Saturday, October 1, 2011

Sponsor Feature: Calamity Kate's Kitchen

Good morning friends! For what is left of it. I have my large sponsor here today with a delicious treat. It makes me want to spend the afternoon in the kitchen whipping up these tasty treats, and kinda puts the banana muffins I made last night to shame :)
Hello, I am Kate. I am a clutz except in the kitchen and that is why my friends nicknamed me Calamity Kate My blog, Calamity Kate's Kitchen focuses on food, family, pictures, vacations and stories, but mostly on desserts . I am so excited to be sharing this fantastic fall recipe with you today.I made these for dessert when my aunt N and uncle S came to town. I was on the way to meet my family and I was ok until Calamity Kate hit… I was walking out of my out of my apartment building I fell. I tripped over a rock the size of a plum pit.  I landed on my knees and 2 dozen of these delicious Pumpkin cupcakes  rolled all over the parking lot. Lucky me, they all landed buttercream down. Oy!
I was very excited that one cupcake was left in my kitchen! So the next morning I served the remaining cupcake and  my dad cut it into 4 slices. Of course everyone said I should have dropped the zucchini bread instead of the cupcakes. Anyways, I was lucky enough to eat 2 or more before I dropped them. These cupcakes are super delicious, very moist and I love the combination of spices. I didn't add in chocolate chips but I do recommend adding them in. Pumpkin is delicious with chocolate! You will absolutely love these Pumpkin cupcakes. They will be perfect for Halloween or Thanksgiving.  Cheers!

Chubby Stuffed Spiced Pumpkin Cupcakes (slightly adapted from Martha Stewart)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon Penzeys Spice Extra Fancy Vietnamese Cinnamon or 1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg + more for sprinkling on the top or try mace to replace the nutmeg with a lighter flavor
1 cup packed light-brown sugar
1 cup sugar
1 cup or 2 sticks unsalted butter, melted and cooled
4 eggs, lightly beaten
1 can (15 oz. ) pumpkin puree,
1/2 cup chocolate chips (optional)
1/2 cup crasins
1/2 cup pecans
1/2 cup rasins

Preheat the oven to 350˚F
Line the muffin tins with cupcake liners (preferably greaseproof cupcake liners)
In a medium bowl, whisk together the flour, baking soda, baking powder, salt,Penzeys Spice Extra Fancy Vietnamese Cinnamon, ginger, and nutmeg; set aside.
In a large bowl or in the bowl of a stand mixer, whisk together brown sugar, sugar, butter, and eggs. Slowly add in the dry ingredients and whisk until smooth. Add in the pumpkin puree, chocolate chips, raisins,  craisins  and pecans.

Divide the batter evenly among the cupcake liners with an ice cream scoop, filling each about halfway. Bake until top springs back when touched and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Maple Cream Cheese Buttercream
1 1/2 tablespoons butter, room temperature
1 tablespoon cream cheese, room temperature
1 tablespoon sour cream
1/2 teaspoon vanilla
1 1/2 teaspoon maple syrup
1/2 cup plus 1 tablespoon powdered sugar
2 dashes cinnamon about  1/4 teaspoon
1 dash nutmeg
In a bowl of a mixer, cream the butter and cream cheese. Scrape down the bowl and add in the sour cream, vanilla and powdered sugar.  Cream together until soft and fluffy. Add in the maple syrup, nutmeg and cinnamon.  Sprinkle the prepared cupcakes with cinnamon or nutmeg. Enjoy!

1 comment:

  1. I am going to save this recipe and attempt to make it. Looks yummy and I am a sucker for sweet stuff.


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