Pumpkin Cupcakes

So after the holidays I had a bunch of canned pumpkin left over.  I have been finding new ways to use it up. Why I had so much in the first place is a mystery to me, maybe I was supposed to make way more pies or something. Maybe my husband thought we were feeding an army instead of just the family.

I found a delicious recipe and used up some extra pumpkin. Here is the recipe:

Pumpkin Cupcakes
I only use whole wheat and natural cane sugar etc in my baking so these are actually delicious and healthy.
Now that you have the recipe you have no excuse to not make a batch and share them with everyone you know.  I am sure that you probably have some canned pumpkin hiding in your cupboards as well.

If you are a pumpkin fan, you will not be disappointed.  Enjoy, they really are tasty.

Read more ...

Moist Orange Cupcake/Muffin

My husband is a very picky eater. He is not into desserts, except this particular cupcake that he loves and would ask me to bake for him. Thus, I could say, is his favourite cupcakes. I had developed this recipe just few months ago. Everyone who had tasted these said they were very lovely.

Here are the ingredients:

113 grams butter (or 60 grams if you want it healthier lol)

3/4 cup granulated white sugar

1 large egg

1/2 cup orange juice, freshly squeezed

zest of 1 orange ( make it 2 oranges if you want a stonger orange flavour) finely zested

1 tablespoon sunflower oil or vegetable oil

1 3/4 cup plain flour or all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon or a pinch of salt

1. Preheat oven to 350 F

2. Line muffin tray with muffin/cupcake cases

3. Cream the butter and sugar until light and fluffy, then add the egg until well incorporated ( I suggest to use a mixer or even just a hand mixer but if you have neither then a hand whisk will do but you will have to vigorously mix to make it fluffy)

4. In a separate bowl, sift the flour, baking powder and baking soda and salt

5. Combine the orange zest, butter mixture and the dry ingredients by folding until just incorporated. Do not over fold as your cake will turn out too dense.

6. Fill the cases until 3/4 with the muffin batter

7. Bake for 20 minutes or until a toothpick or cocktail stick comes out clean when inserted in the cupcake

8. Let stand for 5 minutes before taking out from the muffin tray, then completely cool on a wire rack


You can serve this with freshly whipped cream or even orange icing or orange buttercream... and for complete indulgence, serve this with a scoop or two of ice cream.


I hope you will enjoy too.

Read more ...