three years! and pumpkin cupcakes

Three years ago today I started Bella Eats. This little site was much different then, dedicated to a healthy diet and my progress in training for a 10-mile race. Today I bring you cupcakes. My, how things have changed. :)

Thank you to all of you still here from that first year, and all of you who have found me along the way. I can't wait to see what year four has in store!

Pumpkin Cupcakes with Maple Buttercream Frosting

cupcakes from Ina Garten, frosting my own

makes 10 cupcakes

Cupcake Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 large eggs, at room temperature
• 1 cup canned pumpkin purée, not pie filling
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil

Frosting Ingredients (you may want to doule this if you like a lot of frosting. this recipe makes enough for a decent dollop on each cupcake)

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/4 cups confectioner's sugar
• 2 tbsp maple syrup

Method

1. Preheat the oven to 350℉. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.  In a larger bowl, whisk together the eggs, pumpkin, sugars, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.  Set aside to cool completely.
4. Cream the butter in a stand mixer with the whisk attachment.  Scrape the sides of the bowl. Add the sugar and beat on medium high until fluffy. Scrape the bowl again. Add the maple syrup and beat until well combined.
5. Pipe the frosting onto the cooled cupcakes.

dulce de leche cupcakes

There's something in the water around here. It seems as if Brian and I are surrounded by friends having babies! We have officially become the only couple amongst our close Charlottesville friends who does not have a tiny addition to the family. And, it kind of freaks me out. Just a bit. We're not ready for all of that yet, but it sure does get the gears in your head turning when you're tickling those tiny toes or witnessing first giggles. Those turning gears, they're something that I was never all that sure I would experience and now that I am...wow. Mind-boggling. Brian has asked me more than once who I am and what I've done with his wife, for this whole biological clock thing was never something that either one of us gave a whole lot of merit. Well it exists, I assure you.

The arrival of these tiny humans brings along something that I can wrap my mind around...baby parties. The kind where both men and women are invited, and the focus is on good food and fun [yard] games and great friends giving advice to the new parents-to-be. I love an excuse to plan a party, and the arrival of a new being sure seems like a wonderful reason to celebrate! 

A couple of Saturdays ago I helped to plan a baby party for our good friends Tommy and Kristin. Their little girl arrives in just over a month, and we couldn't be more excited and happy for them! This party was a fiesta of sorts, decorated with bright balloons and citrus-y hues. We had carnitas tacos, and veggie tacos, and cilantro lime slaw, guacamole, black beans, and dulce de leche cupcakes. I fully intended to photograph the carnitas to share with you but, well, when you're co-hosting the party it is tough to remember to pick up your camera. I did manage to capture some images of the cupcakes, so they will have to do. I promise, you won't be disappointed.

These cupcakes come from Joy, who never ceases to amaze me with the cleverness of her recipes. If I think of something, chances are Joy's already done it. And every single recipe I've ever tried of hers has been a winner, so I typically don't question her methods. This was no exception. Seriously, who could go wrong with cream cheese and dulce de leche whipped into a buttercream frosting? It is one of the best things you'll ever taste, I promise.

Dulce de Leche Cupcakes

from joy the baker

makes 24 cupcakes

For the Cupcakes:

• 3 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 1/2 cup buttermilk

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup dulce de leche (I used canned, Nestle brand, dulce de leche. Not the best, and next time I'll find a better brand, but it still worked well in the frosting.)
• 1/4 teaspoon salt
• 2 to 3 cups powdered sugar

To make the cupcakes:

1. Place racks in the center and upper third of the oven and preheat to 350 degrees F.  Line two cupcake pans with paper or foil liners.  Set aside.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.  Set aside.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars.  Beat on medium speed until fluffy and pale brown, about 3 minutes.   Stop the mixer, scrape down the sides of the bowl and add one egg.  Beat on medium for one minute.  Add the remaining eggs, one at a time, beating for one minute between each addition.  Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.
4. Add half of the flour mixture to the egg and butter mixture.  Beat on low speed and slowly drizzle in the buttermilk.  Beat until just incorporated.  Stop the mixer, scrape down the bowl and add the rest of the dry ingredients.  Beat on low speed until just incorporated.  Remove the bowl from the stand mixer and finish incorporating with a spatula.  Try not to over mix.
5. Divide the batter between the prepared cupcake pans, filling each liner about 2/3 full.  Bake for 18 to 20 minutes or until a toothpick inserted in the center of one of the cakes comes out clean.  Let rest in the cupcake pans before removing to a wire rack to cool completely.  Cupcakes should be completely cooled before frosting.

