One of the best tasting Pasta Salads that is made with minimum wastage and pantry ingredients. The simple homemade dressing takes the salad from Blah to Yum! A great side dish too if you are looking for one.
Chocolate Pumpkin Cupcake & A Break
For Baking Partners this time around we had to make Chocolate pumpkin cupcake with frosting. Of the 3 recipes we were give I choose Priya R of Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting from Country living.
The cupcakes were to be frosted but before they could cool down they had all disappeared in the tummies that were waiting at the first aroma of the baking cupcakes.
I had not lined the silicon moulds as I was unable to find any shop that was selling the liners of the size of my moulds. The muffins were so light and delicious that the fact that we could not un-mould them bid not deter anyone. The cupcakes were eaten right from the moulds. J
The only moulds that had the liners were these small ones and the only cupcakes that I had that were kept as my” models” as they are called.
Yields: 36 cupcakes
Ingredients:
· 2 1/2 cup(s) all-purpose flour
● 1 cup(s) good-quality cocoa
● 1 tablespoon(s) bakingpowder
● 1 1/2 teaspoon(s) baking soda
● 2 1/4 teaspoon(s) ground cinnamon
● 3/4 teaspoon(s) fresh-grated nutmeg( I did not use)
● 3/4 cup(s) buttermilk
● 1 1/2 cup(s) pumpkin puree
● 1 1/2 teaspoon(s) vanilla extract
● 283grams salted butter, softened
● 1 1/2 cup(s) (firmly packed) dark brown sugar
● 1 1/2 cup(s) granulated sugar
● 5 large eggs
Directions:
1. Heat oven to 160ºC. Since I bake in the convection side of my microwave I am baking at 160ºC else you will need to bake at 180ºC.
2. Grease the muffin moulds and line with the paper liners.
3. Sift the flour, cocoa, baking powder, baking soda, cinnamon in a large bowl and set aside.
4. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside.
5. Beat the butter and sugar together in a large bowl, with an electric mixer until fluffy.
6. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
7. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
8. Divide the batter among the moulds and fill each with 1/4 cup of batter. Bake for 22 minutes or the toothpick inserted comes out clean.
I would like to announce that I will be taking a short break. With Carpel tunnel rearing its ugly head again I am scared and under a lot of pain so atleast for 15 days I will not be here. Please excuse me. Also I will try and read your posts but my comments will e something like yum or equally stupid but I hope you ladies will be understanding enough to accept the comment as something that I will be doing because it is so and I cannot be as vocal with my comments as I will like to be.
Linking this to Baking Partners
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divya says
Very tempting… Many mouth is watering here
ANU says
nice and yummy cupcakes!
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Julie says
wow..yummy cupcakes!!!
Join my ongoing EP events-Rosemary OR Sesame @ Now Serving
Jay says
looks absolutely delicious..
Tasty Appetite
Priya says
Looks super moist, wonderful cupcakes.
Swathi Iyer says
Hope you are doing well.I too have pain in hand. Glad you are able to join the this month challenge. Cupcake looks delicious. If you grease the cover it will be more easy to remove them.
Vardhini says
My kiddo loves pumpkin cupcakes too. Take care Archana.
Vardhini
Event: Halloween and Squash Fiesta
Event: Diwali Bash
Shama Nagarajan says
yummy recipe. Join me in Fast Food event-Vermicilli in my blog.
Swasthi says
Take care Archana! take proper rest dear. get well soon. cupcakes look great.
Tina (PinayInTexas) says
Nicely done, Archana!
Enjoy your break! You deserve it!
Amrita Vishal says
Loved the fact that they were enjoyed so much !! good job and take care…CTS can be truly excruciating. Rest well.
Suja Manoj says
Love the texture,moist and yum,love it
cookingvarieties says
hi archana, must be a really delicious- "now you see, now you dont affair" with those muffins. at least you have a pair to show off. haha . have a nice day. i also love to eat them while hot from the oven
Krishnendu Ray says
Make frosting:
In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.
Thanks,
Krishnendu
Cooking Tips
Reshmi Mahesh says
Delicious looking pumpkin cupcakes…
runnergirlinthekitchen.blogspot.com says
Hey Archana,
I dint know what Carpel Tunnel was and just read about it. Please get well soon. Even if it takes more than the suggested time, you make sure that u beat the CT and bounce back :)) Cause its better to take time to heal and be 100% fit again. Will miss ur posts and comments.
On the other hand the cupcake looks very soft and moist! Am sure they were delicious :))
Looking forward to hear from you and take care!
Senka I says
Hello,
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Warm regards,
Senka
http://www.alldishes.co.uk