Before I present my Halloween themed column, I am thrilled to share information about an exciting, unique and delicious event and dining experience. The inaugural “Farm to Table Harvest Celebration” is Saturday, Nov. 2, and encompasses the philosophy of “eating local.” I was fortunate to preview the menu, which showcases South Valley produce, beef breed and feed in Santa Clara County and local wines. The talents of seven chefs are featured with wine pairings for each course. If you have a passion for food, do not miss this event. It is anticipated to become a premiere food experience in the entire bay area. Details: Santa Clara County Farm Bureau at (408) 776-1684.
As you may expect, my column this week features a pumpkin recipe, because after all, everyone loves pumpkin. That is, everyone except yours truly! I never liked the flavor of pumpkin anything, so the idea of pumpkin pie for dessert or the anticipation of one particular pumpkin spiced latte is completely lost on me.
However, thanks to a longtime friend, Tracy Jennings, I will feature a pumpkin recipe. Like me, Tracy enjoys the challenge of creating her own recipes and just happened to have a pumpkin cupcake recipe she was testing when she received my “help please” request. The recipe uses a box cake mix, which simplifies the steps, so the whole family can make it a fun Halloween project. The finished product is very light and moist. Children will have fun decorating the cupcakes with whimsy. Consider coloring the frosting or use holiday inspired eatable decorations.
Pumpkin Cupcakes with Whipped Cream Cheese Frosting
From Tracy Jennings
Makes two dozen cupcakes
Ingredients
• 1 box Betty Crocker super moist white cake mix
• 1/4 cup granulated white sugar
• 1 cup canned pureed pumpkin
• 2/3 cup sour cream
• 3 large eggs
• 1 tablespoon vegetable oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
Step 1: Place all ingredients into mixing bowl. Mix on low speed for 30 seconds to blend. Mix on medium to medium-high for two minutes. Meanwhile, place paper baking cups into two, one dozen cupcake pans. Spray paper baking cups with non-stick spray.
Step 2: Using a 1/4 cup measuring cup, fill the paper baking cups roughly 2/3 full.
Step 3: Bake in a 325 degree oven (dark or non-stick pans) for 18-23 minutes. Check for doneness with a toothpick after 18 minutes. If the toothpick is not clean, bake an additional two minutes until toothpick comes out clean. Cool cupcakes completely before frosting.
Ingredients for the Whipped Cream Cheese Frosting
• 8 ounces cream cheese, softened
• 1/4 cup butter (half a stick), softened
• 2 – 4 tablespoons heavy whipping cream
• 1 teaspoons pure vanilla extract
• 32 ounces (two pounds) powdered sugar, sifted
Step 1: Cream together cream cheese and butter on medium speed. Turn off mixer and add two tablespoons heavy whipping cream and vanilla. Cream mixture for an additional 30 seconds to one minute on medium-low speed until smooth.
Step 2: Add powdered sugar 1/2 cup at a time with the mixer turned off. Mix on the lowest speed until all sugar is incorporated. Repeat process until all the powdered sugar has been used. An additional one or two tablespoons heavy whipping cream may be added to the frosting, depending upon the humidity, to make the frosting spread easily.
Assembly
Step 1: Spoon frosting into a piping bag (or Ziploc bag with a small corner cut out), which has been fitted with a large closed star tip. Start squeezing the frosting on the outer rim of the cupcake, working your way to the inside of the cupcake in a circular direction, leaving a slightly larger amount in the center.
Step 2: Keep cupcakes in a covered container in the refrigerator for up to three days. Remove cupcakes from the refrigerator a few minutes before serving to allow the frosting to soften.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at Th****************@gm***.com.
