The Devil's Pumpkin Buttercream Cupcakes

It is that time of year!  Orange and black!  Halloween!  Pumpkins!  And let's be honest, these cupcakes are all about the pumpkin frosting.  The cake itself is merely a vehicle for its pumpkiny goodness (not unlike a red velvet cake/cream cheese frosting situation).  These cupcakes are perfect for that autumnal feeling you get the moment the air starts getting cooler.  They're perfect for Halloween parties. They're perfect for extra tins of pumpkin pie filling after Thanksgiving.  They're perfect for the middle of summer when you miss eating pumpkin.  I'm not really sure what they're not perfect for...?  Maybe February.  Don't eat these in February.

Note: This frosting would also be stellar on a spice cake.

You will need:
1 recipe Devil's Food cake batter yielding 24 cupcakes, prepared
Frosting:
1 cup (2 sticks/approx 225g) unsalted butter
4-5 cups icing/powdered sugar (until desired consistency)
1/2 cup pumpkin purree
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1 1/4 tsp cinnamon
Tiny pinch of salt

1. Prepare cupcakes according to recipe instructions.  Allow to cool.

2. Create frosting by first creaming the butter using an electric mixer/whisk.

3. Add pumpkin, ginger, nutmeg, cloves, cinnamon, and salt and mix.

4. On a low setting, mix in icing sugar 1 cup at a time.

5. Frost!

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Apple Pie Muffins

Apple pies and apple crumbles are the obvious inspiration for these muffins. They are good without the crumble, if you want to save time. But if you want that lovely crunchy bit on top, I suggest taking the extra 5-10 minutes!

I have also realised that some of my recipes, while feasible to make using ingredients commonly found in England, are often very american.  For more recipes from an american expat in England, visit Orion's Lounge!  Also good if you enjoy a bit of humour with your recipes.

You will need:

2 3/4 cup (approx 360g) flour
1 1/3 cup (300g) caster/fine sugar
½ tsp baking soda
1 ½ tsp baking powder
1 1/2 cup (approx 350 ml)  buttermilk
1 large egg
1/3 cup (approx 75g) butter 

Filling:
1 cup (approx 270g) bramley apple sauce
½ tsp cinnamon

Topping:
2/3 cup packed (approx 150g) brown sugar
2 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoon butter, room temperature

Yield: 16 large muffins


1. Prepare the topping by combining all four ingredients using a fork or a pastry blender. Set aside.

2. Prepare the filling by simply mixing the apple sauce with the cinnamon. Set aside.

3. Next , prepare the muffin mixture. In a bowl, sift together flour, sugar, baking powder, and baking soda.

4. In a small bowl, whisk together the buttermilk and egg.

5. Slowly stir the buttermilk/egg mixture into the dry ingredients.

6. Melt the butter for the muffin mix in the microwave.

7. Add butter to muffin mixture and stir until smooth. Use an electric mixer if necessary, but do not overbeat.

8. Fill muffin cups 1/3 full. Spoon a heaping teaspoon of the filling for bakery size muffins (or a bit less if using standard baking cup size).

9. Fill the muffin cup until just over 2/3 full.

10. Sprinkle topping.

11. Bake for around 20 minutes for bakery size muffins. Reduce time if using smaller muffin cups.

12. Serve warm.


If you prefer a more pie-like muffin, you can try putting the filling right at the bottom, but I can't promise you it won't scorch :/

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Garlic & Sun-Dried Tomato Flatbread Pizza

I'll admit that I sometimes get jealous of people eating their 'artisinal' pizzas, but the truth is I do not want a pizza topped with baby arugula/rocket, cherry tomatoes, and goats cheese.  Anyways, I sought to mimic the bubbling flatbread experience by picking some up in my weekly shop and adding things I do enjoy on top!
I am hesitant to give exact measurements of ingredients, but I've put some measurements down as a shopping guide.

For two pizzas, you will need:
2 fresh flatbreads
Margarine or butter
Garlic powder
Dried oregano
Jar of sundried tomatoes
1 small jar pizza sauce
Parmesan cheese
4 pieces smoked back bacon (fat removed)
1 cup chestnut mushrooms (already fried/cooked in olive oil)
Shredded mozzarella
60g thin-sliced chorizo

1. Drain oil from sundried tomatoes, add to a small saucepan and heat.

2. Add small container of pizza sauce and stir until warm.

3. Empty contents into a blender or food processor and blend until smooth.

4. (optional) Press sauce through sieve to remove bits.  Set aside.

5. Butter the flatbread base and dust with garlic powder and oregano.

6. Paint over that with the sundried tomato sauce.

7. Assemble the pizza as you normally would.

8. Bake at 175 for 8-10 minutes, or until meats have crisped.

Apologies for the crap photography on this recipe, I just wanted to eat!!!

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