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Pumpkin
Cupcakes: Preheat oven to 350 degrees F (180
degrees C) and place rack in the center of the oven. Line 12 regular-sized
muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl,
sift or whisk together the flour, baking powder, baking soda, salt, cinnamon,
and ginger.
In another large bowl, whisk
the eggs until lightly beaten. Add the sugar and melted butter and whisk
until blended. Whisk or stir in the pumpkin, water, and vanilla extract.
Add the flour
mixture to the pumpkin mixture and stir just until the ingredients are combined.
(A few streaks of flour is fine.)
Evenly divide the batter among the muffin cups, and bake for about 20 to 25
minutes or until a toothpick inserted in the center of a cupcake comes out
clean. Remove from oven and place on a wire rack to cool.
Cream Cheese
Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the
cream cheese until smooth. Add the butter and beat until incorporated and
smooth. Add the vanilla extract and confectioners sugar and beat until fluffy
(2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with
toasted and chopped nuts.
To toast nuts:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of
the oven. Place the nuts on a baking
sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool
completely and then chop coarsely.
Makes about 12
regular-sized cupcakes.
Source:
Mushet,
Cindy. Baking with the American Harvest Newsletter. California.
Rees, Nicole. Baking Unplugged. John Wiley & Sons,
Inc. New York: 2009.
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