Before being totally swamped with all the baking and festivities associated with the upcoming holidays, I had to post about my Thanksgiving creations! This was the first Thanksgiving Jer and I hosted in our new home, and no holiday is complete without cupcakes…
Of course having hosted Thanksgiving Italian style (antipasto course, pasta course, turkey course, THEN dessert), there wouldn’t be much room left for cupcakes, so these cupcakes were packaged to go. That’s not to say we went without dessert on Thanksgiving though – my mom made her famous apple pie, Jer’s mom made brownies, and his brother made pumpkin pie!
Pumpkins and apples are two great traditional flavors of Fall, and I wanted to incorporate them both into the cupcakes. The first cupcake was a Pumpkin Cupcake with Vanilla Buttercream, topped with orange sugar. The cake itself was made with pumpkin puree and a variety of spices including nutmeg, cinnamon, and allspice. It was moist like a pumpkin bread, but not as dense. The vanilla buttercream was a nice topper, as well, but a cream cheese frosting would have been great too!
The second cupcake was a Cocoa-Apple Cupcake with Sour Buttercream, topped with chocolate sprinkles. The cake was made with cocoa power, shredded organic Gala apples, and studded with semi-sweet chocolate chips. The Sour Buttercream is similar to a traditional buttercream, but is made with sour cream and is not as sweet, so it paired very well with the cake!
I packaged two of each cupcake in a festive box and gave them to our guests as they were leaving – just in case they got hungry on the car ride home 😉