Pumpkin Cupcakes

It was about time for me to bust out my cupcake pan, a Christmas gift from my brother, Will. I've been dreaming about cupcakes for weeks now. But I knew I wanted to make them myself, not buy them at the grocery store. After all, who even knows what they put in them to get that delightful texture and tasty sweetness. It's probably whale blubber or unicorn tears, right?

Regardless, this was the first time I have ever made cupcakes. So I went with a fairly easy recipe for pumpkin cupcakes. I don't have an electric mixer, but I suppose I didn't really need it.

The results were quite tasty. Since I followed the easy recipe almost verbatim, I won't be typing it all out here, but I will tell you a few changes I made.

Fist, I substituted a half cup of the white flour for whole wheat flour. It made me feel a little better and I could not taste anything unusual. The actual health benefits of this are negligible. Second, I added a few drops of yellow and red food coloring to the frosting, which gives it that nice peach color. Finally, I skipped the candy corn because its not fall, and that is by far the grossest candy ever. Worse than Swedish fish.



A few notes about the frosting. Maybe I added a little too much canned pumpkin, but the yield was way too much. I wanted to eat the half cup of frosting I had leftover, but I just couldn't bring myself to do it. Also, the recipe calls for a full tablespoon of vanilla, which was too much.

All in all, this was a good experience. Although I had some icing issues, the batter and cakes themselves turned out well.

Icing with issues