Pumpkin Cupcakes with Orange Cream Cheese Frosting

Yield: 12 cupcakesPumpkin-Patch

Ingredients: 

  • 1/2c. butter, room temperature
  • 1 c. sugar
  • 2 large eggs
  • 1 c. canned pumpkin
  • 1 Tbsp. vanilla
  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 c. milk

Orange Cream Cheese Frosting:  

  • 6 oz. cream cheese, softened
  • 6 oz. butter, softened
  • 1 1/2 c. powdered sugar
  • 1 Tbsp. minced orange peel
  • 1/4 tsp. orange extract

Directions: Beat butter and sugar until smooth.  Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla and beat until blended.

In another bowl, mix flour, baking powder, salt and spices.  Stir half the flour mixture into pumpkin mixture.  Stir in milk just until blended. Add remaining flour mixture and stir just until blended. Spoon batter equally into 12 paper-lined cups.  Bake at 350 degrees about 20 minutes or until tests done.

To make the frosting, combine all the ingredients and beat until smooth.  Frost the cupcakes.

Recipe from My Recipes.com

 

A Hole in One – Golf Cupcakes

Better Homes and Garden’s Recipe

Father’s Day Golf Cupcakes

Makes: 12 servings

Ingredients:

  • 1 recipe Best Chocolate Cupcakes (see below)
  • 1 package purchased vanilla frosting, or 1 recipe Creamy Vanilla Frosting (see below)
  • Golf tee
  • Golf Ball
Golf cupcakes

Score big with these golf cupcakes found on BHG.com

 

Directions:

  • Bake one batch Best Chocolate Cupcakes. Let cool.
  • Use green food coloring to tint purchased vanilla frosting or Creamy Vanilla Frosting. With a pastry bag and narrow decorating tip, create thin blades of grass with upward strokes.
  • For the cupcake toppers, hot-glue the golf balls to new, clean golf tees. Stick the toppers in the middle of each cupcake just before serving.

For the Best Chocolate Cupcakes

Ingredients:

  • 3 eggs
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup butter, cut into pieces
  • 3 tablespoons creme de cacao
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Directions:
Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan combine the 6 ounces chocolate and the butter. Cook and stir over medium heat until melted. Remove from heat. Stir in creme de cacao; cool.
Grease and flour twelve 2-1/2-inch muffin cups (or line with paper bake cups or parchment paper squares)*. In a small bowl stir together flour, baking powder, and salt. Set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 3 minutes or until thick and lemon color. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined; set aside.
Wash beaters thoroughly. In a medium bowl beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into chocolate mixture to lighten. Fold in the remaining beaten egg whites.
Spoon batter into the prepared muffin cups, filling each about two-thirds full.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on a wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Place Frosting into a pastry bag fitted with a medium star tip. Pipe long stars of frosting onto tops of cupcakes. Sprinkle with additional chopped chocolate. Makes 12 (2-1/2-inch) cupcakes.

 

Creamy Vanilla Frosting

Ingredients:

  • 1/3 cup shortening
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 2 teaspoons milk
  • Milk

Directions:
In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.

Star Quality on Oscar® Night

And the winner is…

Your Oscar® night party will gain glowing reviews with these tips from the Food Network.  Check it out…

Recreate the Hollywood Sign

Hollywood cupcakes

The Food Network has some fast and fun ideas for your Oscar party.

Grab some toothpicks and create these little letters to decorate your cupcakes. Regular or paper stock would be fine… or even seals would work for your letters.

This decorating idea can be used for other theme parties.

For a birthday, anniversary and/or retirement party simply spell out the guest of honor’s name.

Another idea is to  use copyright-free clipart instead of letters.

The possibilities are endless.

Seeing Stars

Star fruit in champagne

Celebrate with champagne and a star garnish

Another quick idea for your party is to cut your fruit garnishes in a star shape for all your drinks.

Don’t limit this to just the garnishes… serve star-shaped cheeses with your crackers as a hors d’ oeuvres.  

Nominee Napkin

Turn paper napkins into Oscar® envelopes with a gold seal, red ribbon and some clever folding: Open the napkin and lay it flat; fold in the top two corners to form a triangle. Fold the bottom edge of the napkin up until it meets the base of the triangle, then fold the top triangle down and seal.

Nominee Napkin

Impress your guests with some clever napkin folding

Step Right Up…

Create a “concession stand” for your guests.  Stock it with some Junior Mints and popcorn for that movie-going experience.

This recipe for sweet and spicy popcorn is a delicious snack perfect for parties. This recipe was featured on The Martha Stewart Show, October Fall 2007.

Concession Stand

Let’s all go to the Lobby

Martha Stewart’s Sweet & Spicy Popcorn Crunch

Yield: about 11 cups
Ingredients:
2 tablespoons safflower oil
1/2 cup popcorn kernels
1 cup salted peanuts
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
  2. In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes.
  3. Transfer popcorn to large bowl; add peanuts and set aside.
  4. Combine butter, sugar, and corn syrup in a medium pot over medium heat.
  5. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.
  6. Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate.
  7. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.
  8. Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.

My Heart belongs to…

Bake your Heart Out with this Pan…

heart shaped cupcakes

Eat your heart out!

mini baking pan

Create heart-shaped cupcakes, muffins and/or scones with this 8¾” x 8¾” x 1½” cast-aluminum pan, made in the USA, sold through King Arthur Flour Baking Company.

The pan has a non-stick coating and a lifetime warranty.

It is oven, freezer and dishwasher safe.  However, avoid using any abrasive materials, such as scouring pads, on this pan.

baking pan

This pan costs $29.95 (US), plus tax, shipping and handling.