Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

I never make cupcakes because they're such a fad right now. Everyone has overdone it with the cupcake so I've been boycotting for a while. Last week I volunteered to make some sweets for a Halloween party and because there would be no forks or plates I chose cupcakes and cookies. The cake recipe came from joy of baking and I made up the frosting recipe. Enjoy!

Pumpkin Cupcakes

Cake:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (180 ml) solid packed, canned pumpkin puree 

Frosting:

4 oz. cream cheese, softened

4 Tbsp. butter, softened

1 1/2 cups sifted powdered sugar

1 tsp. vanilla

1/4 tsp. ground cinnamon   

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.
In the mixer whip the cream cheese until soft; add butter and continue to whip until smooth. Add powdered sugar, cinnamon and vanilla and whip until soft enough to pipe onto cupcakes. 

Happy Halloween

I was really excited about Halloween this year. Mainly because I have George to dress up and we had a party to go to. Saturday morning I met few of my mom friends and we paraded our to young to trick or treat babies around downtown. All the shops have candy and it's nice because it's during the day. Saturday night we had the party and it was fun even though we didn't stay long.

George and his buddies Captain Kirk, Tigger and Ella the Elephant.

 Sweets for the party

 I was the chef, Nathan the restaurant patron and George the dinner.

Just Because He's Cute!

The Baptism

 George was baptized two weeks ago on Sunday. It was a very special day and it just happened that Nathans parents were here for the event. I made the gown and my friend Charlotte in GA did all of the lovely embroidery. She had some serious talent. Thanks again Charlotte!!

 George wore his darling booties that Charlotte made for him.

 

Apple Harvest Day

 A little over a week ago was Apple Harvest Day in Dover. There were thousands of people there and tons of vendors. The weather was perfect and the predicted rain held off until the evening. The only disappointing thing to me was the lack of apple related food. I might have to be a vendor next year and enter the apple pie cooking contest.

Winter Squash Soup

 

 It's that time of year for all things involving winter squash and pumpkin. I've made this tasty soup twice in the last 2 weeks. I've also made pumpkin muffins twice and want to try this recipe for pumpkin cinnamon rolls next.  This recipe is adapted from one I found on Cooking Light. It's pretty much like my butternut squash soup that I usually make just with the addition of acorn squash and smoked paprika. 

8 ounces carrot, chopped 
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes 
1 cup chopped yellow onion 
1 (8-ounce) acorn squash, quartered 
1 tablespoon olive oil 
1/2 teaspoon black pepper
1 teaspoon Madras curry powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
4 (14-ounce) cans fat-free, lower-sodium chicken broth 
1/4-1/2 teaspoon kosher salt
6 tablespoons Greek yogurt 
6 teaspoons honey

1. Preheat oven to 500°.
2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
3. Combine vegetable mixture, 2 cans of chicken broth, curry powder, paprika, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in remaining broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.

Dumpling Update: 8 Weeks

 George was 2 months old on Thursday. I managed to get his picture taken but not posted. He had an appointment for an ultrasound to rule out pyloric stynosis so we were a little busy. The results were negative so he's just a puker. He is getting a little better with it but we'll be glad when he grows out of it.

Stats:

Weight: Close to 12 pounds (he was 11.8 last Monday but he's gaining about half a pound per week)

Length:?

Recent additions to life:

• learning different cries for the different things he wants/needs
• is sleeping anywhere from 6-8 hours without waking up at night
• is really close to sucking on his fingers
• loves being naked

          One month                                                  Two months