Comments on: pumpkin spice cupcakes with maple cream cheese frosting

By: NuJoi

NuJoi — Fri, 11 Dec 2009 13:33:51 +0000

These look great. I think I’ll try them with sweet potatos. I bought 10 pounds for Thanksgiving and haven’t used them all yet.

By: Siege

Siege — Wed, 04 Nov 2009 02:25:36 +0000

Thank you for this recipe! I made them for a Halloween party last week and they were a HUGE hit!

By: Sues

Sues — Sun, 25 Oct 2009 22:59:26 +0000

These are soo pretty!!! And they sound so delicious as well. I’m very impressed!

By: Jason Sandeman

Jason Sandeman — Sun, 25 Oct 2009 15:37:41 +0000

I love the cupcakes! The pictures are spectacular, and I think that if you really wanted a kick to these cupcakes, I would grind the spices whole (cloves, cinnamon, nutmeg) and use real ginger.

The pictures make me want to have some in my belly!

By: KT

KT — Sun, 25 Oct 2009 01:20:13 +0000

These are amazing — and I am so impressed that you took on a project this large! Good for you, and your roses look excellent :)

By: Tessa@themidnightegg

Tessa@themidnightegg — Sat, 24 Oct 2009 00:34:54 +0000

The first time I volunteered my baking services for a large event, I had to estimate how much flour I would need for about 30 pies. I, being really truly ungifted at math, overestimated so much that I ended up requesting about 46 pounds too much flour from a donating source. Hmm. I don’t think we bought flour for home for about six months. Eww.

So, you! Not too bad, eh?!

By: Nikki Stoyko

Nikki Stoyko — Thu, 22 Oct 2009 20:48:55 +0000

Hmm…. the season must bring upon a craving for all things spicy and warm! I too tackled some Pumpkin pie inspired cupcakes just last week, no nearly so many as you, and they are a delicious treat! I have yet to post the recipe I conjured up on my blog but I did post a photo of the final product, just to wet appetites I suppose! I wanted to add a bit of whimsy to the tops of the little cakes, as you did with your piped rosettes, so I fashioned a pumpkin seed brittle to garnish the cupcakes. I think it will be a recipe that remains in my growing reserve of recipes! I like the design on your cupcakes regardless of the softness of the icing, I think they are rustic and artisanal, and they are fitting for fall, a time of harvesting and working with the earth! Nice cakes!

Nikki @ http://www.thereadonion.blogspot.com

By: tara

tara — Thu, 22 Oct 2009 01:12:52 +0000

Oh you brave, brave woman. My hat’s off to you.

By: Jennifer

Jennifer — Wed, 21 Oct 2009 20:24:45 +0000

What a deliciously classic combination of flavors. Yes, weighing ingredients is how it’s done in pastry kitchens. A scale is a very helpful tool to have on hand.

By: lo

lo — Wed, 21 Oct 2009 17:27:52 +0000

Yeah… I’m totally with you.
I remember the first time we baked in volume. I volunteered for the task, and then realized that there was MATH involved! :)

These cupcakes sound fabulous. I love the pumpkin maple combo — and they’re beautiful to boot!