Test Kitchen Thursday - Pumpkin Cupcakes

Finally back on track with Test Kitchen Thursdays!

Once it starts to feel like fall there's nothing like baking with pumpkin (for me anyway).  Once again I was suckered into purchasing the newest Taste of Home Fall Baking Magazine at the check out stand.  My husband said he has no problem with this as long as I actually bake some of the yummy looking recipes. (my mom on the other hand is a complete enabler - but I love the Christmas magazine you gave me :) - thank mom!)  So, this works perfectly with trying out new recipes to blog about (and potentially find something good for the 2012 Iowa State Fair).

These cupcakes remind me a lot of my absolute favorite cupcakes growing up - those chocolate ones with the cream cheese filling and chocolate chips.  Wow - mom made the best ones.  Same principal just pumpkin cake with cream cheese filling.  I did experiment with the recipe and added those little caramel bits to a few cupcakes - so worth the experiment.

Without further ado - the recipe:

Yield: 2 dozen

Cake Batter:
1 can (15 oz) solid pack pumpkin
2 Cups sugar
1 Cup canola oil
4 eggs
2 Cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (I used my vietnamese cinnamon - yum)
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
1 pkg (8 oz) cream cheese, softened
1/3 Cup sugar
1 egg
Caramel chips (optional)

Directions:

Preheat oven to 350 degrees F.

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended.  In small bowl, combine rest of the batter ingredients - whisk together.

For filling, in another small bowl, beat cream cheese and sugar until smooth.  Add egg; beat on low just until combined.



Batter and Filling



Fill paper-lined muffin cups 1/3 full.  Drop filling by tablespoonfuls into center of each cupcake.

Sprinkle with a few caramel chips at this point if desired. 

 Cover with remaining batter.



For some reason I had loads of batter left so put the rest in my two pumpkin ramekins.  My cupcakes did sink after cooling so I probably should have added more batter; I didn't add the rest of the batter because my cups were over 2/3 full and I didn't want them spreading all over the place - but this batter doesn't seem to do that.



Bake at 350 degree F for 20 - 25 minutes or until toothpick comes out clean.  Cool for 10 minutes in pan on wire rack before removing from pans to racks to cool completely.  Refrigerate leftovers.

Grant and Clark both loved the cupcakes!  Although Grant ate completely around the cheesecake center on the first one he ate.  I told him it would be better once it was cool - after all you can't leave the best part!

Small Autumn Arrangement Tutorial

These are very simple little autumn decorations to make.  They are also very cost effective.  I made 20 of them two years ago for less than $30.

Here's what you'll need (this should make 3 pots):

Floral Oasis (for dry arranging - don't use the oasis for live arrangements there is a big difference) - cylinder shaped for this project (I matched the size to the pot).  You will only need one as it will be cut into three pieces.
3 Miniature terra cotta flower pots
Spanish moss (1 small bag)
Assorted/Bunch Faux Fall Leaves
Pumpkins (the ones I used were in a packaged set for ornament/hanging use)
Tools:
Hot Glue Gun
Floral "U" shaped Pins (nice to have but not essential)
Knife
Wire Cutters

You can see some of the tools I use in the photo below.  For this project I didn't need the floral wire or floral tape but they aren't bad to have on hand for arrangement projects.  This project uses cylindrical foam (or oasis) rather than block foam (see next photo).

Set it in so you get a good measure and mark with knife where the top of container is (do not cut through on this mark).  The foam will not go completely to the bottom and that's OK for this small of a project.

Cut at least 1/4 - 1/2" above the top of the container mark -- this should yield 3 similar size pieces (which gives the ability to make 3 of these quickly).

Put a ring of hot glue around the foam and glue into the container (you don't have to do this step but it helps with stability).  Take a "clump" of moss - enough to cover top and sides of foam - put some drops of glue on foam and glue down.

Press the moss gently and fill in any gaps where the foam may show through.

To further secure (if you wish) gently mold the moss and push floral "U" pins into the oasis.

Now lay out the items you have that you would like to decorate with.  I like to do this to see what I have to work with.

If you have some pieces that aren't pre-picked (have a stem for pushing into the floral oasis) it is easy to make them into picks.  Use an awl or other sharp object and make a small hole.

Then push a spare piece of stem from an arrangement you've cut from - or, use a dowel, small stick, lollipop stick, bamboo skewer (you get the idea) into the hole (use a little glue if it doesn't seem secure).

Start placing your floral decorations.  With an artificial arrangement it's very easy to move items if you don't like the way it looks.

I usually start with the base items - like the leaves in this case.  Then add in the flowers.

And finally the pumpkin "centerpiece" of the arrangement.  You could also add a bow or some ribbon.

Here are my 3 finished mini-arrangements.  My favorite is actually the one on  the right - just leaves and pumpkin (very simple).

Here's a close-up:

This is the close-up of the one with flowers and berries:

Here they are on display - I was happily surprised when the pots fit perfectly in my tea cups!

Happy Fall Decorating!