Helllooo?? Is anyone there? I'm dusting off the cobwebs here at Ryan Bakes after a really (really) long absence. I can't believe it's been over two months since my last post and, I don't know about you, but I was getting really tired of looking at that Orzo Salad sitting at the top of my blog, so I thought it was time for a fresh fall recipe. I've done a lot of cooking and baking this summer, but it just got so busy that I got behind on the photographing and writing part. As summer has turned into fall, I knew I had to get back to my blog! This is my favorite time of year, and it's no secret that I'm a fall nut and can't wait for this time of year to come to start baking. Apples, pumpkin, maple, cinnamon-- those smells filling my kitchen are just the best. Fall in Virginia is really beautiful too (when we aren't getting hit with one of those freak weeks of 90 degree weather in October) with plenty of brilliantly-hued trees, day trips to apple orchards and Williamsburg, and, of course, lots of football.
I hope you all had a great summer but, really, can you believe it's come and gone already? It seems like it was just Memorial Day! We stayed busy, busy with work, some travel to see family, and vacation. And, a new little addition in September that is keeping us plenty busy right now:
She's our new little 9-week old Miniature Schnauzer puppy, Wrigley! Can you tell a Cubs fan lives in my house and was responsible for her name? :) We're all adjusting to life with a cute little puppy-- full of chew toys, sweet little puppy licks, lots of paper towels, and many, many trips outside each day!
I recently made these Pumpkin Cinnamon Chip Cupcakes with Biscoff Icing for my husband's office and I must say, I was thrilled with how they turned out. I figured pumpkin and biscoff spread would be a winning combination, so I used my favorite pumpkin cupcake recipe and just switched out my usual chocolate chips with cinnamon baking chips. I love baking with cinnamon baking chips during the fall and holidays. They make cupcakes, cookies, muffins, and other baked goods just full of seasonal flavor with little bursts of delicious cinnamon. I know they can be hard to find sometimes though (the stores around here usually only carry them during the holidays so I stock up then or order online), so I think butterscotch chips would be an equally delicious substitution to these cupcakes if you can't find cinnamon chips.
I wanted to incorporate the biscoff spread into the icing so I searched online and found the most perfect light fluffy biscoff buttercream icing on The Little Kitchen's blog. It was JUST what I was looking for and is absolutely delicious-- the buttery cinnamon taste of the biscoff spread mixed perfectly into the buttercream to make a sweet, creamy icing with a hint of cinnamon. Beware, if you make this, the temptation to just eat it out of the bowl will be very high! The biscoff buttercream was a delightful topping to the spicy pumpkin cupcakes and made such a nice fall treat.
Enjoy the cupcake recipe and it's great to be back baking and blogging on Ryan Bakes. Hope you're enjoying some fall baking this weekend! What are your favorite things to bake this time of year?
Pumpkin Cinnamon Chip Cupcakes
2 cups canned pumpkin (I used a 15 oz. can which is slightly less than 2 cups and it worked fine)
2/3 cup oil
2 cups granulated sugar
1/2 cup whole milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. each- ground cloves, nutmeg, and ginger
1/2 tsp. salt
2 cups cinnamon baking chips (or butterscotch chips would also be great if you can't find cinnamon chips)
Preheat oven to 350 degrees. Line 2 12-cup muffin pans with 24 cupcake liners.
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in flour, baking soda, baking powder, salt and spices. Gently whisk by hand until just combined, don't use an electric mixer or over mix the batter as it will become too gummy.
Fill liners with 1/4 cup batter (cups should be approximately 2/3 cup full). Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
Transfer to a wire rack and let cool completely before frosting.
Adapted from Gimme Some Oven via Love and Olive Oil
Biscoff Buttercream Icing
1 cup (2 sticks) unsalted butter, softened
3/4 cup biscoff spread
1/4 tsp. salt
1 Tbsp. vanilla extract
3 cups powdered sugar
3-4 Tbsp. milk
In the bowl of a stand mixer using the paddle attachment, mix thoroughly the softened butter and biscoff spread on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and in two batches, add the powdered sugar and mixing until well blended (it will look like dough).
Add 3 to 4 tablespoons of milk, a little bit at a time, while blending on low speed. Blend until well combined. You'll start to see the icing pull apart from the sides of the bowl. Add a little bit more milk to get the right consistency. Keep blending at medium high speed, until light and fluffy, about 5 to 7 minutes.
Use a large star tip and a decorator bag and pipe the icing onto the cooled cupcakes. Store can be prepared and stored in the refrigerator if making beforehand. Allow to sit at room temperature for at least 30 minutes before icing.
Adapted from The Little Kitchen