13 January 2016

(Makes 12)

            One thing I really miss about moving from life at sea level to high altitude living of over 7000 feet is the baking. None of my go to recipes that I love work the way I want anymore. My baked goods would come out too dry or didn’t rise or something would always be off with them. I have even tried Googling baking recipes for high altitude bakers, but disappointingly, the recipes are usually for around 5000 feet. Sure, some posts did say how to alter the recipe for higher elevation but it did not turn out right.

Granted, I knew what I was getting into but I really miss being able to toss something quickly in the oven and know it will come out great. I’ve been testing and modifying recipes for a while now and I’ve finally done it, I’ve finally been able to compose a recipe for high altitude baking at 7000 feet! The cupcake rose properly and it was moist and fluffy. I’m so excited to make these for the holiday season. The combination of pumpkin, cinnamon and nutmeg is just irresistible.

As I was saying, this recipe has been tailored specifically for high altitude baking. So for those of you lucky enough to be at sea level, you’ll have to modify this recipe to make it work right for you. The big thing would be to increase the leavening agents to help your cupcake rise as air pressure at sea level is greater than those of us living at high altitude. But for those of us living up here, above 5000 feet, I’m ecstatic to be able to provide a baking post! I’ve personally been pulling my hair out trying to find suitable recipes (I’m telling you it’s slim pickings!) and modifying the ones I have to get a proper baked good.

            Now that I have gotten a cupcake recipe to work, of course it is time to work on a perfect frosting to go with it. Not to mention pretty decorations just to make it that much better. Let’s just say my decorating supply have increased a bit and I have been itching to put it to use. So below I have for you a Pumpkin Pie Cream Cheese Frosting to pair with this Pumpkin Cupcake. Granted, you can always use your choice of frosting but I really find that this frosting piled high on top of my cupcake works seamlessly. The sweetness and creaminess of the frosting combined with the pumpkin cupcake is amazing!

1 cup all-purpose flour

1. Sift everything together and set aside.

1/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/4 tsp cinnamon, ground

1/4 tsp nutmeg, ground

4 tbsps butter, unsalted, room temperature

2. Cream butter.

1/4 cup sugar

3. Add sugar and beat until fluffy.

1/4 cup brown sugar, packed

2 eggs

4. Incorporate the eggs one at a time.

1/4 cup milk, whole

5. Alternate between the dry ingredients and the milk, incorporate the ingredients into the butter mix.

(NOTE: Start with the dry ingredients.)

1/4 cup pumpkin puree

6. Stir in the pumpkin puree.

7. Line the cupcake pan and fill each cup to almost half full.

8. Bake at 365F for 16 minutes or until your toothpick comes out clean.

9. Remove from oven and let the cupcakes cool in the pan for 5 minutes.

6. Take the cupcakes out of the pan and let cool completely on a flat surface before frosting.

Pumpkin Pie Cream Cheese Frosting (frosts 12 cupcakes generously)

8 oz cream cheese

1. Cream together.

4 tbsps butter, unsalted

1 1/2 tsp cinnamon, ground

2. Mix all the dry ingredients until well incorporated into the puree.

3. Add to the creamed butter mix and combine well.

1/4 tsp nutmeg, ground

1/8 tsp clove, ground

1/4 tsp ginger, ground

3-4 tbsps pumpkin puree

3 1/2 cups powder sugar

4. Slowly mix in the powdered sugar until you reached your desired consistency.


(NOTE: IF you’re interested, I used gel food coloring to achieve my desired colors to decorate the cupcakes.)

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