Savoury dishes, sweet treats, and special family and friends to share it with. Canadian Thanksgiving is upon us and I’m so excited about it! Even the weather this year (at least where I live) looks like it will be the epitome of Thanksgiving glory, with sunshine in the sky and colourful leaves on the ground. I really hate picking favourites when it comes to holidays because I truly love them all, but Thanksgiving makes a pretty good case for itself should anyone else ever want to pick for me, haha.
In keeping with my fall bucket list, I gathered my supplies from the grocery store, took out the mixing bowls, electric beaters and piping bags, and got to work on a super delectable Thanksgiving Day dessert.
CUPCAKES!!!
Though it may not be the most “Thanksgivingy” dessert, it’s the flavours of these tiny but deadly things that really scream FALL as soon as you take a bite.
I made two different kinds of cupcakes; pumpkin cupcakes with cinnamon cream cheese icing, and carrot cupcakes with normal cream cheese icing.
Both cupcakes are incredibly moist and not too sweet, loaded with flavours of autumn harvest. I will admit, the icing is pretty rich. But it’s velvety smooth texture and cream cheese tang is completely addicting.
After years of baking, I’ve made some super delicious treats that leave you wanting ten more, as well as many failures that I’ve spit out within ten seconds of taking a bite. With that being said, this has given me a pretty basic knowledge of what works well while baking, what to avoid while baking and a relatively good understanding of flour to baking soda/powder ratio. None the less I still sometimes end up with some muddled up creation that no one wants to eat.
These cupcakes however, were the exact opposite of that. I brought 16 cupcakes to my 7 coworkers, and they were devoured in record time. Proud of those girls! haha
So here it is, pumpkin cupcakes and carrot cupcakes.
Happy Thanksgiving!
Pumpkin cupcakes
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
1 1/2 tsp. cinnamon
1 can pumpkin
1 tsp. vanilla
1 cup brown sugar
1 cup white sugar
4 eggs
Bake at 350 degrees for about 23 minutes
Cinnamon cream cheese icing
1 cup butter
1 block cream cheese
1 bag icing sugar (sorry I didn’t measure)
1-2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 cup butter
1/2 cup oil (I used olive but usually people use vegetable. Maybe coconut oil would be good too!)
1 cup white sugar
1 cup brown sugar
4 eggs
4 cups fresh grated carrot
Bake at 350 degrees for about 23 minuets.
Cream cheese icing
1 cup butter
1 block cream cheese
1 bag icing sugar
1-2 tsp. vanilla
2-3 tsp. cinnamon
Emily et al 