One day, Ginny said to Jenn: “Let’s do a cooking blog post.”

A flurry of emails later, Two Spoonfuls was born!

We are two creative gals who became friends through our mutual love of fabric and sewing. Now, we’re bringing our energy and style into the kitchen, trying new recipes, re-vamping old favorites and sharing them with you.

We’ll use familiar ingredients to create dishes that are flavorful and easy to prepare, while adding our own helpful tips, bits of kitchen wisdom, and a little food history too. The recipes we share will be practical, with easy gourmet touches.

Look for Two Spoonfuls recipe recommendations: always in time for a weekend, to share with your family and friends.

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My second Two Spoonfuls recipe to try is Pumpkin Spice Cupcakes.

This recipe can be found on the AllRecipes website.

The recipe is for both the cupcakes and the accompanying Cinnamon Cream Cheese Frosting. Most of the ingredients I already had in my pantry, particularly the spices: cinnamon, nutmeg, ginger, grnd cloves, and allspice.

All you need is a mixer (hand held or stand) to make the cupcakes. They bake until golden.

Then, while your cupcakes are cooling, use your mixer again to whip up the cinnamon cream cheese frosting. After you’ve frosted these cupcakes, be sure to hide a few for yourself, because they will go quickly!

They are delicious!

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* Jenn’s Notes *

Have you ever set aside a little time to do some baking and then read through your recipe and discovered that some of the ingredients need to come to room temperature? What a buzz kill! Now, I’m not saying that I’ve never covertly placed ingredients into the microwave and “encouraged” them to come to room temperature, but ideally, we all want to make the recipe the right way. So – I’m letting you know now that the butter, cream cheese and eggs should all be at room temperature when you are ready to get started. There. I’ve just saved you some electricity! Go green!

This recipe says that it makes 24 cupcakes. I got 20 cupcakes. After you taste how good these are – you’re going to wish you had those missing 4. The only solutions I can see for this problem are either to fill your muffin cups with a little less batter than you normally would or just make a double batch. In fact, just make a double batch – you’ll be glad that you did. ; )

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Did You Know?

Target sells two different colors of stackable 36 count Cupcake Caddies! No more smooshed frosting, and you can carry all 36 cupcakes in one easy, portable carrier – they even have a handle!

“Cupcake” is the common term in the U.S. and Australia. In England a cupcake is called a “Fairy Cake”.

Ground allspice is not, as some people believe, a mixture of spices. It is actually a pea sized berry of the evergreen pimiento tree that is native to the West Indies and South America, though Jamaica provides most of the world’s supply. Allspice is also called Jamaica Pepper. The English gave it the name Allspice because it tastes like a combination of cinnamon, nutmeg and cloves.

These are the dried, unripe fruits of Allspice, which will be ground and used in cooking.

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I hope you’ve enjoyed this Two Spoonfuls post!

You can click here *Pumpkin Spice Cupcakes* for the complete recipe.

I look forward to hearing from you, especially if you decide to give these a try!

We’re aiming to share our Two Spoonfuls posts every other Friday,

I’ll still be doing my usual work-in-progress posts, too!

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Now let’s see what Ginny’s been up to over in her kitchen…

Click here to find out!

*Two Spoonfuls*

Jenn : )

Tags: allspice, baking, cupcakes, fairy cakes, Ginny, pumpkin, spice, Two Spoonfuls

This entry was posted on Friday, November 21st, 2008 at 3:00 am and is filed under Two Spoonfuls. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.