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Fall Baking: The Pumpkin Edition

mimieats:

Fall baking - especially when it includes pumpkin - is my absolute favorite, but as I’m in New York and won’t be able to do any of that this year, I decided to go through my old recipes and just reminisce. And share them with you guys, of course.

Mini Pumpkin Spice Cupcakes with Cream Cheese Frosting (RECIPE)

Pumpkin Bread (RECIPE)

Pumpkin Mini Muffins (RECIPE)

Hope you guys get to try these out! I’ll just go get myself a pumpkin spice latte from Starbucks as consolation…

bellyofecuador:

MINI RED VELVET CUPCAKES I am obsessed with red velvet everything. It seems that the rest of the world is too. I’m pretty sure it has little to do with the cake itself and almost everything to do with the icing. Good thing I have perfected my cream cheese icing to something I’m really proud of. It’s probably the one thing I serve people in which I don’t have any hesitation or worry in the back of my head that they won’t like it. The time spent perfecting my icing has meant I have not always paid enough attention to the cake itself, until today. I finally decided to try out a new recipe (from Smitten Kitchen) and whew, I was rewarded with heaven. I’m bringing these to a going away party for some friends tonight, and   hopefully they’ll be a hit. They already have been one with my stomach. And A’s.  As you can see from the pictures, this recipe yields a TON of mini cupcakes. Definitely reduce the recipe if you’re not making them for a big event. This recipe can also easily be made into a full sized cake or cupcakes. This batter yields around 35 regular sized cupcakes, with the liners filled only 3/4 of the way. Bake between 20 to 25 minutes, but check in on them sooner in case your oven cooks faster. As always, the cake/cupcakes are done whenever a cake tester comes out clean, regardless of how much time a recipe instructs you to bake something. Ingredients:  
Cake:
1 tablespoon unsalted butter 3 1/2 cups cake flour 1/2 cup unsweetened cocoa (not Dutch process) 1 1/2 teaspoons salt 2 cups canola oil 2 1/4 cups granulated sugar 3 large eggs 2 tablespoons of red food coloring dissolved in 4 tablespoons of water 1 1/2 teaspoons vanilla 1 1/4 cup buttermilk 2 teaspoons baking soda 2 1/2 teaspoons white vinegar
Frosting:2 8-ounce blocks of cream cheese, at room temperature10 tbsp. unsalted butter, at room temperature4 tsp. vanilla extract2 cup confectioners’ sugar, sifted
Directions:
Make Cake:
1. Preheat oven to 350 degrees. Butter or grease cupcake pans. 2. Whisk cake flour, cocoa and salt in a bowl. 3. Place oil and sugar in bowl of an electric mixer or hand held mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine. 4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds. 5. Divide batter among cupcake pan, place in oven and bake until a cake tester comes out clean, about 10 minutes. Let cool in pans 20 minutes. Then remove from pans, and cool completely before frosting.
Make Frosting:
1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 2. Mix in the vanilla extract. 3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Taste to see if you want more sugar. I don’t like my icing too sweet, but you might.4. Put in fridge while cake is cooking. Take out a few minutes before icing so that it softens up a little.
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bellyofecuador:

MINI RED VELVET CUPCAKES I am obsessed with red velvet everything. It seems that the rest of the world is too. I’m pretty sure it has little to do with the cake itself and almost everything to do with the icing. Good thing I have perfected my cream cheese icing to something I’m really proud of. It’s probably the one thing I serve people in which I don’t have any hesitation or worry in the back of my head that they won’t like it. The time spent perfecting my icing has meant I have not always paid enough attention to the cake itself, until today. I finally decided to try out a new recipe (from Smitten Kitchen) and whew, I was rewarded with heaven. I’m bringing these to a going away party for some friends tonight, and   hopefully they’ll be a hit. They already have been one with my stomach. And A’s.  As you can see from the pictures, this recipe yields a TON of mini cupcakes. Definitely reduce the recipe if you’re not making them for a big event. This recipe can also easily be made into a full sized cake or cupcakes. This batter yields around 35 regular sized cupcakes, with the liners filled only 3/4 of the way. Bake between 20 to 25 minutes, but check in on them sooner in case your oven cooks faster. As always, the cake/cupcakes are done whenever a cake tester comes out clean, regardless of how much time a recipe instructs you to bake something. Ingredients:  
Cake:
1 tablespoon unsalted butter 3 1/2 cups cake flour 1/2 cup unsweetened cocoa (not Dutch process) 1 1/2 teaspoons salt 2 cups canola oil 2 1/4 cups granulated sugar 3 large eggs 2 tablespoons of red food coloring dissolved in 4 tablespoons of water 1 1/2 teaspoons vanilla 1 1/4 cup buttermilk 2 teaspoons baking soda 2 1/2 teaspoons white vinegar
Frosting:2 8-ounce blocks of cream cheese, at room temperature10 tbsp. unsalted butter, at room temperature4 tsp. vanilla extract2 cup confectioners’ sugar, sifted
Directions:
Make Cake:
1. Preheat oven to 350 degrees. Butter or grease cupcake pans. 2. Whisk cake flour, cocoa and salt in a bowl. 3. Place oil and sugar in bowl of an electric mixer or hand held mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine. 4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds. 5. Divide batter among cupcake pan, place in oven and bake until a cake tester comes out clean, about 10 minutes. Let cool in pans 20 minutes. Then remove from pans, and cool completely before frosting.
Make Frosting:
1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 2. Mix in the vanilla extract. 3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Taste to see if you want more sugar. I don’t like my icing too sweet, but you might.4. Put in fridge while cake is cooking. Take out a few minutes before icing so that it softens up a little.
Zoom Info
bellyofecuador:

