10 October 2007

Sugar and Spice

A heartful thank you to all the blog heart-ing we received in October! Momma Liz at The Daily Stroll, une cacahuate Fanny at fanny.foodbeam, and Print & Pattern, celebrating the world of surface pattern design... in honor of your sweetness, my first recipe post. Cupcake photo from marthastewart.com. Mental note: gotta remember to take pictures of baked stuff before I inhale them.

{ Cream Cheese Frosting }
This is seriously awesome stuff. Takes like molten cheesecake, and is stellar on Pumpkin Spice Muffins (recipe below). It should frost 24 regular cupcakes, but hard to tell. Somebody ate a lot of it from the bowl.

1 pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 1/2 cups confectioner's sugar

Beat cream cheese and butter together until ooey. Pour in vanilla, then whisk sugar in batches. Taste, and add more sugar if you like to live on the edge. Refrigerate 15 minutes before frosting.

P.S. Do the charitable thing and let your cat clean your frosting-covered fingers. S/he'll give you extra eye-bats later that day.

{ My Friend Katie's Uber Easy Pumpkin Spice Muffins }
Follow directions on packaged spice cake mix. Exchange water for 1 can of plain mashed pumpkin. I usually add a few tablespoons of water. Do not overbeat! Fill cupcake liners with dome-shaped batter and bake.

1 comment:

katherine said...

i love you :)
and hodie <3
see you soon!!! (ahhhh i cant wait)
call me whenever you have time
oh and btw after reading your post, i really craved some pumpkin cupcakes :( so im going to make them this weekend! yay
hahah and i told helen about them and she said that i should vaccumm pack it and send her some. but i dont think she'll need it because she just got a package full of stinky kimchi and is quite happy and full.