Pumpkin Cupcake Disaster on Halloween *Realistic Baking*
Hello, guys! I have started baking again to ease my anxiety. I had mixed results... no pun intended. I made pumpkin cupcakes with cream cheese frosting. I am not totally happy with the look BUT they ARE delicious. I also take you guys on a quick tour of my minimal Halloween decor. Have a spooky Halloween!
Say hello! 🙋🏻♀️
👉 Instagram: / _elsa_blanco_
Recipe For Cupcakes:
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice***Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.***
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs
• 1 cup (225g) canned pumpkin puree*
• 1 teaspoon pure vanilla extract
Recipe for Cream Cheese Frosting:
• 8 ounces (226g) full-fat brick cream cheese softened to room temperature.
• 1/2 cup (115g) unsalted butter softened to room temperature.
• 2 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
Recipe via SallysBakingAddiction. @SallysBaking
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