To make the frosting:

1. Place cream cheese in the bowl of an electric stand mixer.  Beat on medium speed for about 30 seconds, until very soft and pliable.  Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche.  Beat on medium speed until well incorporated.  Stop the mixer and add the salt and powdered sugar.  Beat on medium speed for about 3 minutes, until fluffy and lighter in color.  
2. Use a large frosting tip to swirl the frosting onto the tops of the cupcakes.
3. Garnish with fleur de sel, or coarse sea salt.

For more pictures of Tommy + Kristin's baby party, visit the AHPhoto blog!

red velvet cupcakes with cinnamon cream cheese frosting

We're not big on Valentine's Day plans in our house, typically choosing to stay home for a dinner cooked together paired with a nice bottle of wine. And really, how is that different from most nights around here? But this year Brian has something special up his sleeve, and despite my persistent quest for answers, he hasn't slipped me the slightest hint about what he's up to. It's impressive, really, because we're usually the couple that exchanges gifts as soon as we've purchased them, never able to hold out for the birthday, anniversary, or holiday they are truly meant for. I've got to say, I'm pretty excited. The anticipation is killing me! :)

When you're a recipe blogger you really can't avoid Valentine's Day, despite our typical lack of celebration at home. The red food coloring and sprinkles and heart-shaped cookie cutters are part of the job, and I really am okay with it. Any excuse to bake is fine by me. This year for my Valentine's baking (a week early, so that I could share with you here) I decided to go with a more natural palette - a toned-down burgundy cake and cream frosting, adorned with a simple craft ribbon. Which, I think, makes these red velvet cupcakes the perfect "all-grown-up" Valentine's Day dessert. 

Now I wouldn't call myself a red velvet cake aficionado, as I've never really understood the appeal of it before now. It's just red cake...right?!? Not really. I love the subtle chocolate flavor and soft crumb of these cakes, made light and moist with buttermilk. And the cinnamon cream cheese frosting is so completely delicious that it's a wonder any made it to the domed tops. Seriously, I could have eaten the entire bowl on its own. Don't skip this frosting in favor of a fluffy white version, the cupcakes just wouldn't be the same.

Happy Valentine's Day, all! I hope you spend the day, and each one after that, with those you love.

PS: There's nothing wrong with sprinkles, and if you're looking for some (along with the story of my breaking a little boy's heart), I suggest my Valentine's Day post from last year. :)

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

from Hummingbird Bakery Cookbook via Joy The Baker

makes 12 cupcakes. double the recipe to make two 9-inch layer cakes.

Cupcake Ingredients

• 4 Tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 3 Tablespoons unsweetened cocoa powder
• 2-1/2 Tablespoons red food coloring (I used a gel food coloring...about 1 tsp mixed with enough water to make 2-1/2 tablespoons...which is why my cupcakes are more burgundy than red)
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup plus 2 Tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons distilled white vinegar

Method

1. Preheat oven to 350*. Line standard muffin pan with paper liners.
2. In the bowl of a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg, and beat until well-incorporated, scraping down the bowl as needed.
3. In a separate bowl, mix together the cocoa, food coloring, and vanilla extract to form a paste. (I used 1 tsp of gel food coloring with water added to equal 2-1/2 tbsp, which is why I think my cupcake color isn't as vibrant as Joy's.) Add to the batter and mix thoroughly, until completely combined. Be sure to scrape the sides and bottom of the bowl to be sure that all of the batter is equally colored.
4. Turn the mixer to low and slowly add half of the butter milk. Mix to combine. Add half of the flour and mix to combine. Repeat with the last of the buttermilk and the last of the flour. Scrape the bowl, turn mixture to high, and beat until smooth.
5. Turn the mixer back to low and add the baking soda, salt and vinegar. Turn mixer up to high and beat for 1-2 minutes until smooth.
6. Spoon the batter into paper-lined cupcake pan and bake at 350* for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean. If you have doubled the recipe and are baking 2 pans at once, be sure to rotate the pans halfway through baking.
7. Cool on rack in pan for 10 minutes, then remove from pan and allow to cool completely before frosting.

Frosting Ingredients

I go light on frosting, so this made the perfect amount for a double-batch of cupcakes. If you're making a layer cake, you'll probably want to double it.

• 2-1/3 cups powdered sugar, sifted
• 3 Tablespoons butter, room temperature
• 4 ounces cream cheese, cold (I used room temperature)
• scant 1/4 teaspoon ground cinnamon

Method

1. Cream the butter in the bowl of a stand mixer with paddle attachment.  Add the powdered sugar and cinnamon and mix at medium-slow speed until well combined. 
2. Add the cream cheese all at once and beat at medium-high for 5 minutes, or until the frosting is light and fluffy. Do not over-beat as the frosting can become runny quickly.