PrissyCook

Finish line in site- $30 more dollars until I reach my goal of raising $100 dollars towards the JDRF.ORG walk in Phoenix on November 3!

I have to admit. It feels really good being this close to the finish line, but I’m tired of being in the kitchen. How many times can I wash the same mixing bowl in one week! One thing I’m really proud of is that another one of the big teams at my office held a company wide bake sale (and I think I inspired them a little). I hope they were able to raise a lot of money towards their goal. Remember, my company is going to match up to $100,000 of what we raise!

I took a straw poll and the voted in flavor for today was Pumpkin Cupcakes with Gingered CreamCheese Frosting. I’m posting the recipe below since so many people at the office asked about it. Enjoy.

Cupcakes from Marthastewart.com
30 regular cupcakes / 350 degree oven

2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon 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 unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. 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.

For the icing I used pre-made (yes, pre-made) creamcheese frosting and added 2 t of ground ginger.

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