MINI RED VELVET CUPCAKES I am obsessed with red velvet everything. It seems that the rest of the world is too. I’m pretty sure it has little to do with the cake itself and almost everything to do with the icing. Good thing I have perfected my cream cheese icing to something I’m really proud of. It’s probably the one thing I serve people in which I don’t have any hesitation or worry in the back of my head that they won’t like it. The time spent perfecting my icing has meant I have not always paid enough attention to the cake itself, until today. I finally decided to try out a new recipe (from Smitten Kitchen) and whew, I was rewarded with heaven. I’m bringing these to a going away party for some friends tonight, and   hopefully they’ll be a hit. They already have been one with my stomach. And A’s.  As you can see from the pictures, this recipe yields a TON of mini cupcakes. Definitely reduce the recipe if you’re not making them for a big event. This recipe can also easily be made into a full sized cake or cupcakes. This batter yields around 35 regular sized cupcakes, with the liners filled only 3/4 of the way. Bake between 20 to 25 minutes, but check in on them sooner in case your oven cooks faster. As always, the cake/cupcakes are done whenever a cake tester comes out clean, regardless of how much time a recipe instructs you to bake something. Ingredients:  
Cake:
1 tablespoon unsalted butter 3 1/2 cups cake flour 1/2 cup unsweetened cocoa (not Dutch process) 1 1/2 teaspoons salt 2 cups canola oil 2 1/4 cups granulated sugar 3 large eggs 2 tablespoons of red food coloring dissolved in 4 tablespoons of water 1 1/2 teaspoons vanilla 1 1/4 cup buttermilk 2 teaspoons baking soda 2 1/2 teaspoons white vinegar
Frosting:2 8-ounce blocks of cream cheese, at room temperature10 tbsp. unsalted butter, at room temperature4 tsp. vanilla extract2 cup confectioners’ sugar, sifted
Directions:
Make Cake:
1. Preheat oven to 350 degrees. Butter or grease cupcake pans. 2. Whisk cake flour, cocoa and salt in a bowl. 3. Place oil and sugar in bowl of an electric mixer or hand held mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine. 4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds. 5. Divide batter among cupcake pan, place in oven and bake until a cake tester comes out clean, about 10 minutes. Let cool in pans 20 minutes. Then remove from pans, and cool completely before frosting.
Make Frosting:
1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 2. Mix in the vanilla extract. 3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Taste to see if you want more sugar. I don’t like my icing too sweet, but you might.4. Put in fridge while cake is cooking. Take out a few minutes before icing so that it softens up a little.
Zoom Info
bellyofecuador:

