Pumpkin cupcakes with chocolate frosting and homemade apple pie

Right before I took off for school again, I hosted another potluck to have one last eat-fest with friends.  There were a couple of real big hits at this potluck-Abby’s pumpkin cupcakes with chocolate frosting and Roger’s apple pie.  I’ll start with apple pie recipe-unfortunately, I don’t have any pictures of the pie, but for those of you who were at the potluck, you’ll remember it was baked in a massive party size pan: Roger quadrupled the recipe in order to make this pie AND have a normal sized pie to keep at home.

Apple Pie

Crust

  • 1-1/2 cups all-purpose flour
  • 1/3 cups granulated sugar
  • 3/4 cup cold butter, cubed

Filling

  • 6 cups thinly sliced tart apples (crab apples were used by Roger)
  • 1 tbsp cornstarch
  • 3/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice (optional)
  • note: apples were peeled and then left to sit in the lemon juice in a jar overnight

Making the crust:  using a food processor, combine flour and sugar.  Add the butter:  process with on/off pulses until mixture resembles coarse crumbs.  Make a ball with these crumbs and place in fridge for at least 20  minutes.    Butter the pan you will be using to bake the pie.  Roll the ball out into a suitable size to line the pan.  Trim off excess to use to cover the top of the pie.

Making the filling: toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice.

Fill the pie crust with filling, and cover the pie with the excess dough (roll it out, make a lattice work pattern that you see on pies, etc.)

Bake for 45-50 minutes at 350 degrees F or until crust is golden brown and flaky.

Pumpkin Cupcakes

This recipe makes 6 cupcakes.  For those who attended the potluck, Abby tripled the recipe for the cupcakes to make a bunch of the mini-cupcakes.  Yes, she put them in ketchup cups.  They were super cute.

Dry Ingredients

  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/4 tsp salt

Wet Ingredients

  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup canned pumpkin
  • 1 tsp vanilla
  • 1/4 cup raisins or chocolate chips (optional)

Combine wet and dry ingredients only until flour disappears-batter should be lumpy.  Grease a muffin pan and fill each cup 3/4 full.  Bake at 375 degrees F for 20 minutes.

Chocolate Frosting

This is the best frosting EVER!!! I don’t even like frosting-I find that most are too sickly sweet for me.  But this one is just pure chocolate goodness, without being too heavy.  I found it lighter than most frostings I’ve had.

  • 1 1/2 cups + 1 tbsp cocoa powder
  • 1/2 cup + 1 tbsp hot water
  • 2 1/4 cup (511 g) butter
  • 1/4 cup icing sugar
  • 1 1/2 lbs (480 g) chocolate

Beat butter and sugar.  Combine water and coacao and then add to butter and sugar mixture.  Add melted and cooled chocolate.  If the frosting is too soft, chill it until you get it to the right consistency to work with.  Frost away those cupcakes!

And this was Abby’s finished product (this is her pic, she graciously let me use it-I was too busy eating to take pics).  Looks pretty and tasty doesn’t it?  And I assure you, it tasted as good as it looks.

EM

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Posted on September 13, 2010, in Recipes and tagged . Bookmark the permalink. Leave a comment.

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