Wednesday, October 26, 2011

Foodie Wednesdays: Guest Post by Jessica from Jessiker Bakes {Pumpkin Cupcakes}

Hello Candid Cinni followers! My name is Jessica of Jessiker Bakes and this is my guest post on Candid Cinni's blog. Every Wednesday we will be doing a foodie themed blog post to satisfy your sweet (and sometimes savoury) cravings! Everyone does love to eat, right? Great. This week, the week before Halloween, I thought I would post a delicious and very thematic treat that would be perfect for your Halloween get togethers and celebrations - Pumpkin Cupcakes! P.S. I LOVE celebrating Halloween it's such a colourful and creative holiday!

Give us your feedback so I can cater these guest posts to your desires!
Happy reading and even happier eating! 
- Jessica @ Jessiker Bakes


It's the week before Halloween! When I lived in the BVI, the custom of Halloween was definitely a tradition to look forward to! Dressing up, door to door trick-or-treating; I certainly miss it! That part of Halloween isn't that active in Jamaica; however there are several Halloween parties...

Look! A Pumpkin Cupcake Patch!

These are so easy to make! Note - maybe a little time-consuming if you tried to cram a million things into one day, but definitely worth it! I tried my best to make them look like pumpkins...
Aren't they cute? Please say yes.
These are pretty yummy too! I used the cupcakes from Kellie Cupcakes for this recipe, plus my usual buttercream recipe.
I guess you could leave out the pumpkin indentations, but I just thought it made them resemble pumpkins even more.

What I loved the most about these was that you didn't need any extra ingredients from what you would usually use for cupcakes, except green food colouring and orange/yellow and red food colouring.

Happy Pumpkin Carving!! I do hope I get to carve one soon! Looks like a lot of fun!

What do you plan to do to celebrate Halloween?

Pumpkin Cupcakes
Makes 12

1 1/2 cups cake flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
6 tbsp. unsalted butter, room temperature
1/4 + 1/8 cup white sugar
1/4 + 1/8 cup light brown sugar, packed
1 large egg, lightly beaten
1/2 tsp. vanilla extract
3/4 cups buttermilk, sour cream or full-fat yogurt

Preheat oven to 350 F. Line a cupcake pan with liners. Set aside. Sift together the flour, baking powder, baking soda, salt and nutmeg, set aside. Cream the butter and sugar together, beating until fluffy. Add the eggs, scraping down the sides and bottom after added. Then add the vanilla, and gently mix in the buttermilk/ sour cream/ yogurt. Stir in the dry ingredients. Divide the batter evenly among the cupcake tin, about 2/3 full. Bake for 18 - 22 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes in the tin then transfer to a wire rack and cool completely.

Buttercream Recipe 

Easy Buttercream Frosting
1/2 cup (1 stick) butter (room temperature)
1/2 teaspoon pure vanilla extract
1/2 1b. 10X powdered sugar
1 teaspoon milk, half and half or cream
·         Using a mixer, cream softened butter and vanilla until smooth.
·         Add sugar gradually, allowing butter and sugar to cream together before adding more.
·         If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
·         Then, just use icing colors tint the frosting the color of your choice.


Separate the buttercream - majority in one bowl (about 3/4) the other in a next.
Mix equal parts yellow and red food colouring to the 3/4 buttercream. If you want a lighter orange, add more yellow. A darker orange, add more red.

Pipe unto cupcakes (you really don't have to do this; seems like a waste of piping to me), then smooth down. Roll the sides in sugar (optional). 

Colour the 1/4 buttercream with green food colouring then pipe on top of the orange frosting. Dip the tip into sugar. Use a toothpick to create the lines up the sides of the pumpkin cupcakes.

No comments:

Post a Comment