Friday, October 21, 2005

Cupcake Cuties!

We had fun decorating cupcakes last night with these darlings - Brooke, Talley, and Brant-Fowler hiding in the back! They were yummy too (the cupcakes, not the cuties)! Here's the recipe:

Chocolate Pumpkin Cake
2 1/2 c. and 2 Tbsp. flour
1 T. baking powder
1 c. and 2 Tbsp. cocoa
1 1/2 tsp. baking soda
2 1/4 tsp. cinnamon
3/4 tsp. nutmeg
3/4 c. buttermilk
1 1/2 c. pumpkin
1 1/2 tsp. vanilla
2 1/4 stick unsalted butter
1 1/2 c. brown sugar
1 1/2 c. sugar
5 large eggs

Preheat oven to 375. Sift flour, cocoa, soda, powder, and spices together. Beat butter and sugar in another bowl until fluffy. Add eggs one at a time and beat until mixture is smooth and light. In a third bowl, mix pumpkin, buttermilk and vanilla.

Alternately add the flour mixture and buttermilk mixture to the egg and sugar mixture. Blend well after each addition. Put 1/4 c. batter into each of 36 muffin cups that have either been sprayed with cooking spray or have a muffin paper in them.

Bake for 22 minutes, cool for 20 minutes. Remove from muffin pan and cool completely on cooling rack. Frost with your favorite icing recipe.

Recipe from Oct. 2005 Country Living.

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