MINI RED VELVET CUPCAKES I am obsessed with red velvet everything. It seems that the rest of the world is too. I’m pretty sure it has little to do with the cake itself and almost everything to do with the icing. Good thing I have perfected my cream cheese icing to something I’m really proud of. It’s probably the one thing I serve people in which I don’t have any hesitation or worry in the back of my head that they won’t like it. The time spent perfecting my icing has meant I have not always paid enough attention to the cake itself, until today. I finally decided to try out a new recipe (from Smitten Kitchen) and whew, I was rewarded with heaven. I’m bringing these to a going away party for some friends tonight, and   hopefully they’ll be a hit. They already have been one with my stomach. And A’s.  As you can see from the pictures, this recipe yields a TON of mini cupcakes. Definitely reduce the recipe if you’re not making them for a big event. This recipe can also easily be made into a full sized cake or cupcakes. This batter yields around 35 regular sized cupcakes, with the liners filled only 3/4 of the way. Bake between 20 to 25 minutes, but check in on them sooner in case your oven cooks faster. As always, the cake/cupcakes are done whenever a cake tester comes out clean, regardless of how much time a recipe instructs you to bake something. Ingredients:  
Cake:
1 tablespoon unsalted butter 3 1/2 cups cake flour 1/2 cup unsweetened cocoa (not Dutch process) 1 1/2 teaspoons salt 2 cups canola oil 2 1/4 cups granulated sugar 3 large eggs 2 tablespoons of red food coloring dissolved in 4 tablespoons of water 1 1/2 teaspoons vanilla 1 1/4 cup buttermilk 2 teaspoons baking soda 2 1/2 teaspoons white vinegar
Frosting:2 8-ounce blocks of cream cheese, at room temperature10 tbsp. unsalted butter, at room temperature4 tsp. vanilla extract2 cup confectioners’ sugar, sifted
Directions:
Make Cake:
1. Preheat oven to 350 degrees. Butter or grease cupcake pans. 2. Whisk cake flour, cocoa and salt in a bowl. 3. Place oil and sugar in bowl of an electric mixer or hand held mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine. 4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds. 5. Divide batter among cupcake pan, place in oven and bake until a cake tester comes out clean, about 10 minutes. Let cool in pans 20 minutes. Then remove from pans, and cool completely before frosting.
Make Frosting:
1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 2. Mix in the vanilla extract. 3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Taste to see if you want more sugar. I don’t like my icing too sweet, but you might.4. Put in fridge while cake is cooking. Take out a few minutes before icing so that it softens up a little.
Zoom Info

bellyofecuador:

MINI RED VELVET CUPCAKES

I am obsessed with red velvet everything. It seems that the rest of the world is too. I’m pretty sure it has little to do with the cake itself and almost everything to do with the icing. Good thing I have perfected my cream cheese icing to something I’m really proud of. It’s probably the one thing I serve people in which I don’t have any hesitation or worry in the back of my head that they won’t like it. The time spent perfecting my icing has meant I have not always paid enough attention to the cake itself, until today. I finally decided to try out a new recipe (from Smitten Kitchen) and whew, I was rewarded with heaven. I’m bringing these to a going away party for some friends tonight, and   hopefully they’ll be a hit. They already have been one with my stomach. And A’s.  

As you can see from the pictures, this recipe yields a TON of mini cupcakes. Definitely reduce the recipe if you’re not making them for a big event. This recipe can also easily be made into a full sized cake or cupcakes. This batter yields around 35 regular sized cupcakes, with the liners filled only 3/4 of the way. Bake between 20 to 25 minutes, but check in on them sooner in case your oven cooks faster. As always, the cake/cupcakes are done whenever a cake tester comes out clean, regardless of how much time a recipe instructs you to bake something.

Ingredients:  

Cake:

1 tablespoon unsalted butter
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
2 tablespoons of red food coloring dissolved in 4 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar

Frosting:

2 8-ounce blocks of cream cheese, at room temperature
10 tbsp. unsalted butter, at room temperature
4 tsp. vanilla extract
2 cup confectioners’ sugar, sifted

Directions:

Make Cake:

1. Preheat oven to 350 degrees. Butter or grease cupcake pans.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer or hand held mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Divide batter among cupcake pan, place in oven and bake until a cake tester comes out clean, about 10 minutes. Let cool in pans 20 minutes. Then remove from pans, and cool completely before frosting.

Make Frosting:

1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 
2. Mix in the vanilla extract. 
3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Taste to see if you want more sugar. I don’t like my icing too sweet, but you might.
4. Put in fridge while cake is cooking. Take out a few minutes before icing so that it softens up a little.

Cream cheese icing

Cream cheese icing is what you would normally find on a carrot cake and using this recipe exactly as it is makes enough to cover the top and sides of a 25cm round cake. The icing is not very sweet but creamy and really delicious.

It’s a very versatile recipe so if you like your icing sweeter, add a 1/4 cup of icing sugar to the mix and to make a chocolate version, add the extra sugar and 1/3 cup cocoa powder.

This really is the best cream cheese icing you will ever taste so next time you make cup cakes or any cake for that matter, smother them in this fantastic cream cheese icing.

What you need

250g cream cheese (none of that low fat nonsense)
1/4 cup butter
1/2 cup icing sugar
1 teaspoon vanilla essence

The process

Butter and cream cheese must be at room temperature before you start or you will really battle.

Add the butter and cream cheese to a bowl and blend together with a mixer or a wodden spoon until well combined, then add the vanilla and give it a very good mix.

Now sift in the icing sugar mixing constantly until the mixture is velvety smooth.

If you are adding the cocoa for the chocolate cream cheese icing, sift the cocoa and icing sugar in together.

That’s that, the best cream cheese icing you will ever taste.

If you use a spoon to mix this icing you are going to get a good workout, the faster you mix and the longer you mix, the better it gets.

I have also smothered a banana bread in the original icing and I can tell you it is something you are going to want to try.

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