Pumpkin Chocolate Chip Cupcakes with Butterscotch Buttercream just screams
Fall, Thanksgiving and Football.
Gameday Style found this recipe at a new spot, The Perfect Bite KC, a blog about the food scene in Kansas City. Blogger Missy Roe shares her culinary experiences in Kansas City from a perspective of someone who has fine-tuned her tastes from her meat and potatoes rural America background, to one that is well-traveled and well-flavored.
You'll find restaurant and food shop reviews and she shares recipes from KC eateries, like 3 Women and an Oven, a boutique bakery. Now, the recipe you've been waiting for... (although I highly recommend saving yourself the effort and picking up the real deal if you're in the Kansas City area):
Preheat oven to 350. Place rack in middle of oven. Line 12 muffin cups with paper liners. In large bowl sift together flour, baking soda, ground spices and salt. With electric or hand mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Scrape down sides of bowl.
With mixer on low, alternately add flour mixture and canned pumpkin in three additions beginning and ending with flour mixture. Fold in chocolate chips. Fill cupcake papers 3/4 full with batter, using two spoons or ice cream scoop. Place in oven and bake for about 18 to 20 minutes, or until firm to touch and toothpick inserted in center comes out clean. Place on wire rack to cool.
12 tablespoons butter, room temperature
7 cups powdered sugar
1/2 cup milk (may add more for desired consistency)
1 1/2 teaspoons vanilla extract
1 teaspoon butterscotch extract or rum extract
Orange and yellow food coloring
Cream butter; gradually add about half the sugar, blending well. Beat in half of the milk with flavorings. Gradually blend in remaining sugar. Add milk if necessary to make desired consistency for piping. Divide buttercream into 3 bowls. Mix orange food coloring into first bowl and yellow food coloring into second bowl, leaving one portion white.
Using piping bags fitted with medium round tips, top each cupcake with orange icing in a circular motion, filling the top with a single layer. Top the orange with a layer of yellow icing in the same motion making a smaller circular layer. Top the yellow layer with the final layer of white icing to simulate a candy corn. Top each cupcake with a piece of candy corn for garnish.
With bowl week upon us, I felt it "important" to re-publish October's Snack Stadiums post. Snack Stadiums strike me as the uber-appropriate addition to a holiday gameday party. Whip one up in the next couple weeks or start planning for a Super Bowl Snack Stadium. Enjoy!
You are going to love this gallery of football stadiums made of enough food for the entire party. Holy Taco gives you the instructions to create this beauty, complete with the dip field. Click here for the instructions.
Now this is the time I should let you know that there is an entire website dedicated to these pieces of edible art/architecture/engineering feat. www.snackadium.com. I am not making this up! Here's what you'll see over there:
The regular season is over and it's time to start thinking about the season (aka bowl season). Don't forget to check out past Gameday Style posts for more great gift ideas. First up, is The Old Try. I purchased this print a few months ago for my home that's trying hard to raise two gentlemen...
The Old Try has some Gameday Style in a subtle, fun and classy way. Subtle, because you may not know what some of these designs are referring to, unless you're a devoted fan of one of these Southern schools.