Frostings | A Taste of Morning

Pumpkin Snack Cake

Ingredients

2 c. all-purpose flour (stir before measuring)

1 t. baking soda

1/2 t. baking power

1 t. ground cinnamon

1/2 t. ground cloves

1/2 t. ground ginger

1/2 t. ground mace

1/2 t. ground nutmeg

15 oz. (425 gm.) canned pumpkin

3/4 c. granulated white sugar

1/2 c. brown sugar

1/3 c. canola oil

1/3 c. buttermilk

1 lg. egg

2 t. vanilla extract

1/2 c. dried currants

1/2 c. finely chopped walnuts

Cinnamon Cream Cheese Frosting (see recipe at bottom of page)

Directions

1. Preheat oven to 350 degrees F. Prepare a 9×9″ pan with baking spray or with butter and flour.

2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, mace and nutmeg. Set aside.

3. In a separate bowl, stir together pumpkin, sugars, canola oil, buttermilk, egg, and vanilla until smooth and well-blended.

4. Stir pumpkin mixture into dry ingredients until smooth and no dry spots appear. Then fold in currants and walnuts. Scrape batter into prepared pan. Level top with the back of a spoon.

5. Bake for 38 – 48 minutes or until firm on top and a cake tester inserted in the middle comes out clean. Cool on a cooling rack.

6. While cake is cooling, prepare cream cheese frosting. Once cake is cooled, invert onto a cooling rack, then re-invert onto a cutting board. Frost top of cake, then cut into squares. Enjoy!

Cream Cheese Frosting

Ingredients

6 oz. cream cheese, softened

1/2 c. + 1 T. confectioner’s sugar

1 1/2 t. ground cinnamon

1 T. + 1 t. milk

1/2 t. vanilla extract

Directions

Beat ingredients together until perfectly smooth.

I have very fond memories of the 4th of July from growing up. Every year the town – think very small town, here – would have a parade, followed by a variety show on the town beach, then fireworks over the lake. It was really something to look forward to. Even though I now live 1,800 miles from where I grew up, I still try to make the holiday special.

Wild Blueberry Cupcakes

makes 24

2 3/4 c. all-purpose flour (stir before measuring)

2 t. baking powder

1/4 t. salt

1 c. unsalted butter, softened

2 c. granulated white sugar

4 lg. eggs

1 1/2 t. lemon extract

1 c. whole milk

3/4 c. dried wild blueberries*

* If the blueberries seem hard, then place them in a small bowl. Pour boiling water over berries. Cover bowl with a plate. Let sit for 15 minutes, then drain well. Liquid can be reserved for another use.

(1) Preheat oven to 350 degrees F. Line 24 standard muffin cups with muffin papers or foils.

(2) Place flour in a medium bowl. Whisk in baking powder and salt. Set aside.

(3) Beat butter in a large bowl until fluffy. Gradually beat in sugar. Beat in eggs one at a time and then lemon extract. Scrape down sides as needed.

(4) Gradually beat 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, then the remaining 1/3 of the flour into butter mixture. Fold in berries.

(5) Carefully scoop batter into prepared muffin cups. Bake for about 25 minutes or until a toothpick inserted into the center of cupcakes comes out clean. Once done, place on a cooling rack for 15 minutes. Remove cupcakes from muffin cups and allow to cool completely before frosting. Decorate with your favorite lemon, almond, vanilla or cream cheese frosting recipe or with Nicole’s 2-Step Buttercream.

Nicole’s 2-Step Buttercream

requires a large food processor and a stand mixer

1 lb. unsalted butter, completely softened

5 c. confectioner’s sugar

3 c. heavy whipping cream

2 t. vanilla extract

1 t. almond extract

(1) Place butter and sugar in the bowl of a large food processor. Start to combine. While food processor is running, add cream and extracts. Process until completely smooth. You may need to pause your food processor now and then.

(2) Once completely smooth, transfer to a large stand mixer and beat until fluffy and white.

Thanks, Nicole, for letting me share your recipe!