Chinese Five Spice Pumpkin Cupcakes
Oct 22nd, 2008 by prissycook
I think the chefs were impressed with my Whiskey Pumpkin Pecan Cupcakes and they had lots of suggestions on what I could do next time.
It’s one thing to be a home baker and think of ideas (and then dismissing them because you don’t know how to make them come into fruition) and another to have food professionals brainstorm about how to take your creation to the next level.
Wow!
Chef suggested that I try Chinese Five Spice next time. That’s great, if I only knew what that was (but that was only quick Wikipedia search away).
I made Martha’s basic pumpkin cake recipe and I omitted all the spices and added 3 teaspoons of Chinese Five Spice I found at Target. I think that was the perfect amount of spice for these cupcakes. They smelled rich and spicy, they had a delayed heat that gave them a lot of interest.
I stuck with the chocolate frosting, but I think a cream cheese frosting would have been really good too. The cake has enough going on that I wouldn’t try to over work it with an elaborate frosting. Then again….I don’t like frosting.
This is my entry for October’s Cupcake Hero: Squash.
Other Pumpkin Cupcake Posts:
Pretty Pumpkin Cupcakes
Chinese Five Spice Cupcakes
Gingered Pumpkin Cupcakes
Previous Cupcake Hero Entries:
Eat Local: Prickly Pear Lemon Cupcakes
Coffee: Laissez Les Bon Temps Roulez Cupcakes
Liquor: Sangria Cupcakes
Marshmallow: Old Fashion Fruit Salad Cupcakes
Mint: Peppermint Mocha Cupcakes
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!
If only you could grab food through a computer! Yummy!