there is so much hype surrounding martha stewart that i almost didn't believe her recipes could be that great. i love it when i am wrong
|start by whisking together flour, baking soda, baking powder, |
coarse salt, cinnamon, ginger, nutmeg, and allspice
|get 2 sticks of butter|
|melt in microwave and let cool|
|in a large bowl combine sugars, eggs, and cooled butter|
|just whisk together|
|add the dry ingredients and whisk until smooth|
|grab yourself a can of pumpkin|
|dump the whole thing in|
|whisk until combined|
|fill lined muffin tins about halfway and bake for 20-25 min|
|cool on wire rack and get started on your frosting|
|this frosting is 2:1 (instead of the usual 1:1) cream cheese to butter ratio|
|make sure they are room temperature and beat until light and fluffy|
|add 2 cups confectioners sugar, some cinnamon and nutmeg, and beat|
|lazy girl's icing technique: just stick the cooled cupcake in and give it a little twist|
|there might be a little spot like this when you lift it out|
|but you can just smooth it over with a spatula.|
|take a bite|
|... with your razor sharp t-rex teeth|
the great thing about this cupcake batter is that you only need 1 tool - a whisk.
simplicity is so underrated.
2 cups flour
1tsp baking soda
1tsp baking powder
1tsp coarse salt
1/4 tsp nutmeg
1/4 tsp allspice
1cup packed brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree
in a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. set aside
in a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs. add dry ingredients and whisk until smooth. whisk in pumpkin puree.
line muffin tin and fill cups about halfway.
bake at 350 for 20 to 25 min.
this made exactly 2 dozen moist, delicious, cupcakes for me. i did not alter the recipe at all.
if it ain't broke...
however, martha didn't provide a frosting recipe for these so i made my own:
extra cream cheesy frosting
2 8-oz blocks cream cheese, room temperature
1 stick unsalted butter, room temperature
2 cups confectioners sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
beat cream cheese and butter until light and fluffy
add remaining ingredients and beat well
wasn't that easy? most cream cheese frostings call for a 1:1 cream cheese to butter ratio, but for this i did 2:1. i think the extra cream cheesiness complements the cupcakes and spices quite well.