Autumn Cupcakes

So, I've been moderately obsessed with cupcakes lately. Maybe because they are always considered such a novelty. Maybe because they really are the perfect serving size of cake. Maybe it has something to do with my brand new Cupcake Courier, but more on that in an upcoming post. Regardless, it seems that I've been making a lot of different cupcakes lately. I thought it would be fun to make a pumpkin cupcake, celebrating something that is one of the classic symbols of Fall, with a fun frosting. I went back and forth between maple cream cheese frosting and just plain, then had an idea to add cinnamon to the plain recipe. It was perfect! I adapted this recipe from a pumpkin layer cake recipe from Epicurious that can be found here. I used my own cream cheese frosting recipe for the cupcakes. I honestly don't remember how many cupcakes I got from this recipe, but I'm guessing somewhere around 24. I also omitted the coconut and raisins, as neither seemed appealing to me in a pumpkin cupcake. I tried one of these cupcakes the evening I made them, and was wishing for more pumpkin flavor, but I think the following day, when I brought them to work, the flavor had developed a lot more, as everyone raved about the wonderful pumpkin flavor. One more thing, I can't remember how long I baked these for! I'm guessing that they should be checked at about 25 minutes and then carefully monitored after to see when they are set and the tester comes out clean. I plan on making these again very soon, so I will pay attention and post the time then. These were a big hit and a great treat to bring to a Fall party! Enjoy!

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

For the Cupcakes:

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel

For the Frosting:

2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons cinnamon or to taste

1 teaspoon vanilla extract

To Make the Cupcakes:

Position rack in center of oven and preheat to 350°F. Line two 12-well muffin tins with paper liners. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Divide batter into muffin pans and bake until tester inserted into center comes out clean, approximately 25 to 30 minutes? Cool cupcakes in pans on rack for about 15 minutes, then turn out onto racks to cool completely.

To Make the Frosting:

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in cinnamon to taste, then vanilla. Cover and refrigerate until just firm enough to frost, about 30 minutes. I used a pastry bag with a large star tip to frost these cupcakes.

Who Doesn't Love an Italian....Tiramisu!

I mean, is there anything more delicious? I have to admit that Tiramisu has always been a long standing favorite of mine, and for the longest time, I was terribly intimidated by making it. It seemed complicated, and maybe even seemed to me that someone who didn't have even the slightest bit of Italian heritage, couldn't possibly make it as well as someone from Italy. Well, I'm not saying that I make a better tiramisu than the Italians, but I will say that this one is damn good. And the best part, tiramisu is SO simple to make! Granted, there are quite a few steps involved in creating this luscious dessert, but they are all very user friendly and actually fun! I got my recipe from the good ol' Food Network website. The last time that I made this, I didn't have any rum on hand, so I subbed the amount of rum called for with equal parts espresso and marsala wine, and it turned out almost better than when I've made it with the rum. The first few rum versions that I made, my alcohol-sensitive friends didn't really care for the strong rum flavor. I think my favorite part of making tiramisu is making the zabaglione cream. Call me nerdy, but I love it when the recipe tells you that something is going to happen, and it happens! For example, when you are making the zabaglione, you whisk egg yolks and sugar in a bowl over a saucepan of simmering water and it is supposed to increase in size and volume. And it does! For me, it's so fun to have that kind of positive reinforcement when you're working with a recipe that intimidates you. Long story short, try this recipe! Everyone will be so impressed that you actually MADE tiramisu, something that most people only order as a treat when eating out!

Original recipe can be found here.

Tiramisu

7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala
8 ounces mascarpone cheese, softened to room temperature
1 cup heavy cream

1 1/8 cup brewed espresso coffee
1 ounce dark chocolate, chopped
1/8 cup sweet marsala, plus 2 tablespoons
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder

To make the Tiramisu:

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

In a small saucepan, combine espresso, chocolate, marsala, vanilla. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.

Enjoy!

Make cheesecakes, Not War!

Just a quick posting to urge all of you to exercise your right to vote today! Whether you lean Blue(berry) or Red(Raspberry), you must get out and vote! It is your right and it is your duty!

~Sarah