Tis that time again folks.
That time when Megan comes to Mo’s House and we make something delicious. With the holidays among us, Meg wanted to make something semi seasonal. She mentioned pumpkin and I went in search of a recipe that was new to me and not too difficult to make Meg, my novice but eager baker, try with confidence.
Martha Stewart had a winner: Pumpkin Spice cake with Honey Cream Cheese Frosting.
We decided to make cupcakes tho… so the baking time is a little different. but we still have a winner here…
Preheat the oven to 350.
Megan mixed the butter, sugar and eggs on low for 2 minutes. She then slowly poured in the flour, baking powder, and pumpkin spice. Once all the dry ingredients were fully mixed, she folded in the pumpkin puree.
Using an ice cream scoop I supervised Meg as she scooped batter 2/3 way into a lined cupcake pan. She placed them in the center rack of the oven and baked for 20 minutes.
Remove cupcakes when the top of the cupcake springs back when touched, or when tooth pick inserted comes out clean. If they are still not cooked, time them for an additional 5 minutes.
While the cupcakes are cooking, Prepare the honey cream cheese frosting by combining: 1 stick of softened butter, 1 block of cream cheese, 1/4 cup honey and 3 tsp vanilla. (Meg likes her frosting sweeter than Mo)
I decided that Meg was going to learn how to use a pastry bag and pipe the frosting onto her beautiful cupcakes.
I dug in.!
While Meg and I were bakin cupcakes, Fed Ex dropped off this awesome parcel from Hickory Farms courtesy of the Foodbuzz Tastemaker Program! I was lucky to have an idea of what to expect when i Tried some of their products at a mall in Delaware.
This is a great little party platter and I brought it to moms house when my family came to visit. It made hosting easy to just put the box out with a few cheese knives.
Personally, I dont love it… but my family was happy and When I dont have to slave over the stove I am happy.