On Fractions [pumpkin cupcakes]

I am so not a fan of fractions.  Seriously, I can remember sitting in Mrs. Fairchild’s fifth grade math class and not understanding how to figure out how much Susie’s sweater will be if it is three-quarters of the full price.  I didn’t even know where to start.  So it should come as no surprise to you all that when I double recipes, things often go awry.  Like when I doubled the recipe for my cinnamon cupcakes.  I only put in 1 1/2 C flour, when clearly 1×2 = 2.  You see?  Fractions.

Those little guys turned out edible, albeit slightly muffin-esque.

One recipe that did not need doubling was my recipe for pumpkin cupcakes.  I made them with Queen Cupcake this weekend.  As these begin with a box-mix base, they are almost-cheating-but-not-quite-cheating cupcakes.  Because here’s the thing:  I’ve made pumpkin cupcakes from scratch and I’ve made these.  And there’s not much difference between the two.  The homemade icing is what puts them over the top.

Candy corn garnishes and three-tiered cake stands don’t hurt either.  To make pumpkin cupcakes, you will need:

  • 1 box yellow cake mix
  • the accoutrements necessary for 1 box yellow cake mix
  • minus the water
  • plus 1 can (15 oz.) pumpkin puree

Preheat the oven to 350.  Line 24 muffin tins with paper liners.  Mix all the ingredients in a bowl.  Whisk.  Divide the batter evenly into the cups (I always fill 2/3 full).  Bake 22 minutes, or until a cake tester inserted in the center comes out clean.  Let the cupcakes cool completely and frost…

For my favoritest cream cheese frosting ever (thank you Ezra Pound Cake) you will need:

  • 12 oz. cream cheese, softened
  • 1/2 stick butter, softened
  • almost 2 pounds of powdered sugar (yes, what a technical amount)
  • 2 tsp vanilla

Beat the cream cheese and butter in the bowl of a mixer until creamy.  Slowly add the powdered sugar, stopping to scrape down the bowl as necessary.  When the mixture gets a little dry, pour in the vanilla and keep going.  When the frosting looks like it has reached a frosting-like consistency, grab a spoon and give it a taste-test.  I like mine sweet, but find the whole 2 lb. bag of sugar just a tad much.

2 thoughts on “On Fractions [pumpkin cupcakes]

  1. Pingback: A Touch of Homemade « a glass of milk

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