Something Fresh from the Oven...

I love baking!!! When I first started cooking, it became something I really enjoyed doing and excelled at. I could actually stand toe to toe in the baking department with the bakers in my big Southern family. Baking allowed me to exercise my creativity. That's how my brother's favorite, the Heavenly Hash Cake, was born. When I moved to NY, I didn't bake as much. I would only bake when I came home for the holidays. I believe baked goods are meant to be shared with others, especially family and friends. That and the fact I didn't want all those cookies, cakes and pies sitting around in my apartment tempting me to compete in the Pillsbury Dough Boy Look-A-Like Contest.

So to help awaken my oven for the season, I made Pumpkin Cupcakes with a Maple Cinnamon Icing.  Nothing says Autumn like pumpkin. I was going to make a cake instead but then it occurred to me that as cupcakes they would be easier to pack, carry and give away. I made three dozen. They were all dispensed to my coworkers, neighbors and my hairdresser. Nobody is poking me in my stomach to see me giggle.

Pumpkin Cupcakes with a Maple Cinnamon Icing
Yields 3 dozen

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1 (15 ounces) can pumpkin
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup evaporated milk

Instructions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.
2. In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Then beat in pumpkin.  
3. In a medium bowl, combine flour, baking powder, baking soda, pumpkin spice and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.  
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Rotate pan once if needed. Transfer to a wire rack; let cool completely.  Remove from pan and cool completely on wire rack.  
5. Swirl the top of each cupcake in the icing.  

Maple Cinnamon Buttercream Icing

Ingredients:

• 1 cup butter, softened
• 1 teaspoon ground cinnamon
• 1/4 cup pure maple syrup Grade A
• 2 teaspoons of vanilla
• pinch of salt
• 1 box powdered sugar
• 1/2 or 1 cup coconut milk

Instructions:

1. In a large bowl, beat butter, cinnamon, maple syrup, vanilla and salt at low/medium speed with a mixer until creamy. 
2. Gradually add powdered sugar, beating until smooth.  Add coconut milk and beat until reaches desired consistency.

So let's Eat Up & Wine Down... and don't forget to follow me on Facebook.