December 3, 2014

Pumpkin Cupcakes

Super easy. Super delicious.

Pumpkin Cupcakes

3/4 cup pumpkin puree, room temperature

1/4 cup plain Greek yoghurt, room temperature

1/4 cup butter, room temperature

2 eggs, room temperature, lightly beaten

1 3/4 cup Gold Medal Flour

1/2 cup sugar

1/4 cup brown sugar, lightly packed

1/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice (or cinnamon, all spice, or nutmeg)

Preheat oven to 350 degrees F. Place cupcake liners (paper baking cups) into the 12 openings of a cupcake (muffin) tin. In a large bowl, combine the wet ingredients (pumpkin, yoghurt, butter, and eggs); set aside. In a medium bowl, combine the dry ingredients (flour, sugars, salt, baking soda, baking powder, salt, baking soda, powder, and pumpkin pie spice. Add the flour mixture to the pumpkin mixture and stir until well combined (batter will be thick). Spoon into the 12 lined cups, dividing the batter evenly. Bake 20-25 minutes or until toothpick comes out clean. Cool and frost as desired. Makes 12 cupcakes.

-Recipe from The Blue Ribbon Group

Coconut Cream Cheese Frosting (Shortcut)

1 cup shredded coconut, divided

4 oz light cream cheese

1/2 cup powdered sugar

2 teaspoons honey

Toast 1/4 cup coconut (in thin layer on baking sheet) in 350 degree oven for about 10 minutes or until edges brown; set aside for topping. Mix remaining 3/4 cup coconut with cream cheese, powdered sugar and honey. Spread on cooled cupcakes. Sprinkle with toasted coconut.