Pecan and Pumpkin Halloween Cupcakes

Well hi! It’s Emlyn. Sorry for the two week mini hiatus – time just escaped me!

These cupcakes seem just perfect for a sweet autumn taste, with the pecans and the pumpkin. Yum!

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1 1/2 cups all porpoise flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp all spice
1 1/4 cups superfine sugar
1/2 cup vegetable oil
2 lightly beaten eggs
1/2 cup milk
1 cup pumpkin purée
1/2 cup chopped pecans

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Preheat oven to 350 degrees. Place 6 large paper baking cups in a muffin pan.

In a medium bowl, mix the dry ingredients (excluding pecans). In a large bowl, best the oil, eggs and milk. Stir in the pumpkin mixture. Combine the flour mixture into the pumpkin mixture, add pecans, and spoon into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove from pans to cool completely.

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So simple but so delicate! :)

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(thanks to 500 Cupcakes by Fergal Connolly)

Pumpkin Spice Latte Cupcakes

Hey~! Emlyn here on this fine Sunday morning.

Pumpkin.

You hear this and you know it’s autumn.

It comes with thoughts of apples and pies and crunchy leaves in the road, along with chilly days and the craving of warm drinks and blankets.

And the wide, wide world of fall themed recipes.

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2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel sauce

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Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. To the bowl of an electric mixer fitted with a paddle attachement, add the pumpkin, granulated sugar, brown sugar, buttermilk and oil. Mix to combine. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

For the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

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This doesn’t say how many this makes, but I would guess maybe around 2 dozen or so. :)

(thanks to x for the recipe)

Marble Cupcakes with Chocolate Buttercream Oreo Frosting

Hi! I recently made these with Zackarié, yet I still haven’t tried them. That needs to change…urgently.

Cupcake for breakfast, maybe? ;)

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Mmm *_*

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(For the Cake)
1¾ cups cake flour
2 tsp baking powder
½ tsp salt
⅓ cup milk, room temperature
⅓ cup heavy cream, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1 tsp vanilla
⅓ cup cocoa powder
¼ cup boiling water

(For the Frosting)
1½ cups of confectioners sugar
1/4 cup cocoa powder
1 tsp vanilla
1 stick of butter (softened)
2-3 tbsp heavy cream
5-7 Oreos

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1. Preheat to 350 degrees

2. Measure your milk and cream together probably in a pyrex (measuring cup) and set aside.

3. Whisk together your flour, baking soda and salt. Put a kettle on to boil so you get your boiling water ready for the upcoming part.

4. Mix the butter and sugar until combined. Add your eggs and vanilla after that!

5. Slowly alternate flour/milk mixtures until they’re both incorporated.

By now, you have finished your vanilla cake!

6. Now, take the boiling water and pour it into another bowl, along with your cocoa powder and a cup of your vanilla batter. Make sure you mix this well, you don’t want clumps of powder in your batter.

7. Pour in about 1/3 – 1/2 of a full cupcake in your tin in vanilla batter.

8. Then, put a good spoonful of chocolate batter on top – here’s the tricky part. Take a fork and reach under and around, bringing the vanilla over the top of the chocolate for a marbled effect. If it gets a little muddy, you’re mixing too much. Also, to cheat a little I poured a bit of vanilla on top of the chocolate if I wasn’t happy.

9. Bake your cakes for about 20 minutes. Right as you put these in the oven, grab a stick of butter to soften on your counter.

10 After your cupcakes are done, your butter should be soft enough to make frosting. Nice! Beat the butter until fluffy, then add in the rest of the ingredients, minus the oreos.

11. After your chocolate frosting is nice and fluffy, toss your oreos into the bowl and smash em up with your beaters real good. Since I’m doing this with a hand mixer, I can essentially punch the oreos with my mixer until they’re broken. Then you can run the mixer again until the oreo pieces are fully mixed into the batter.

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Mine came out pretty damn close to the picture….once I get out of bed I’ll edit the post to add my own picture :)

(thanks to x for recipe and photo)

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EDIT: Everyone ate the cupcakes and the one I have is smushed in my lunchbox :( when I make them again I’ll be sure to get a fresh picture -É

blink-182 Inspired M&M Cupcakes

blink-182 is one of my all time favorite bands.

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One of their early songs (if you haven’t already guessed) is “M&M’s”

You and I should get away for a while~

I’m listening to it as I’m blogging ^__^

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The recipe is painfully simple and extremely delicious. :D

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-Any type of vanilla cupcake batter
-Your choice chocolate frosting
-M&M’s (or other coated chocolate candy)

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If you’re using cake mix from a box, prepared as instructed. If not, still, follow the instructions on preheating and lining cupcake tins according to your serving amount.

Before spooning them into the tins, crush desired amount of M&M’s (I used a meat tenderizer) and mix into the batter. The more, the more chocolate!

Bake according to time directed

Frost when cool and decorate with extra candies on top!:)

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These are photogenic :D

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I made two of them so it worked with the M’s :D

Sorry if it seems so obvious to put together…still a beginner x)

(blink-182 photo from x. Idea from me)