Thursday, October 13, 2011

Punkin Cupcakes

I know, I know... this blog is called "A Cupcake a Week" and I didn't post last week.  I have a very good reason... Sammie.  Sammie is my friends Meghann and Brent's  dog and so while they were off in warm, sunny Cancun, Sammie and I were chillin out here in dreary Virgina.   So while Meghann had left me plenty of baking supplies (and even gave me some ideas for doggy cupcakes!), I just didn't have time between work, my kittens, Sammie and life.   So while I apologize, i promise to more than make up for it this week!
Sammie... Chilling in his cone (he has allergies)
 There is really not some cool inspiration for this week's cupcakes.   It was simply an idea I had and I realized it was finally time to see it through.  Since the main ingredient in these cupcakes was Dogfish's Punkin Ale, I guess you could say that the inspiration came from my own "Punkin".  Meet my kitten Dusty Punkin.   
  Dusty is after Dustin Pedroia and Punkin... is well cause shes orange too and I like beer :)

The cupcake recipe I used was similar to the one I used for the Dogfish Alehouse's New Years Eve Beer Dinner (and to make my first recipe the Snow Covered Mountain Cupcakes, except this time I used the Punkin instead of the stout.   I was overall really pleased with how light and fluffy, yet moist these cupcakes were.   My only wish was that they were a little less chocolaty and a little more "beery".  I think if I was to make them again, I would reduce the chocolate and increase the beer.  But if you're a chocolate person keep the recipe the same.  The cake was delicious. 

Then there was the Pumpkin butter cream.... O.M.G.   I'm not a huge pumpkin fan, but I was eating this icing with a spoon it was so good.   I am shocked there was actually enough to cover all of the cupcakes... seriously.   It was the perfect consistency and was full of pumpkin flavor.  It was a great complement to the chocolaty cupcake.   I would make it over and over again (and maybe actually use it on cupcakes and not just eat it with a spoon.

I was also really excited about getting to use a recent purchase I made.    As I've mentioned before, I'm a VERY messy baker.   One thing that seems to happen frequently is the spilling of flour and sugar.  So I purchased these bad boys from chefscatalog.com and my life is so much cleaner!   They have a flip top opening for easy scooping and a pour spout for easy pouring.  And you just pop the whole bag in there... no need for a messy transfer!  Definitely check it out!


Overall I was very pleased with how these cupcakes turned out!  And I can't wait to hear the reaction of the Dogfish staff next time I go in, since I dropped off a huge plate of them yesterday :)
Finished Product


Recipes

Chocolate Punkin Cupcakes
Makes 24

Ingredients'
  • 1 Cup Punkin (or a stout works just fine too!)
  • 1 1/2 Sticks unsalted butter
  • 3 oz unsweetened chocolate
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1/2 Tablespoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup(s) Sour Cream

Directions

  1. Preheat oven to 350 degrees (Note... i actually forgot to do this step... and put the cupcakes in for 20 minutes.  And then the timer goes off and I realize...oh duh... oven isn't on) 
  2. Bring beer and butter to a simmer in a large saucepan over medium heat. Do not boil.
  3. Add unsweetened chocolate chunks to hot stout/butter mixture and whisk until chocolate melts. Turn heat off and let cool.
  4. Add sugar to chocolate mixture and whisk to combine.
  5. Sift flour, baking soda and salt together
  6. In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
  7. Add beer-chocolate mixture to the egg mixture and combine on medium-low speed until incorporated.
  8. Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
  9. Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
  10. Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
  11. Let cool on wire rack before frosting
Pumpkin Butter cream 
  •  2 sticks of unsalted butter at room temp
  • 1/2 c. pumpkin puree
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 lbs. confectioner’s sugar (more or less)
  1. Cream butter, pumpkin and spices (including vanilla).  
  2. Make sure the butter and pumpkin are really incorporated. Slowly add sugar until the butter cream is no longer separated by the pumpkin.  
  3. Pipe or spread the frosting onto your cupcakes and enjoy :)
 
 Recipes
Cupcakes Adapted from celebrations.com
Icing adapted from Loves to Eat


1 comment:

  1. My Sammie is now famous :)

    Those cupcakes look amazing. I am personally a HUGE fan of anything pumpkin!

    ReplyDelete