email this pageAfter years of languishing in the shadow of multi-layered, multi-tiered and densely frosted cakes, cupcakes are making a comeback. First called “measure cakes” because the ingredients were measured in cups and baked in teacups, cupcakes were something of a plain Jane convenience food. Measuring was quicker than weighing, and baking in small cups was faster than baking in large pans. But as desserts went, cupcakes weren’t very interesting.
Recently, there has been a surge in the number of bake shops featuring cupcakes and cookbooks filled with cupcake recipes. Traditional cake recipes are being downsized, and home bakers are turning out adorable versions of strawberry cheesecake and carrot cake in serving-size cupcakes. So for Halloween, probably the only American holiday without a special meal or recipe unless you count caramel apples and popcorn balls, we’ve decided to bake some party cupcakes.
Halloween originated as a time to celebrate the end of harvest. But what started as bobbing for apples and fortune telling has become mostly a bonanza for the candy business. More candy is sold at Halloween than Valentine’s Day, Christmas and Easter. At last count, candy corn alone amounted to more than 20 million pounds. We figured a few of those kernels might be exactly right for garnishing our cupcakes.
Made with pumpkin and nuts and gently spiced with cinnamon, our pumpkin cupcakes are finished with a smooth and creamy cream cheese frosting. After a busy night of apple bobbing and trick or treating, anyone would be ready to take off their mask and sit down to a glass of apple cider and one of these cupcake cuties.
Pumpkin Cupcakes
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup softened butter
1 1/3 cups brown sugar
2 eggs
1 cup mashed cooked or canned pumpkin
3/4 cup 2 percent low-fat milk
3/4 cup chopped walnuts or pecans
Maple Cream Cheese Frosting:
1/4 cup butter
1 (8-ounce) package cream cheese, room temperature
3 cups confectioners’ sugar
1/2 cup maple syrup
2 teaspoons vanilla extract
2. Sift together flour, baking powder, baking soda, salt and cinnamon. Cream butter and sugar until light and fluffy. Beat in eggs. Blend in mashed pumpkin. Stir in flour mixture alternately with milk, blending after each addition. Stir in nuts.
3. Spoon batter into muffin cups, filling cups about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Frost with cream cheese frosting.
4. To make the frosting, combine all ingredients in large mixing bowl and beat until smooth. Yield: 24 cupcakes.
"Relish the Holidays," October 2006.
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