Pumpkin cupcake filled with caramel and topped with cream cheese buttercream (Photo credit: Wikipedia)
With summer leaving and fall beginning we are excited about fall flavored cupcakes! Today we have a recipe for gluten-free pumpkin cupcakes with orange cream cheese frosting—yum! Enjoy these at your next fall birthday bash, or just because it’s fall!
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup buttermilk (if you don’t have buttermilk you can make it by combining 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar and letting it stand for 10 minutes before mixing in)
1/2 cup chopped pecans
1 cup raisins (your favorite variety—we love golden raisins here)
3 oz cream cheese, softened
2 tbsp butter, softened
1 tsp orange zest
2 tbsp fresh orange juice
2 1/2 cups confectioners’ sugar
3/4 cup chopped walnuts
Preheat the oven to 350°F. Place an oven rack in the center of the oven.
In a mixer (or using a large bowl and a hand mixer), beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low-speed and increase to high-speed to get the mixture light and fluffy.)
Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.
In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
Use a wooden spoon to mix in the pecans and raisins.
Arrange paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven to a rack. Let cool completely before frosting.
Beat the cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner’s sugar until blended and smooth.
Spread icing on cooled cupcakes and sprinkle with walnuts!
Today we have a recipe to share with you that has been adapted from this recipe by Lovestohost on All Recipes. They are simply amazing, because you don’t have to decide between cupcakes and cookies!
1 package of chocolate chip cookie dough – we love organic options you can pick up at Whole Foods!
1 (18.25 ounce) box yellow cake mix – Arrowhead Mills makes a great organic yellow cake mix!
1 1/3 cups water
1/3 cup canola oil
Form the cookie dough into tablespoon-sized balls, place onto a baking sheet, and freeze until solid, about 2 hours. You must freeze the cookie dough in order for these to work!
Preheat the oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with a whisk. Add the cake mix, water, and canola oil; continue beating for 2 minutes until batter is smooth. Fill the cupcake liners 2/3 of the way full.
Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, which is about 16-18 minutes. It is important not to over bake, otherwise the cookie dough will be overdone.
Let the cupcakes cool in the pan for 10 minutes before removing them to cool completely on a wire rack.
Frost them with your favorite store-bought or homemade frosting and consider sprinkling them with mini chocolate chips! Chocolate or cream cheese frosting works nicely.
This recipe could be changed up with any flavored cookie dough—oatmeal raisin, chocolate chunk, snicker doodle … which is your favorite cookie dough?
Chocolate bacon cupcake with chocolate buttermilk frosting (Photo credit: Wikipedia)
So at Make A Birthday Wish we love cupcakes, and today we’ve got a recipe we found on All Recipes to share with all of you that is a balance of sweet and salty and reminds us of a cupcake version of Voodoo Donuts famous Bacon Maple Bar donuts (which we are seriously craving)! So put aside your skepticism and give chocolate bacon cupcakes a try!
12 slices bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup cold, strong, brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting
Preheat your oven to 375 degrees F (190 degrees C).
In a large, deep skillet cook the bacon over medium-high heat until evenly brown. Using paper towels drain and remove excess oil from the bacon, crumble and set aside.
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt.
Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended (careful not to over mix).
Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
We are excited to indulge our donut craving with these cupcakes! What do you think about recipes that mix sweet and salty?
Last night was an incredible evening. We want to thank everyone who came out to our Annual Event. We could not do what we do without you! We sold 5 Auction Items, gathered over 50 presents, and we still having people calling us to make a donation.
We were glad that Michelle Ma and her team from West Valley Community Services could come out and share their heart with us! We said it last night, but it cannot be said enough, West Valley is changing the community of Cupertino. Their food pantry, Job Advice Counselors, Bank assistance, and Housing are transforming the community we live in. We are excited to be a small part of what they do for our community!
We couldn’t possibly talk about last night without showing you some the photo’s from the event!