Peanut Butter Blossom....cupcakes

My son's class was having a Christmas party earlier in the week, and he volunteered me to make cupcakes.  Thanks!  I never mind baking, but I get nervous when it is for people I do not know.  Also, there is the transportation factor, especially when I am not the one doing the transporting.  

When I bake for those I am not familiar with, I like to eliminate all potential allergens as much as possible.  I made the base cupcakes using a recipe that does not call for milk, eggs, or butter.  I add about 1/2 cup of extra flour to this to make it a bit more sturdy since it will be a cupcake.  I literally just dump everything into the bowl and mix.  

2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract

Put in cupcake liners and fill about 2/3 full.  Bake at 350 F for about 10-15 minutes (toothpick will come back clean).  

I made a batch of standard buttercream and decorated with royal icing to look like holly leaves and berries.  I still had some cupcakes left over, so I decided to make peanut butter frosting (no recipe....just 1/2 cup butter, PB to taste, milk and powdered sugar).  I dusted with sanding sugar to mimic the sugar on peanut butter blossom cookies and then topped with a Hershey kiss.  I saved 1-2 for me and packed the rest separately from the holly decorated cupcakes.

I sent my son off with these cupcakes to school.  When he got home that evening, I asked him how everyone like everything.  He fell to his knees and did the "we're not worthy" thing from Wayne's World.  I think it's fair to say everyone liked them!  Mission accomplished!

Pumpkin cupcakes - dairy free

I had to do some baking for my son's percussion group today.  The group has a few members with dairy sensitivities.  I am constantly searching for dairy free recipes I can use for their treats.

Upon my search through recipes, I came across a paleo pumpkin cupcake recipe.  I decided I didn't have half the things I needed so I would just wing it.

Here is the original recipe:

• 4 eggs
• ⅓ cup coconut sugar
• 2 tablespoons palm shortening
• ½ cup canned pumpkin puree
• ⅔ cup sweet potato flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• For frosting...
• 1 cup palm shortening
• ½ cup honey
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

Baking Instructions

1. Preheat oven to 350 F and prepare a standard size cupcake/muffin pan with 8 cupcake liners or grease very well.
2. By hand or with an electric mixer, cream together the eggs, coconut sugar, and shortening.
3. Add the pumpkin puree and combine well.
4. Add sweet potato flour, baking soda, pumpkin pie spice, and salt. Combine well.
5. Divide batter evenly into eight cupcakes.
6. Bake at 350 for 25 minutes, allow to cool completely.
7. Prepare frosting while cupcakes are cooling. Whip together palm shortening, honey, vanilla, and lemon juice. Spread, drop or pipe a generous amount on each cupcake and serve!

Here is my revision:

**  4 eggs

**  1/3 cup granulated sugar

**  2 tablespoons coconut oil

**  1/2 cup pumpkin puree

**  2/3 cup all purpose flour

**  1 tsp baking soda

**  1 tablespoon pumpkin pie spice

**  dash salt

for the frosting

**  1 cup coconut oil

**  1/2 cup honey

**  1 tsp vanilla extract

**  1 tablespoon lemon juice

**  powdered sugar to taste and consistency

for the filling

**  brown sugar

**  coconut oil

**  pumpkin puree    (I mixed this all together on the stove for a few minutes).

I followed all baking instructions as listed above.  My batter made an even dozen cupcakes.

NOTE:  I do not eat pumpkin so I did not try them.  I had my husband try them and he said they were dry....and didn't taste like cupcakes.  I took them with me to my son's rehearsal and had the director try one.  She said it tasted more like a muffin than a cupcake but said it was good.  (I love her, she's my favorite).  I believe using butter would have made the consistency more like a cupcake.