PUMPKIN CHAI CUPCAKES

I think Halloween is soon. I can't tell since stores began offering treat corn in July. Ju-ly. No joke. Also, since you've all been so great at staying out of the confection, I think you merit a grown-up treat. It's nice to the point that you're sparing the confection for the children. I have by and by not eaten 2 packs of confection corn, a whole sack of those caramel apple candies, and a compartment of those nectar pumpkins. I opposed all of them. Gracious, those wrappers over yonder? No doubt, I live in the nation and I have a baaad rodent issue. I've seen rats circling this spot with caramel stuck in their bristles. Fair! Somebody should let them know it's a terrible thought to eat that much treat in a week. Something lets me know they have a stomach hurt.

Along these lines, similar to I was stating, I merit a few cupcakes. A year ago, I made y'all nectar caramel corn to keep your sticky fingers out of the treat dish. (P.S. I like pumpkin now!) This year, I thought I'd make you soggy pumpkin cupcakes with chai buttercream. The cupcakes are brimming with pumpkin flavor—I packed a 1/2 measure of pumpkin into only 4 cupcakes! What's more, the chai buttercream thought I stole from Jenna at Eat, Live, Run. I want to begin my day with her chai shakes (I include a modest bunch of infant spinach and affection it considerably more).

I trust y'all have a great (and safe) Halloween.

Makes 4 cupcakes.

Ingredients

For the cupcakes:
• 7 tablespoons flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 large egg
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 3 tablespoons sugar
• 3 tablespoons vegetable oil
For the chai buttercream:
• 1 1/3 cups powdered sugar
• 4 tablespoons softened butter
• 1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)

Instructions

1. Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
3. In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
4. Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
5. While the cupcakes cool, pour the boiling water over the chai tea bag and let steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea (or chai concentrate syrup) and mix well. Frost the cupcakes when they are completely cool and serve.

TRIPLE CHOCOLATE CUPCAKES

There are some days when you simply require a triple chocolate cupcake.

You know you need a triple chocolate cupcake when a frosty front in mid-May executes every one of the peppers and melons in the field. On the other hand, when a 2-minute hail storm pelts openings into your delicate collard greens, swiss chard and zucchini plants. On days like this, I close the blinds to escape locate the looming storms right over the slopes. I get the inclination to heat, no doubt as an approach to divert myself from stressing to such an extent. The scent of something chocolatey preparing in the stove solaces me. The fast 30 seconds it takes to make this flavorful whipped cream icing conveys a truly necessary grin to my face.

I'm fortunate that I have sufficient energy to replant (utilizing the assistance of a warm nursery), and I'm additionally fortunate that these cupcakes are so natural and speedy to make. I trust they light up your day as much as they mined!

Yields: 4 cupcakes

Ingredients

For the cupcakes:
• 1/3 cup flour
• 4 teaspoons cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon instant espresso powder
• 4 teaspoons canola oil
• 1/4 teaspoon vanilla
• 1/4 cup packed dark brown sugar
• 1/3 cup buttermilk (at room temperature)
For the filling and frosting:
• 2 tablespoons Nutella
• 1 tablespoon sour cream
• 1/4 cup cold heavy whipping cream
• 1/8 teaspoon instant espresso powder
• 1 tablespoon cocoa powder
• 1 (or 2) tablespoons powdered sugar

Instructions

1. Preheat the oven to 350° and line a muffin tin with 4 paper liners.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder and espresso powder.
3. In a medium bowl, whisk together vigorously the oil, vanilla, and brown sugar.
4. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk.
5. Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean.
6. Let cool completely on a wire rack before proceeding.
7. Stir together the Nutella and sour cream and set aside.
8. Snip off the corner of a plastic bag or pastry bag and place it in a tall glass. Put a metal round tip in the corner. Add the Nutella-sour cream mixture and squeeze it down to the tip.
9. Gently poke a hole in the top of each cupcake and pipe in the mixture. If you don't want to take the time to pipe the filling in, simply spread the mixture on top of each cupcake evenly. Let it firm up for a few minutes in the fridge before frosting.
10. Next, beat the heavy whipping cream and espresso powder until soft peaks form. Add the cocoa powder and powdered sugar (start with 1 tablespoon, add more to taste).
11. Frost the cupcakes with the whipped cream mixture using a knife or another pastry bag fitted with a tip for a decorative look.

CHAMPAGNE CUPCAKES

Greetings, y'all! I know it's been a while since I've checked in, yet I get a kick out of the chance to take a little break for the occasions. I trust y'all get it.

The main thing that could get me back in the kitchen this early was sweet Jenna from Eat, Live, Run requesting that I do a visitor post for her. Jenna and I joke that we have the same lives: we're both Southern young ladies who live in northern California wine nation and we both spent the occasions in Texas.

Fill each cupcake liner 3/4 of the way full.

The best part of cooking with booze is enjoying a glass while your creation bakes!

The bubbles in the champagne make such pretty domed cupcakes.

If you’re the type that likes to pipe on fancy frosting, I have a little tip to share:  Place your frosting bag into a glass and fold the edges over the sides of the glass to give you a better angle for scraping the frosting inside.  Like this:

When you’re ready to frost the cupcakes, simply grab the edges of the bag and twist it closed to force the frosting down to the tip.  Then, pipe away in whatever style your heart desires.

Ingredients

For the cupcakes:
• 1/4 cup vegetable oil
• pinch of salt
• 1/3 cup sugar
• 1 large egg, at room temperature
• 2 tablespoons champagne
• 1/4 teaspoon vanilla
• a few drops of almond extract
• 1/4 teaspoon freshly grated orange zest
• 1/3 cup + 1 tablespoon flour
• 1/8 teaspoon baking powder
• pinch of baking soda
For the buttercream:
• 4 tablespoons unsalted butter, at room temperature
• 1 cup powdered sugar
• 2-3 tablespoons champagne
• candied orange peel for garnish (optional)

Instructions

1. Preheat the oven to 350° and line 4 cups in a muffin pan with paper liners.
2. In a medium bowl, beat together with an electric mixer the oil, salt and sugar. Beat very well for 1 minute until light and fluffy. Add the egg, champagne, vanilla, almond extract, and orange zest and beat to combine. Sprinkle on top the flour, baking powder and baking soda. Beat lightly to combine—do not overmix. Fill each muffin cup 3/4 full and bake for 19-21 minutes, test for doneness at 20 minutes with a toothpick. Let cupcakes cool on a wire rack completely before frosting.
3. To make the frosting, beat together in a medium bowl the butter, powdered sugar and 2 tablespoons champagne. If you need a little more liquid, add the last tablespoon of champagne. Frost cupcakes and serve.