Hello Everyone, My name is Ja Nell and I am new here. I have a recipe for pumpkin cupcakes. it is also attached. Pumpkin Cupcakes
Makes 24 cupcakes 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground or grated nutmeg 1/2 teaspoon ground cloves 2 cups canned pumpkin puree ( not pumpkin pie filling) 4 eggs 2/3 cup vegetable oil 1 1/2 cups sugar 2/3 cup milk Directions 1 Adjust two oven racks in the upper and lower thirds of your oven. Preheat oven to 350* line 24 muffin tins with paper liners or butter and flour the tins set aside. 2 In a large bowl whisk together the flour, baking powder, baking soda, salt,ginger, cinnamon,nutmeg,and cloves set aside. 3 In the work bowl of a large food processor,combine pumpkin ,eggs,oil,sugar, and milk. process until well blended. If you do not have a processor beat everything together in a second large bowl. 4 Pour pumpkin mixture over dry ingredients; beat with an eletric mixer on high speed or stir vigorously with a heavy wooden spoon until well blended. Spoon the batter into the prepared tins. 5 Bake until the cupcakes spring back when lightly pressed with a fingertip. 20 to 25 minutes switching the oven rack levels of the bans after 15 minutes of baking cool in the tins on a wire rack. Sending Love & Hugs Your Way Have A Nice Day Ja Nell ---------- Pumpkin Cupcakes Makes 24 cupcakes 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground or grated nutmeg 1/2 teaspoon ground cloves 2 cups canned pumpkin puree ( not pumpkin pie filling) 4 eggs 2/3 cup vegetable oil 1 1/2 cups sugar 2/3 cup milk Directions 1 Adjust two oven racks in the upper and lower thirds of your oven. Preheat oven to 350* line 24 muffin tins with paper liners or butter and flour the tins set aside. 2 In a large bowl whisk together the flour, baking powder, baking soda, salt,ginger, cinnamon,nutmeg,and cloves set aside. 3 In the work bowl of a large food processor,combine pumpkin ,eggs,oil,sugar, and milk. process until well blended. If you do not have a processor beat everything together in a second large bowl. 4 Pour pumpkin mixture over dry ingredients; beat with an eletric mixer on high speed or stir vigorously with a heavy wooden spoon until well blended. Spoon the batter into the prepared tins. 5 Bake until the cupcakes spring back when lightly pressed with a fingertip. 20 to 25 minutes switching the oven rack levels of the bans after 15 minutes of baking cool in the tins on a wire rack. [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/