This month’s theme is Pumpkin. We were given 3 recipes to choose from; Reshmi of Easy Cook suggested Pumpkin chocolate chips Muffin from Joy of baking which is adapted form This Pumpkin Chocolate Chip Muffin recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose or Priya R of Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting from Country living (which is what I chose) or Julie of Erivum Puliyumm suggested a vegan pumpkin cup cake EGGLESS PUMPKIN CUPCAKES WITH SPICED BUTTER CREAM & CANDIED PECANS.
Chocolate Pumpkin cupcakes with
orange lemon cream cheese frosting from Country living. You can see the adaptation of this recipe here also.
Serves: 18 Edit
Yields: One 8-inch 3-layer cake or 36 cupcakes
Total Time: 1 hr 10 min
Oven Temp: 350˚
2 1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 cup(s) good-quality cocoa
2 tablespoon(s) good-quality cocoa
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) baking soda
2 1/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) fresh-grated nutmeg
3/4 cup(s) buttermilk
1 1/2 cup(s) pumpkin purée
1 1/2 teaspoon(s) vanilla extract
2 1/4 stick(s) unsalted butter, softened
1 1/2 cup(s) (firmly packed) dark brown sugar
1 1/2 cup(s) granulated sugar
5 large eggs
Orange Cream-Cheese Frosting, (see link below)
- Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean — about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
- Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Orange Cream-Cheese Frosting (I used the frosting below)
1 package(s) (8-ounce) cream cheese softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners’ sugar
1/4 teaspoon(s) orange food coloring
Blend the cream cheese ,butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
Add the sugar and continue to beat until light and creamy — about 3 more minutes.
CHOCOLATE LEMON CREAM CHEESE FROSTING – this frosting turned out fabulous – like eating fudge!
1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce) block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion
3 cups powdered sugar
- In a medium bowl beat cream cheese and butter until smooth.
- Add lemon emulsion and vanilla. Beat until well blended.
- Add powdered sugar gradually until well blended and smooth.
- Refrigerate 1 hour to set icing before serving.
Tips & Techniques
Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.