Irresistible Pumpkin Cupcakes Recipe: A Sweet Twist on Classic Fall Flavor

Irresistible Pumpkin Cupcakes Recipe: A Sweet Twist on Classic Fall Flavor

Indulge your taste buds in a delightful journey with our easy-to-follow Pumpkin Cupcakes recipe. Elevate your fall baking game with these moist and flavorful treats that capture the essence of the season. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises a mouthwatering experience that will leave everyone craving for more.  Since November is the month of the chrysanthemum, I chose to adorn these pumpkin cupcakes as mums in honor of Thanksgiving. The recipe I'm sharing today is a personal favorite, as it consistently produces tender cupcakes infused with the alluring aroma and taste of autumn spices.

Receta de Cupcakes de Calabaza (Pumpkin Cupcakes) en español. 

Typically, in food blogs and culinary platforms, buttercream or meringue buttercream is commonly used for embellishing cakes and cupcakes. However, I prefer to use Suspiro (Italian meringue without butter) - a flawless lactose and gluten-free frosting and I am pleased with the results achieved with the Dominican Frosting. follow this step-by-step guide on how to create these heavenly Pumpkin Cupcakes and make your autumn celebrations extra special!

For the chrysanthemum flowers I use 

tip # 68 for the leaves, and tip # 80 for the petals.

Pumpkin Cupcakes

Easy-to-prepare Pumpkin Cupcakes or cake recipe. 

Ingredients:

¼ cup (½ stick) unsalted butter at room temperature
½ cup brown sugar (muscovado)
1 egg
1 cup all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon soda
pinch of salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon freshly grated or ground ginger
¼ teaspoon ground cloves or allspice
¼ cup buttermilk or its substitute
½ cup canned pumpkin puree


Preparation: 

1. Preheat oven to 350˚F (175˚C). Prepare cupcakes pan with liners. Sift flour, baking powder, baking soda, salt, and spices, Reserve. If prefer you can prepare a cake pan to make a one-layer cake.

2. With the paddle attachment beat butter and sugar until pale and fluffy. Clean the sides of the bowl as many times as needed with a spatula. Add egg, and beat until incorporated. Add the flour mixture in three batches, alternating with two additions of buttermilk, and beat on low speed just until blended. Add pumpkin, beating just until combined.  

3. Pour into prepared cupcake pan. Bake at 350˚F (190 ˚C) for 15-20 minutes or until a toothpick inserted comes out clean. Let cool completely before decorating.

Yield: 12-14 cupcakes or one 8" layer cake. 

Notes: 

a) These cupcakes can be prepared up to three days in advance and stored in an airtight container. I have personally stored mine unrefrigerated for several days and they have kept well, but if you prefer, you can also store them in the fridge.

b) My favorite way of serving these cupcakes is sprinkled with icing sugar, but they also pair well with cream cheese frosting or any other frosting of your preference. For more cupcake and frosting recipes, you can find them here: RECIPES.

c) You can use this same recipe to make a cake instead of cupcakes. The Adaptation of this recipe for a cake is to duplicate everything except the baking soda to make two 8" or 9" layers. If only making a small one-layer cake, then there is no need to duplicate the recipe. It yields ONE 8" or 9" cake layer.

d) Check out another version of these delicious cupcakes made with marshmallows HERE.

Wishing you a joyous Thanksgiving Day surrounded by loved ones, and may peace fill your home. I encourage you to take a moment to pray for those who are unable to enjoy a meal at their table, and for those who struggle to afford basic necessities such as bread or milk for their children. Let's also remember those who are separated from their families for various reasons. May this day be more than just about indulging in delicious feasts, but also about sharing abundance with those in need.

If you liked this recipe, you might be interested in:

Pumpkin Pie Recipe

Pumpkin Cake - This same recipe in a cake form

Give generously to them and do so without a grudging heart; then because of this the Lord your God will bless you in all your work and in everything you put your hand to. There will always be poor people in the land. Therefore I command you to be openhanded toward your fellow Israelites who are poor and needy in your land. ~ Deuteronomy 15:10-11

 God bless,
 
Text and Photos © Mari's Cakes

Ground Beef, Picadillo de Res

Ground beef is a versatile ingredient that can be used to create a wide variety of dishes, from simple to elaborate, and from around the world. It's a popular choice for many home cooks, as it's quick and easy to prepare, and can be ready in less than 30 minutes. 

