Fall and Fabulous!

Assalamualaikum!


It was SUMMER,now fall and then WINTER.Summer was really pleasant this year,fall is very warm and wild and wachaa!winter's coming soon.We don't really have 3 months for every season,its more like 6 months of winter  and 6 months of the rest.OKAY!I might be exaggerating but oh well!Since we are now in our cold midterm season,all I could do is eat and bake.That's what I do nowadays when i'm stressed out.I went to one of my current favorite website www.elleandblair.com and they posted a video of Spiced Pumpkin Cupcakes.Now,back in Malaysia we always have labu but we never made pies or cupcakes out of it.However,this fall,I had my first ever Thanksgiving dinner and boy oh boy!Turkey with bread stuffing,cranberry sauce, pumpkin pies...I HAD A FEAST!!PUMPKINS ARE SUPER DELISH!So when i saw the video,I knew I just had to bake them and they're super good too!Alhamdulillah.So here is the recipe taken from www.elleandblair.com

Pumkin Spice Cupcakes

1 1/2 cups all purpose flour

1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup solid packed, canned pumpkin puree

1. Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven.
2. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
3. In a large bowl, sift together the flour, baking soda, ground spices, and salt. 
4. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. 
5. Add the eggs, one at a time, beating well after each addition. 
6. Beat in the vanilla extract. Scrape down the sides of the bowl. 
7. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  
8. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. 
9. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. 
10. Place on a wire rack to cool.

For some reason,i didn't put any ginger in my cupcakes.=/

It's super soft and super moist.Since my oven is rather *ehem* antique, mine took about 40 minutes to be baked.

I also bopught the Betty Crocker's Cream Cheese Whipped Frosting instead of making my own.Seriously,these cuppies taste great on its own!

The ingredients

Butter and sugar

The mixture:)

Lined cupcake pan

Before

 andd.....

AFTER!

Droolicious.I know.*Flips hair Beiber Style"

Bliss.

Alhamdulillah!It turned out well!Enjoy!

1)I didn't take/post pictures of the mixing bowl because it was a mess.
2)I need a proper camera
3)I need photographic skills that i wasn't born with.Oh well.

And oh,try to eat more veggies and fruits,it helps in enhancing our memories.At least that's what I understood from the text book.=)

Wasalam

Till then,Bonsoir,
Love,
Anggerik

Picture taken from: http://www.marthastewart.com/sites/files/marthastewart.com/images/content/pub/special_issues/2004/mslhal0904xe5pu_1104_pumpkin_cupcakes_l.jpg