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The Wildcat Tribune

Autumn Cupcakes!

Nikhila Cherukuthota and Tallie Gigi

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Autumn — the time of year when leaves are crispier, Netflix is greatly appreciated, hot chocolate is given a special slot in your schedule, and most importantly, the time when you are more thankful for the food you have. Fall is a season in which the cuisine is primarily revolved around one ingredient- pumpkin. With this said, we bring to you a recipe that can be used for entertaining your guests, your own comfort, and to cure boredom.

Ingredients:

  •  2 1/4 cups flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  1 teaspoon cinnamon
  •  3 eggs
  •  1/4 cups oil
  •  t teaspoon vanilla extract
  •  1 can pumpkin
  •  1/2 cup butter
  •  8 oz cream cheese
  •  2 cups powdered sugar

Directions

  1.   Preheat oven to 375° and place cupcake liners in pan
  2.   Mix all wet ingredients together
  3.   In a separate bowl, mix all dry ingredients together
  4.   Pour wet ingredients over the dry and mix until incorporated (NOTE: don’t overmix)
  5.   Scoop batter into cupcake pan, place in oven for 15 minutes
  6.   To check if ready, place toothpick in center
  7.  Beat butter and cream cheese until it’s a paste
  8.  Add vanilla and incorporate
  9.  Add powdered sugar, mix until fluffy
  10. Let cupcakes cool for 45 minutes before frosting
  11. For filling, melt bittersweet chocolate with a little butter
  12. Scoop out circle (about one inch) out of cupcake
  13. Poor chocolate in hole
  14. Frost cupcake
  15. Enjoy
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The official student news site of Dougherty Valley High School.
Autumn Cupcakes!