My nephew leaves this weekend for the Air Force boot camp. My sister threw a going away party for him this past weekend. I made these! So moist and yummy!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Ingredients:
2 c. canned pumpkin
2/3 c. vegetable oil
2 c. granulated sugar
1/2 c. milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp ground ginger
1/2 tsp. salt
Frosting :
8 ounces cream cheese, at room temperature
4 Tbsp. butter, at room temperature
4 c. 10x sugar
1 tsp. vanilla
1 tsp. cinnamon
Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners. (I use my Demarle at Home without liners for our personal home consumption, but use liners for company)
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter.
Fill liners 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
Frosting:
In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well.
Happy Stamping & Knitting!
This is from my Demarle at Home rep table talk issue!
November 23, 2009 Congratulations Melissa Cunnington! Winner of the December "A Dish to Pass"
Melissa LOVES this recipe. When she baked the pie, it brought out many smiles and "Ooh's" and "Ahhs"!
Recipe:
10-12 med. tart apples peeled and sliced thin
1/2 c. sugar
Lemon juice
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
3/4 c. chopped pecans
1/2 c. brown sugar
1/2 c. butter
2 T. corn starch
Pie crust (any will be fine): one for the bottom, one for the top
1 egg (whisked)
The following Demarle at Home product was used:
Fluted Pie Mold
Pastry Brush
Magnetic Measuring Trio
Large Stock Pot
Medium Baking Sheet
Directions:
Take the apples, sugar, lemon juice, cinnamon, cloves, and nutmeg and place into a large stock pot. Add about 1/4 cup of water. Simmer the apple mixture until apples are soft. Once they are soft take a small amount (about 2 T.) of cornstarch and mix with water. Add it to the apple mixture while it's simmering to make the juice a little thicker.
Melt the butter and pour onto the bottom of the mold; add the sugar and the pecans and spread evenly on the bottom. Place one of the pie crusts over the top of the pecan mixture. Add the apple mixture and top the pie with the 2nd pie crust. Use the pastry brush to glaze the top of the pie with the egg mixture.
Bake in the oven at 375° until the crust is golden (30-45 minutes). Take out of the oven and allow to cool for at least an hour. When pie is cooled flip it upside down onto a large serving platter and peal off the mold.
Voila! A beautiful presentation and dessert everyone will remember!
Happy Stamping & Knitting!
