Monday, October 16, 2006

Pumpkin Apricot Cupcakes

I had this delicious pumpkin cupcake at Sweet Mandy B's bakery the other day...and I craved for more when I got home. So I was on the hunt for the perfect pumpkin cake recipe. Everything I found had veggie oil in it. But I wanted the real thing...butter! I finally found one but it had apricot puree in it. I actually had a can of apricot filling so I decided to be adventurous that day. Guess what? It was actually a perfect pairing for me. A moist yummy treat to kick off the Fall/Halloween season.


2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Puree
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract

8 ounces cream cheese
3 tablespoon unsalted butter
6 oz. box confectioners' sugar
1/2 teaspoon pure vanilla extract

For Cupcakes:
Preheat oven to 350.
Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Scoop batter equally among muffin tin.Bake until tester inserted into center comes out clean, about 20-25 minutes.


Blogger Kate said...

I still have that can of pumpkin that I got in delhaize which you gave back to me before you left...i knew it would come in handy at some point...a year on. What are you doing for Thanksgiving this year?

16 October, 2006 15:06  
Blogger Elaine said...

I'm not sure if you have access to buttermilk. If you don't, here are some substitutes for buttermilk recommended by
Substitutes: Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes OR Combine two parts plain yogurt plus one part milk OR plain, low-fat yogurt OR sour cream OR molasses (in batters that also call for baking soda)

16 October, 2006 15:21  
Blogger Ashley said...

Yum! I am in search of all things pumpkin these days. We are having a get together for pumpkin carving and I may just make some of these.

16 October, 2006 22:12  
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