My favorite workplace activity around the holidays is the Thanksgiving Potluck! I made these little pumpkin cake cupcakes for my husband's work potluck and they
The first time I baked this recipe (almost 4 years ago), I confused Tbsp with Tsp. Although the cake smelled great in the oven, it tasted awful with all that extra baking powder, baking soda and cinnamon! I also used Splenda (because the packaging said GRANULATED SUGAR in large words) instead of real sugar. This epic fail of an easy recipe is when I realized that my forte wasn't in the kitchen. I've made this recipe many times again and I promise that its very delicious if you just follow the directions correctly :)
1. Do you know the difference between a Paddle and a Whip is?
I give credit to my husband who found some learning material on this topic here
The paddle (left) is used for mixing, stirring, incorporating without aerating your batter. Wonder why your chocolate chip cookie is flat? Its because there is too much air in your batter.
The Whip (right) was made to aerate your cake batter (its not meant for the cookie!).
2. Always mix your dry ingredients separately
This is one instruction that isn't always obvious in a recipe. Apparently if you just throw your baking soda and powder in a mixture of liquid ingredients, you could have clumpy soda left in your batter (thats my reasoning). But bakers suggest mixing separately in order to uniformly mix your dry ingredients.
The bottom line:
Who likes clumpy, bite size pieces of baking soda in their cupcakes? Not me!
3. How to "soften" butter and cream cheese
Recipes never say how to do this - but you SHOULDN'T just put these
ingredients in your microwave to soften them :)
|I promise that here IS a difference between|
soft butter and hot, melted butter! Who woulda thunk?
PS - this requires to plan ahead and read the recipe so your ingredients are soft when you are ready to bake, duh Stephanie!
4. Food coloring makes everything fun!
|I always wanted to know how to make Aztec Blue :)|
PS - the NEON box has even better color variations than the standard food color box provides.
1-2/3 Cups of Granulated Sugar
1 Cup Cooking Oil
1 16 Oz Can Pumpkin
2 Cups of All-Purpose Flour
2 Tsp Baking Powder
2 Tsp Ground Cinnamon
1 Tsp Salt
1 Tsp Baking Soda
In a mixer bowl, beat together eggs, granulated sugar, oil and pumpkin until light and fluffly.
Stir together flour, baking powder, cinnamon, salt and soda.
Add dry ingredients to pumpkin mixture and mix thoroughly.
Spread batter in ungreased cookie sheet and bake for 25 to 30 minutes at 350 degrees (or 15 minutes if cooking mini cupcakes).
Cream Cheese Icing
1 3 Oz Pkg Cream Cheese, Softened
1/2 Cup Butter, Softened
1 Tsp Vanilla
2 Cups Powdered Sugar, Sifted
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating well until mixture is smooth.
|...or at least trying to be a domesticated wife :)|