- 2/3 cup shortening (I used butter instead. According to AllRecipe.com's substitute guide, 1/2 tsp of salt should be eliminated)
- 2 eggs
- 3/4 cup maple syrup
- 1/2 cup 2% milk (I used fat-free instead. I don't think it made a difference)
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt (as explained above, I had to eliminate this)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup canned pumpkin
- 1 can (8 oz.) crushed pineapple, drained (Not a fan of pineapple so I left this out)
- 1 package (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- (I added the chocolate sprinkles just because :))
- In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in the syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger, and allspice; add to the shortening mixture and beat just until moistened. Stir in the pumpkin and pineapple.
- Fill paper-lined muffin cups two-thirds full. Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.
I seem to have the worst luck with making frosting on my own. My main problem seems to be powdered sugar. I learned the hard way a couple years ago when I only mixed in the amount on the recipe. Nothing more. Yesterday, I added in at least 2x the amount on the recipe but as I was frosting the cupcakes with the pastry bag, found out that it STILL wasn't enough. I'm gonna try the pastry bag one more time with a can of frosting and then just stick to a can and a spreader.
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