[Guestpost] Pumpkin Cupcakes. No big deal.

It’s guest post time, kiddos. I did some traveling recently, and I baked on the road, because I am COMMITTED to my CRAFT. I’m going to let my friend Meg do the talking here. Be back with my usual snarkity unecessary curse words too many caps no proper punctuation snarky snark in a few:

Hellooooo, readers! Meagan, here. Just call me, “guest poster extraordinaire.”

Kat came to DC from SF this weekend. No big deal. I picked her up from the airport, drove straight to the “deli” (its in quotes cause delis do not exist here). We got a couple of egg sandwiches. Big plus? TWO fried eggs per ONE sandwich. (You reading this Firehouse Deli?) And as we ate on my balcony, Kat went on and on about how SF just does not have seasons. Fall this, Spring that, Summer?! What’s that?

Well, it is Fall. Not technically, of course. The autumn equinox (thanks, Wikipedia!) is not until September 23rd. More than 10 days away. But, the mornings are crisp! Women are complimenting their Ray Bans with colorful scarves. Men are busting out the flannel plaid shirts and growing some in- preparation-for-winter scruff (sexy!).

Given the lovely weather (Seriously, Mother Nature, do not fuck this up. Hold off any drastic weather changes. No heat wave or snowcapocalypse necessary. Thanks!), Kat and I decided to make a decadent fall dinner. I went to my first Farmers’ Market. Kat lamented about the lack of deliciously crisp McIntosh apples on the left coast. I lamented about how I am ridiculously allergic to apples. She gasped. Then, she bought a ton of apples (which she proceeded to offer me as she chopped them up. She obviously was too enamored with the apples to listen to my SERIOUS food allergy stories). [Editor’s note: exaggeration!!! but seriously, apples!!!!]

We dropped off our variety of veggies – kale, red onions, okra, etc. Then, we headed off to the Adams Morgan Day Festival to see Kat’s friend Danielle. Her boyfriend, Brian, started this uh-MAZE-ing new business, PLEASANT POPS. And while the company may have gotten its name from the area of town (Mt. Pleasant) that it started in. . . (actually, its possible that I am just making that shit up), The popsicles were beyond pleasant. They were, as I stated above, uh-MAZE-ing. I had the avocado cream. Kat had the raspberries and cream. Five dollars well spent.

Then, Kat and I came home to continue eating. Started off with Corn and Avocado Salsa. Quickly followed by Acorn Squash stuffed with brown rice, red onions, and kale. Side dish? Okra with tomatoes and red onions. No. big. deal.

Next up, dessert. We wanted to keep with the fall theme, ya know? What should we make? You guessed pumpkin pie, didn’t you? Well, no, you didn’t. Why? Cause, reader, you are smart and you read the title of this blog post. PUMPKIN CUPCAKES. No. big. deal.

Kat made do with the lack of. . . oh every baking utensils known EXCEPT silicon cupcake liners, those things are not only eco-friendly but awesome for cooking egg muffins in the morning. As you can see from the pictures, Kat really needed to use her upper arm strength to mix the batter, whip the frosting and some other technical terms. The end result? Really moist fucking cupcakes. I chronicled the adventure with my iPhone app, Hipstamatic. Again, no big deal. Enjoy!

[Editor’s note: these cupcakes are legitimately scrumptious and quite possibly the moistest {shudder at that word} cupcakes known to man. Also, ignore above blasphemous sweatshirt]

Pumpkin Cupcakes with Maple Cream Cheese Frosting
from Leite’s Culinaria

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

For the frosting:
Two (8-ounce) packages Philadelphia Brand cream cheese, softened
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cake
1. Preheat the oven to 350° (175°C). Butter two 8-by-2-inch cake pans, line them with parchment circles, butter the parchment, and coat the pan with flour. Tap out the excess.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the pans. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool the pans on racks for 10 minutes. Invert the cakes onto racks and remove the parchment paper. Cool completely.

Make the frosting
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.


Author: katboda

Hey, cram it.

2 thoughts on “[Guestpost] Pumpkin Cupcakes. No big deal.”

  1. Dear Kat in the Kitch,

    So I’m sitting there in Civil Procedure class, minding my own business (like the Constitution says I should, implied right to privacy and all that good stuff). It’s the end of class. The Smith Alumna of Surprisingly Good Genes who sits immediately to my right suddenly asks, apropos of nothing: “Would you like a homemade cookie?” Certainly, say I. Thereupon she presents me with a HOMEMADE BLACK-AND-WHITE COOKIE, along with a cookie-sized tupperware container in which to transport aforementioned cookie home. “Just bring it back when you can.”

    This presents two questions, only one of which I am capable of answering on my own: 1) Shall I return the favor with some concoction from my own kitchen to fill the tupperware for its return (obvi), and 2) may I interpret this strange behavior as a variety of old-fashioned court-ship?

    Shocked in Chicago

  2. Dear Sic-

    The fact that said homemade cookie was provided in its very own (unnecessary) tupperware suggests SAoSGG wanted a reason for future interaction. So yes, you should take advantage of this and return the tupperware with something delicious inside as a thank-you. OR return her tupperware clean and give her a piece of YOUR tupperware with the baked good, ensuring yet ANOTHER exchange of tupperware in the future, and so on, ad infinitum. I can only hope this is a sign of old-fashioned courtship, because it makes my heart all warm. Warm like the cookie/muffin/brownie you’re going to bake to express your interest in SAoSGG. Godspeed, Sic. And may I suggest: apple-pumpkin muffins, cinnamon rolls, granola, black-bottom cupcakes, or triple ginger cookies?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s