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Tuesday, September 29, 2009

PUMPKIN SPICE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING AND MAKE YOUR OWN "PAPER CUPCAKES HOLDER" PROJECT

Inspired by Judy, a very talented and creative young lady, Judy in Her Natural Habitat: The Kitchen ,who recently posted her project about how to make your own cupcake wrappers, here it's my first attempt to make my own. Judy, if you see this please don't laugh!!! (hehehe...)
Obviously I did not paid enough attention regarding the instructions and the result is not satisfying. I need more practice and of course some precis measurements is a must. For more information and instructions please visit Judy.

By the time I completed my one and only cupcake holder, these nasty ants invaded my kitchen and... my cupcakes...You can buy this "ants" from "Party America" or even $ 1 Store.








I will be back with more and better looking (I hope) cupcake holders. It's a fun project.
Thanks Judy!

LEMON POPPY SEED CUPCAKES WITH LEMON ICING

INGREDIENTS FOR CUPCAKES:
1-2/3 cups flour,
1 cup sugar,
1 tbsp.poppy seed,
2 tsp.baking powder,
1/2 tsp.baking soda,
1/4 tsp.salt,
3/4 cup oil,
2 eggs,
1/3 cup milk,
1/4 cup lemon juice,
1 tsp.graded lemon zest,
1 tsp.lemon extract,
1/2 tsp.vanilla extract;

INGREDIENTS FOR LEMON ICING:
1-1/2 cups powder sugar,
2 tbsp.lemon juice (or orange juice),
1 tsp.graded lemon zest (or orange zest);

DIRECTIONS:
Preheat oven to 350 F. Line 12 cup muffin pan with paper liners.
Combine flour, sugar,poppy seed, baking powder,baking soda and 1/4 tsp. salt in a large bowl.
Combine oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a medium bowl. Add to flour mixture and stir until smooth.
Spoon batter into muffin cups and bake for 17 to 19 minutes or until cupcakes are lightly golden.
Cool in pan or rack 5 minutes. Remove and cool completely before icing.

Decorate with lemon or orange peel.


ENJOY!