swanky cupcake recipe swap: pumpkin ginger
Pumpkin Ginger Cupcakes with
Zesty Carrot and Brown Sugar Frosting
12 cupcake papers
1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1 pinch nutmeg
1/2 cup light brown sugar
1/2 cup sugar
2 Tablespoons canola or vegetable oil
3/8 cups or 6 Tablespoons softened butter
2 large eggs, lightly beaten
8 oz canned pumpkin (just over half the standard 15 oz can)
1 teaspoon fresh grated ginger
1/2 teaspoon vanilla extract
zest of 1/2 an orange
Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 22-26 minutes. Transfer cupcakes to racks and cool completely.
2 Tablespoons softened butter
2 Tablespoons brown sugar
1 Tablespoon luvli juices Zingy Carrot juice (www.luvlijuices.com)
1 cup confectioners sugar
zest of 1/2 an orange
In a small bowl, combine butter, brown sugar and juice. Beat until smooth. Beat in sugar 1/4 cup at a time, scraping down sides of bowl occasionally. Finally, beat in orange zest. If frosting is too soft to work with, refrigerate up to 20 minutes.
Zesty Carrot and Brown Sugar Frosting
12 cupcake papers
1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1 pinch nutmeg
1/2 cup light brown sugar
1/2 cup sugar
2 Tablespoons canola or vegetable oil
3/8 cups or 6 Tablespoons softened butter
2 large eggs, lightly beaten
8 oz canned pumpkin (just over half the standard 15 oz can)
1 teaspoon fresh grated ginger
1/2 teaspoon vanilla extract
zest of 1/2 an orange
Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 22-26 minutes. Transfer cupcakes to racks and cool completely.
2 Tablespoons softened butter
2 Tablespoons brown sugar
1 Tablespoon luvli juices Zingy Carrot juice (www.luvlijuices.com)
1 cup confectioners sugar
zest of 1/2 an orange
In a small bowl, combine butter, brown sugar and juice. Beat until smooth. Beat in sugar 1/4 cup at a time, scraping down sides of bowl occasionally. Finally, beat in orange zest. If frosting is too soft to work with, refrigerate up to 20 minutes.