Hello again friends!
Nearly a month ago, I hosted myself a sweet little, David Bowie inspired housewarming party. There was a ton of food and laughs and fun. Best part is I had a friend from NYC come up to help me throw the shindig.
Floor Confetti = Good Party
I have a number of friends who had varying diet needs…gluten free, dairy free, a few veggies and pescatarians…so I did my best to try and provide options that people would feel happy and safe eating. I considered myself pretty lucky to have found an Ina Garten recipe that fit in with the veggie and dairy free friends for one of the party desserts, though with a slight buttercream adaptation.
Not making Ina’s frosting didn’t break these cupcakes, which were surprisingly delish. All the yummy of pumpkin spice, but not in a way that is harsh. The cupcakes were moist (man, do I hate that word). and had a nice spongey vibe to them. A nice thing too is that they tasted better and kept their moisture as the night and then a day or two went on. It’s not often that cupcakes can taste just as good or arguably better if they are a day old.
Recipes rating: five knives out of five
Om, nom, nom,
Ina Garten’s Barefoot Contessa Foolproof: Pumpkin Spice Cupcakes with Maple Frosting
yields about 10 cupcakes
½ cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon kosher salt
2 extra-large eggs, at room temperature (I just used a third large egg)
1 cup canned pumpkin purée (not pie filling)
½ cup granulated sugar
½ cup light brown sugar, lightly packed
Maple Frosting (recipe follows)
½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.
Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.
(Frosts 10 cupcakes)
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.
Vegan Maple Bourbon Buttercream
3/4 cup of Earth Balance vegan butter
2-3 cups of icing sugar
½ teaspoon of pure vanilla extract
1-3 teaspoons of bourbon (essentially do this to taste – you want a nice bourbon flavour and boozey heat, but not enough to knock someone over)
1-2 teaspoons of maple syrup (again, to taste because you don’t want thinks too sweet)
In the bowl of an electric mixer fitted with the paddle attachment, cream the earth balance butter, on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth. Next mix in your flavours – start with the vanilla, then bourbon and then maple syrup. Remember those last two are to taste…you want a nice heat from the bourbon and a nice maple finish.