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The absolutely perfect fall cupcake.
For the cupcakes:
Preheat oven to 350°F. Line two 12-count standard muffin tins with paper baking liners. Set aside.
In a medium bowl, sift together the flours, sugar, espresso powder, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves. Make a well in the center of the flour mixture and set bowl aside.
In another medium bowl, combine the eggs, pumpkin, melted butter and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened.
Divide batter between the 24 prepared cups. Bake for 18-20 minutes, or just until a wooden toothpick inserted into the centers of the cupcakes comes out clean. Do not over bake. Remove cupcakes from pan to a wire rack to cool completely.
For the frosting:
In a large bowl using an electric mixer, beat cream cheese until completely smooth and creamy. Add butter and beat again for another minute or two, until the mixture is light and fluffy. Add vanilla and cinnamon and beat just to combine. Slowly add powdered sugar, one cup at a time, beating well after each addition.
Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808), pipe frosting onto each cupcake.
For the finishing touches:
Mix together the cinnamon and sugar, and then sprinkle each frosted cupcake with this mixture. Press a chocolate coated coffee bean into the frosting on top of each cupcake.
Store cupcakes in the refrigerator. Let them sit at room temperature for 20 to 30 minutes prior to eating.
Fresh strawberries add seasonal sweetness to these tempting treats.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!