She's not a particularly spooky kid, but the past few years she's embraced the fact that her birthday is in the same month as Halloween and she's asked for Halloween-themed cakes. This year was a little different--she was more interested in the flavor of the cake than the decorations. 12-year old brain waves, I'm saying. She likes the combination of pumpkin and chocolate, so I took components of two other recipes and mashed them together. The Pumpkin Cupcakes were really pretty delicious (that was me surprised, because this isn't one of my usual recipe sources--the only alteration I made to the recipe was in baking time, baked each batch of cupcakes for 20 minutes). Light tasting, not muffin-y at all. Which actually turned out to be a little bit of a problem because the Fudge Frosting (a recipe I've used before) was pretty rich and the cupcakes couldn't really compete. The pumpkin got...well...overpowered by the chocolate. Not always (or necessarily) a bad thing. But, I would have liked for them to have been evenly matched. If I were to make something like this again, I would make a milk chocolate frosting. I think that would match the pumpkin flavor without being too much.
TGIP Rating--Pumpkin Cupcakes--KEEPER. A super easy, but not heavy, fall treat. Probably also yummy with the cream cheese frosting in the recipe. Will have to try.
Next up: EVEN MORE pumpkin. One of the few recipes I never tried in the first BAKED book is the Pumpkin Whoopie Cookies. I'm on it.