Ina Garten’s Pumpkin Cupcakes With Maple Frosting

This is a wonderful recipe I have had the pleasure of enjoying but not preparing.  It comes from two fabulous sources, Ina Garten and House Beautiful. Pumpkin is in the spotlight at this time of year and recipe options abound.  I like pumpkin recipes that are simple, easy to prepare, and ones that allow the key ingredient to come through in its tastiest form. Ina Garten’s Pumpkin Cupcakes with Maple Frosting recipe does just that.  The maple frosting complements and does not overpower the taste of the cupcake. Is that Heath bar topping I see?  Oh my toffee goodness, it is!  Triple D delight~ delicious, decadent and dessert heaven.

 

Pumpkin Cupcakes with Maple Frosting

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

½  teaspoon baking soda

½  teaspoon kosher salt

1 teaspoon ground cinnamon

½  teaspoon ground ginger

½  teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

½  cup granulated sugar

½  cup light brown sugar, lightly packed

½  cup vegetable oil

Maple Frosting (see recipe below)

½  cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

 

Directions

Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.  Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a level 2 ¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.  Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.  Makes 10 cupcakes

Maple Frosting

Ingredients

6  ounces cream cheese, at room temperature

3  tablespoons unsalted butter, at room temperature

¼  teaspoon Boyajian Natural Maple Flavor

½  teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

 

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

enjoy

 

Company Peas Recipe

My Company Peas recipe continues to be one of my absolute favorites.  The first “company” meal I prepared as a new bride thirty one years ago marked the premier of this recipe.  It is still bringing in rave reviews from family, friends and company.

 

company-peas-ingredients

 

Company Peas

Ingredients

2 cans very young small sweet peas, drained

1 can cream of mushroom soup

8 oz. Kraft cheez whiz

½ – ¾ tsp. garlic powder (according to personal taste)

¼ – ½ tsp. black or white powder (according to personal preference)

salt to taste

1 can tiny shrimp, drained

Directions

In a large saucepan, mix peas and mushroom soup together over medium heat.  When heated through, add cheez whiz, garlic powder, salt and pepper. Stir well and reduce heat to medium low.  Once the Cheez Whiz is melted, add the drained shrimp.

Allow shrimp to completely heat through over medium low to low heat, stirring to prevent cream ingredients from scorching, sticking or burning.

enjoy