Halloween is my favorite time of year!
SINCE Halloween is awkwardly placed on a Wednesday this year, we celebrated with an afternoon party at work last Friday.
I of course made cupcakes!
This is another Martha Stewart gem, PUMPKIN CUPCAKES!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
- The cupcake stand is a Wilton one, which I got at Winners for only $7!
- The pumpkin candy toppers are from Dollarama! (Woo, savings!)
- I cheaped out and bought pre-made icing. It’s the last time I’ll make that mistake – it’s definitely worth the time to make your own!
Along with the cupcakes, we had many other SPOOKY TREATS including:
Nacho Dip Graveyard! Just cut tortillas into spooky shapes and bake them!
Newts Eyes! Deviled eggs with food colouring, olives and hot sauce!
Brain Fruit Platter! Peel and carve a watermelon!
Blood punch! Cranberry and soda with a frozen ice hand!
Lots of CANDY!
And of course, decor!
Since today is actually HALLOWEEN – we all dressed up!
Happy Birthday to MEEEE!!
My birthday was at the end of September, and to celebrate, I borrowed (yet another) recipe from Martha Stewart – Yellow Buttermilk Cupcakes! This one is reminiscent of childhood birthday cakes, and was just what I needed for officially hitting my mid 20s (WOO!)
- 3 cups cake flour, (not self-rising)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 2 1/4 cups sugar
- 5 large whole eggs plus 3 egg yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
That’s a lot of eggs – AND a lot of buttermilk, AND two kinds of flour!
Some helpful tips…
I scooped up the cake flour at Bulk Barn – so I was able to get exactly what I needed!
I made my own buttermilk by combining milk and white vinegar – however I really wish I had just bought the carton…
This made more cupcakes I anticipated – about 24 large and 24 mini!
For icing, I stuck with my childhood theme (and my love of mint green icing, apparently) and made a classic combination of butter, icing sugar, and vanilla extract – easy peasy!
The result was a delicious short-bready tasting cupcake, with just the right amount of super sweet icing!
Lately I’ve been obsessed with Martha Stewart Cupcakes – the best little cupcake cookbook I own.
I flipped through and found this little gem – mint chocolate cupcakes! While I appreciate all the work Martha put in on the mint chocolate leaves and the mint butter cream, I decided to cut down my work and make my own variations.
For the cupcake base, I followed Martha’s directions, but for the icing:
- – Butter
- – Icing Sugar
- – Mint extract (in place of vanilla extract)
Basically just use your basic icing recipe! I found this worked really well and still made a delicious, minty icing.
For decorations, I just threw a mint leaf on there! Still edible, and if I do say so myself, still adorable!