Hello readers! I know I have been MIA for a few weeks. Actually, it was the end of summer when I last posted a blog. Ay, ay, ay!! And now, we are half into October. Besides being busy with cooking classes, some catering and other food related events, I am happy to report that The Food Diva has a new love. Yes, that's right. I got a man! And well, if you were me, would you be at your desk blogging, or cuddling on the couch with your sweetheart? OK, you get my point. He is a chef, and currently working double shifts. So, back to my blog. Yesterday we went to the Half Moon Bay Pumpkin Fest. I love it. Brisk air, dense fog and the hefty aroma of pumpkin pie. Along with the carving contest and the big pumpkin weigh off, there were food vendors, live music, arts and crafts. I enjoy the festival. However, what I really look forward to is the drive back Highway 1 along the coast and the various roadside farm stands and pumpkin patches I visit on the way home. At Bob's Pumpkin Patch I picked out three small pumpkins, two for eating, one for decor.
Besides the amazing vivid orange hues and the variation of sizes and shapes, I love the names of the varieties of pumpkins. Sugar Baby, Cinderella, Spooktacular, Trick or Treat, Autumn Gold and Frosty.
Hmm, so what to make? Pie, nah..don't want to have that. Brulee? Nope, want something more comforting. Something that will go well with my hot cup of morning coffee. Ah ha..how about muffins? Well, that was the first direction I was heading in..but then you know me, I want more "Wow"! So, spiced cupcakes fragrant with nutmeg, cardamom, and allspice, oven roasted pumpkin, fluffy cream cheese frosting and candied ginger. Oh yeah, now we're talking! Let's get baking.
Divalicious Spiced Pumpkin Cupcakes with Cream Cheese Frosting and Candied Ginger
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans
Cupcakes: Sift together the flour, baking powder, baking soda, salt, cardamom, cinnamon, nutmeg and allspice into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting and candied ginger. Makes 24 cupcakes.
Frosting
2 - (8 ounce) packages of cream cheese, softened at room temperature
1/2 cup unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon vanilla extract
1/4 cup candied ginger, chopped
In a bowl whip together the butter and cream cheese. Add the sugar and vanilla. Generously slather each cupcake with frosting and sprinkle on the ginger. Enjoy!
Cream Cheese Frosting
