Oh man, Old School is too funny. So it’s Saturday night, I started watching the Red Sox game, but tired quickly — sorry Nick (and all those other die-hard fans out there) for my lack of spirit, but seriously, it’s already 6-0. Anyway, after flipping through the channels, I came across Old School, a movie I still have not seen start to finish but that I feel I’ve seen 100 times because my lacrosse team quoted it incessantly when it came out in 2003. Anyway, I’ve been laughing out loud … my poor grandmother … I’m probably waking her up.
What else, let’s see, I just had the most delicious moussaka for dinner, followed by Balzano apple cake for dessert, two treats left for my grandmother by my auntie. I must learn that moussaka recipe — it is unbelievable!
Oh and these cupcakes, the third in a series of pumpkin recipes, are really a seasonal treat — they’ll please everyone: On Monday, fearing if I left them in my reach they would disappear as quickly as last week’s apple cake, I dropped the remaining 11 of this batch of 12 off at The Bulletin’s office, and they were a big hit. Unfortunately, I still have about a quart of the cream cheese frosting left in my refrigerator at home … I really hope I don’t return to Philadelphia with an empty stomach.
Next pumpkin recipe: Thai Pumpkin Soup with Sweet and Salty Pumpkin Seeds
Pumpkin Cupcakes with Cream Cheese Frosting
Yield = 12 cupcakes
1½ cups flour
1 teaspoon baking powder
1 cup pumpkin purée
1/3 cup vegetable oil
2 large eggs
2 teaspoons pumpkin pie spice
1¼ cups sugar
½ teaspoon baking soda
½ teaspoon kosher salt
frosting and decorative garnishes (purchased at Fante’s) if desired
Preheat the oven to 350ºF. Whisk together the flour and baking powder. In a separate bowl, whisk the remaining ingredients. Combine the wet and dry ingredients and mix only until just combined. Place paper liners in muffin pan or coat with cooking spray. Fill each cup only three-quarters full. Bake 20 to 25 minutes or until an inserted knife comes out clean. Let cool completely before frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
8 oz. butter, room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Beat all with an electric mixture until smooth. Chill until ready to serve.
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Comments ( 4 )
Darcy added these pithy words on Oct 28 07 at 8:35 pmAli – I just made the pumpkin cupcakes with cream cheese frosting for friends coming over tomorrow. They are delicious and my apartment smells amazing. Thanks for another great recipe and I can’t wait to see the pumpkin soup post – it is my favorite.
Ali added these pithy words on Oct 29 07 at 4:09 amI’m so glad! I hope you like them…pumpkin soup soon.
Kathrin added these pithy words on Nov 07 07 at 7:19 pmHey Ali – I had to cater a blood drive at school the other day, relied exclusively on your recipes. Huge success! I made a bunch of chocolate chip cookies and a pumpkin cake. The “Best Dessert Ever” apple tart thingy unfortunately never made it there because my roommate and I decimated it… oh my god is that ever amazing!! I, too, have done my share of listening to Liza, but I wish all her advice was this tasty!
I turned the pumpkin cupcakes into a cake to make the logistics easier, but I left out the baking powder and soda. I know it’s a terribly un-American thing to, but you should try it with this recipe some time… the outcome was dense, moist deliciousness. With frosting obviously =)
Anyway, we raised more blood than ever before, and given how quickly my cookies and cake went (and there was tough competition!), I think you can take credit for saving just a couple more lives in New York.
Thank you, as always, for all your amazing inspirations!
Kathrin (we met last Thanksgiving last year)
Ali added these pithy words on Nov 21 07 at 8:38 amKathrin, I’m going to have to try that — i love dense/moist cakes. i’ve been thinking about your pumpkin ice cream … I definitely need to make a batch of that soon. Have you discovered any more fun flavors?
