November 19, 2010

Pumpkin Spice Whoopie Pies

Whoopie Pie... Whoopie Whoopie PIE PIE!!   That's my song for the day.. now who's ready to bake!?

Cake Ingredients

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
    Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
    Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

      Filling Ingredients
      1 egg white
      2 tablespoons milk
      1 teaspoon vanilla extract
      2 cups confectioners' sugar
      3/4 cup butter

      Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the butter and the remaining cup of confectioners' sugar. Beat until light and fluffy.

      Last Step....
      Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

      I'd give this recipe a 4.75 out of 5 stars.  Definitely worth my time & taste buds :)

      November 12, 2010

      Apple Cobbler Cupcake

       Perfect Fall Dessert- Apple Cobbler Cupcakes

       The reason why I wanted to try out this recipe is because a few weeks ago we went with my mom to the apple orchard and got a huge bag of apples.  Well I've been trying to use all of them slowly and why not try an apple cupcake recipe?!  So here it is... Apple Cobbler Cupcakes for your viewing enjoyment :)
       I put quartered apples into the food processor and blended.  I left the skins on because I wanted that texture in the cupcakes.  I'm a texture addict so I really love a good savory cupcake :)

      Next to create the cupcakes.
      Recipe + Ingredients borrowed from the Cupcake Project... Thanks!

      1 1/2 C all-purpose flour
      1 1/4 tsp baking powder
      1/4 tsp baking soda
      1/2 tsp ground ginger
      1/2 C unsalted butter, room temperature
      3/4 C brown sugar
      1/4 C sugar
      2 eggs
      1/2 C sour cream
      1/4 tsp lemon extract
      2 1/2 C apples, roughly chopped and loosely packed (large or small chunks)

      In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
      Beat butter and sugars in a large bowl until light and fluffy.
      Beat in eggs, sour cream, and lemon extract until blended.
      Mix in flour mixture.   Fold in apples.
      Divide batter evenly among cupcake liners.
      Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
      Yields only 12-15 cupcakes!

      This is how they turned out.  I had filled the cups pretty much to the brim and they didn't overflow at all.

      Onto the Frosting.  The Cupcake Project suggests using a Pumpkin Pie frosting.. which is literally pumpkin pie piped onto the cupcake!! I decided to go with what I had on hand... and it was the traditional cream cheese frosting delight. 

      1 (8oz) package cream Cheese frosting
      3/4 stick butter
      1 tsp vanilla
      3/4C powdered sugar

      Cream the Butter + Cream Cheese together first then add in vanilla + powdered sugar.  If it's too thick for you  add some milk one tsp at a time..... and... Viola! Little Heavenly Delights!


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