. I made a maple syrup infused cream cheese frosting and a regular cream cheese frosting, but the maple syrup frosting did not taste any different. My family preferred the regular cream cheese frosting.
Cream Cheese Frosting:
8 oz. cream cheese
1 C butter, room temperature
2 tsp. vanilla
4 C powdered sugar.
Directions: With the whisk attachment, mix the cream cheese and butter until combined. Add the vanilla. With the mixer on low, slowly add the powdered sugar until combined.
Try a late harvest Riesling. My suggestion: Chaddsford Winery's Late Harvest Style Riesling.
I also love a semi-dry Riesling from Prince Michel Winery & Vineyard.
Not a fan of Riesling? Try a bold, port wine.
Readers, I leave you with this old Latin saying: "It is well to remember that there are five reasons for drinking: the arrival of a friend; one's present or future thirst; the excellence of the wine; or any other reason."
The Fashionista Foodie