Pumpkin Cupcakes with Brown Sugar Frosting

The leaves are colorful, the air is chilly and it's beginning to smell like fall.  Celebrate the season by making Pumpkin Cupcakes with Brown Sugar Frosting, or little bites of pumpkin love. 

Pumpkin Cupcakes

1 cup bread flour
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 1 stick butter
1/2 cup packed brown sugar
1/4 cup white granulated sugar
1 Tablespoon Molasses
3/4 cup pure pumpkin puree
2 large eggs


Brown Sugar Frosting

1/2 cup or 1 stick butter
1 cup packed brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla
optional chopped walnuts for garnish

For the pumpkin cupcakes:
Preheat oven to 350 degrees F.  If you are not using cupcake liners, prepare muffin tins by spraying with no stick butter flavored spray. (A teflon, or no stick coated muffin tin works best if going liner less).

Mix dry ingredients and set aside.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the pumpkin puree and molasses then slowly beat in the eggs, one at a time.  Gradually add the dry mixture until combined.

Fill each muffin slot with batter, about 3/4 full.  Bake for 17 minutes for mini cupcakes or 20-25 minutes for regular sized cupcakes, or until tops are lightly brown and a toothpick inserted in the center of the cupcake comes out clean.

This recipe will yield about 30 mini cupcakes or 12 regular sized cupcakes.

For the brown sugar frosting:
In a saucepan, melt the butter on medium high heat then add the brown sugar.  Bring to a boil and lower heat to medium low and continue to boil for 2 minutes stirring constantly.  Add the milk and bring to a boil, stirring constantly.  Cool to lukewarm then add vanilla.  Gradually add confectioners sugar and beat until spreadable.

To frost cupcakes I use a plastic baggy with the corner cut off with a Wilton Decorating Tip, #32 Star (Google Affiliate Ad) inserted.  Place frosting in bag and pipe over warm cupcakes.  Make sure your frosting is cool enough to hold it's shape, otherwise it will just melt all over your cupcakes.  Stash the frosting baggy in the freezer for a minute or two to harden it up a bit if needed.

If your frosting gets too cool or your tip gets plugged, it will pop the seam on the plastic bag.  If this happens, remove tip and rinse it with warm water.  Rewarm the frosting in the microwave for 10 seconds, then place tip on other corner of bag and squeeze the frosting to that side of the bag.

mmmm....I can smell them baking now.  Don't forget to share.


p.s. My brown sugar frosting is like "penuche" a soft, sweet candy made with brown sugar and cream and tastes like yummy caramel.  The pumpkin shapes are clip art that I printed, cut out and taped to a toothpick. 

Taco Bell Inspired Healthy Chicken Cantina Bowl

One taste of the new Chicken Cantina Bowl from Taco Bell and it was love at first bite.  I knew a similar dish of home made goodness would be so much fresher, and flavorful, so I attempted to recreate the recipe at home.  Score one for the home team because the flavors explode off of my Cantina Bowl like fireworks...and I think my husband just fell in love with me all over again.

Healthy Chicken Cantina Bowl

There are several components to this recipe that can be made ahead, or larger quantities to use in other dishes, or purchased separately to reduce preparation time.  For five servings, you will need the following components.  The recipes are below.

Citrus and Herb Marinated Chicken
Rice
Guacamole
Roasted Corn and Black Beans
Light Creamy Cilantro Dressing
Pico de Gallo
Lettuce 

Citrus and Herb Marinated Chicken

10 chicken tenders
1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste).

Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components.  Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill.

Rice

Assemble and cook in a rice cooker:
1 cup jasmine rice
1 1/2 cups low sodium chicken broth
1 T fresh cilantro
optional add 4 T water for softer rice

Guacamole

We used store bought :) but go ahead and use your favorite recipe.

Roasted Corn and Black Beans

1 16oz can of corn, drained
1 16oz can of black beans, rinsed and drained

Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it.  Add black beans and stir until warm.  Turn off heat and keep warm.

Light Creamy Cilantro Dressing

In large mixing cup whisk the following ingredients:
1/2 cup Kraft Mayo with Olive Oil
1/3 cup lowfat or skim milk
1 T dried cilantro
juice from one small lime
1/2 tsp minced garlic
1/8 tsp black pepper
1/8 tsp chilli powder
optional salt and fresh cilantro to taste

Adjust seasoning to your taste;  should be the consistency of ranch salad dressing.

Pico de Gallo

In a bowl, lightly mix:
3-4 medium tomatoes, finely chopped
1 small onion, finely chopped
3 small sweet peppers, finely chopped
1 jalapeno, finely chopped
juice from 1/2 small lime
1/2 tsp chilli powder
1/2 tsp minced garlic
1 T fresh cilantro
optional 1/8 tsp dried cilantro

Lettuce

I used a family sized bag of Wal Mart Market Place Romaine lettuce

To get the Taco Bell look, line half of your plate with rice and the other with lettuce.  On top of the lettuce lay 2 chicken tenders and top with creamy cilantro dressing.  On the rice side top half with pico de gallo and the rest with corn and black beans, then add a dollop of guacamole.  Enjoy!