Tuesday, December 30, 2008

My first cake "job"

A friend of mine has twin boys that have some pretty serious allergies (one can't have egg whites the other gluten, among many other things).  She called me the night before their birthday party wondering if I could decorate a cake for them.  She said she always felt awful that she had to make a separate cake for them and that they couldn't eat the "pretty" cake she ordered for everyone else.  She said "Just once I want them to have the pretty cake!"  She wondered if she brought over a pre-baked diet-specific cake if I would decorate it for them.  How could I not? 

So, here is the result.  I used a basic white frosting and purchased pre-colored fondant for the circles and ropes.  The boys were so excited when they saw their cake!  They couldn't stay away and kept asking if they could have more.  Poor things, I'm sure it tasted awful, but they were happy with the decorating job!  

Pumpkin Ginger Cupcakes

I can't believe how behind I am with my blogging!  I swear, I have been baking and (occasionally taking pictures!) but just haven't been able to find 10 seconds to get it written down.  I hope no one has forgotten about me.  :)

I made these cupcakes for a Halloween party (yes, it was that long ago!) but they're great for any fall baking event.  Not too gingery, great flavor, and perfect as mini bite-sized cupcakes.  When I make them I occasionally do a spider web design on the top using concentric circles and a toothpick to drag through them, but this time I decided to go plain.  


1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 stick butter, melted and cooled
1 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla

1 stick butter
6 ounces cream cheese
1 teaspoon vanilla
2 1/2 cups sifted powdered sugar
1 scant teaspoon cinnamon
1-2 teaspoons milk 

For cupcakes
  • Preheat oven to 325.  Line muffin tins with liners or spray with Pam.
  • Sift together flour, baking soda and powder, cinnamon, ginger, and salt.
  • Using paddle attachment beat melted butter, sugar, and pumpkin until smooth.  Mix in eggs.  On low speed add flour mixture and mix until just incorporated.
  • Fill each liner about 1/2-3/4 full.  Bake about 25 minutes.  For mini cupcakes bake about 19 minutes.  Cool in pan 10 minutes and then remove.
For frosting
  • Beat butter, cream cheese, and vanilla until smooth.  Add sugar and beat about 1 minute on medium speed after incorporated.  If you want to do spider webs, reserve 1/4 cup of frosting.  Stir in cinnamon and add enough milk to make it pourable but still thick. 
  • Frost cupcakes.  If doing a spider web, frost the white icing smooth.  Pipe 3-4 concentric circles of cinnamon icing on top.  Starting in center, drag a toothpick outwards through the circles in 5 places, equally spaced.

Recipe from Cupcakes!