Turn on the Oven and Warm Up with These Cupcakes!
Not sure what happened, but it got real cold real quick, didn't it?!
It's that kind of bone-chilling cold that makes you feel pain all over. It hurts in your bones. We'd much rather stay inside, right? Yuck. But that is what happens when you live in Minnesnowta.
Speaking of cold..... Did you see where we will be filming??! Check out Clara's location tour!
We are already one week into our crowdfunding campaign and are so amazed at the enthusiasm and support you have given us!! WOW. We are already over 25% of our $9000 goal to complete this film. THAT'S AMAZING! (I'm not yelling, I'm just excited.)
Do you know what is great about this campaign on Seed & Spark? As long as we make 80% of our goal, we get the greenlight on our project! So, really, we are just *does the math..* 55% away. Which, looks like a lot of numbers, but don't worry, it just means you are awesome for supporting our dream. Thank you for your contributions!
Speaking of contributions, I want to highlight one of our favorite incentives! It's the Digital Recipe Book from Rebecca's Kitchen. For your $10 contribution, you'll get a printable recipe book filled with 20+ recipes to show off your cooking skills! You'll get a variety of recipes from entrees to desserts that all feature our favorite ingredient: Pure Maple Syrup.
This is actually great weather to stay inside baking treats and watching holiday movies. Whicah is exactly what I (Clara) did yesterday. What are your favorite holiday movies? I love the classics like Christmas Vacation, White Christmas, and Home Alone 2, but usually Love Actually of Beverly Hill Cops are my go-to. And, I KNOW Beverly Hills Cop isn't *actually* a holiday movie but I just love it, okay?
Back to treats: PUMPKIN CUPCAKES w/ MAPLE CREAM CHEESE FROSTING.
Yes, that is what I said. And they are just as delicious as they sound. And they are perfect for Thanksgiving (no, we haven't forgotten about it).
So, I'm sharing the recipe so you can make them at home, share them with your friends and family, and tell them all to make their contribution to our film to get their own recipe book. Cool? Cool.
PUMPKIN CUPCAKES w/ MAPLE CREAM CHEESE FROSTING
For the cupcakes:
1 c. light brown sugar
1/4 c. granulated sugar
1/2 c. vegetable oil
3 farm fresh eggs
2 tbls. pure maple syrup
2 tsp. vanilla extract
1 c. pumpkin (puree, not pie mix)
2 c. flour
2 tsp. pumpkin pie spice
2 tsp. cinnamon
1.5 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 c. milk
1. Preheat your oven to 400* F and line your cupcake pan with paper cups.
2. Add sugar, oil, eggs, syrup, and vanilla into a large bowl. Beat together until fully incorporated.
3. Add pumpkin.
4. Mix dry ingredients in a separate bowl.
5. Slowly add the dry ingredients to the pumpkin mixture, alternating with the milk.
6. Fill cups 2/3 full and bake in oven at 400* for 5 minutes. After 5 minutes, lower the oven temp to 350* to finish baking for another 8-10 minutes.
7. Toothpick should come clean when they are done. Let them cool completely before frosting.
For the frosting:
1 c. salted butter
16 oz. cream cheese
6 c. powdered sugar
1 tsp. cinnamon
2 tbsp. maple syrup
1/2 c. milk
1. Cube the butter and beat until softened.
2. Add in the cream cheese and beat together until creamy/fluffy/lump free.
3. SLOWLY add the powdered sugar, one cup at a time.
4. Halfway through the sugar, add the syrup and vanilla.
5. Slowly add in the milk, alternating with the remaining sugar.
6. Beat until desired consistency is reached.
7. Scoop into a piping bag (or a ziplock bag, then snip a small corner off), decorate your cupcakes! Sprinkle a dash of pumpkin pie spice on top for some fun.
Store the cupcakes in an airtight container and keep refrigerated. Or leave them on your counter if your house is as chilly as mine. Or eat them all right away.