In the past, I used to season ground beef in advance, but I've since learned a better way to prepare it. To ensure that the meat cooks loosely and doesn't become lumpy, it's best to sauté it without seasoning until it's no longer pink and has slightly browned. Once it's browned, you can then add the desired seasoning for the dish you're preparing. 

En español: AQUÍ

It's important to keep in mind that the quality and quantity of fat in the meat can affect the amount of water or broth needed in the recipe. Additionally, this recipe can also be used to prepare ground chicken or pork, but it's important to note that pork may need to be cooked for a longer period of time. 

Overall, ground beef is a great ingredient to have on hand for quick and easy meals, and with the right preparation, it can be transformed into a delicious and satisfying dish.

Ground Beef 

Ingredients:

1 pound ground beef

1 onion

1 green pepper

2 Tablespoons of chopped cilantro or to taste

2 teaspoons tomato paste or tomato sauce

1½ teaspoon mashed garlic

½ teaspoon oregano (optional)

1½ teaspoon chopped olives and capers

2 Tablespoons soy sauce or Worcestershire sauce

1 Tablespoon vinegar or juice of sour orange

½ cup water or broth
Salt and pepper to taste

2 Tablespoons of oil to stir fry

Preparation:

1. In a hot frying pan or skillet with oil, stir-fry ground meat until it is no longer pink. With the help of a flat silicon spatula or wooden spoon, stir meat to get it separated and remove any formed lumps. When the meat juices dry and the ground meat begins to brown add onion, pepper, cilantro, tomato paste, garlic, oregano and olives, and capers. These could be chopped finely or processed in the food processor before adding to the pan.

2. Sauté meat for two minutes, and then add soy sauce and vinegar. Add ½ cup of water or broth, let sauté for 2 minutes more, add salt and pepper if needed, cover and cook over low fire for 5 minutes or until you have the desired consistency. The amount of water needed depends on the amount of sauce you would like to have in your picadillo.

Notes:

a) The seasoning used can vary depending on what type of dish you're preparing the ground meat for. As indicated in this recipe leaving it without much sauce or almost dry, would be ideal for filling kipes, bell peppers, pastelitos and empanadas [stuffed savory pastries]. With more sauce, it is perfect to accompany a dish of rice or pasta and to use as a filling in lasagna, pasteles en hoja, and pastelones [meat casseroles].

b) To use in:

• Italian dishes: substitute the cilantro, soy sauce, olives, and capers, for basil and parsley. 
• For Mexican dishes: replace the olives, capers, and soy sauce with 1½ teaspoons chili powder, and 1½ teaspoons cumin powder.

Receta de Carne Molida en español: AQUÍ

Do not be overcome by evil, but overcome evil with good. ~ Romans 12:21

C is for Cookie!

C is for cookie, and that good enough for me! Happy Birthday Crystal! Today my oldest has turned 21! We have a nick name for her at home, cookie, but I already told you guys this in, I love you no matter what Chocolate chips Cookies. I am so proud of her, she is in her third year of Med. School, but she is  still my baby :) Since she loves cookies, and the cookie monster song below, I thought these were the perfect cupcakes to dedicate for her. For my version of the cookie monster cupcakes, I used this vanilla cupcake recipe, and this meringue recipe.

En Español

I am happy to be back on track, I had disappear for the month of October, [you can find out why here: By the Candlelight], but hopefully will be posting a usual for November and December. A warm welcome to all the new subscribers, and a great cookie thanks to my loyal readers.

To make these cupcakes you'll need:

• Cupcakes of you choice
• Frosting of your choice
• Two pastry bags one for the blue frosting, and the other for the white frosting
• Tip #133 [grass tip] for the blue fir
• Tip #12 [round tip] for the eyes
• Chocolate chips for the eyes
• Chocolate chip cookies 

 I first did a thin layer of blue frosting with the round tip.

Then I proceeded to do the fur with the grass tip #133.

Eyeballs were done with round tip # 12.

Place half of a cookie inside the mouth area. An Oreo cookie could be used instead.

Note: The storybook is a sesame street book: When is Saturday (Sesame Street Book Club) , by Deborah Kovacs.

 

“The Lord bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face toward you and give you peace.” ~ Numbers 6:24-26