Sunday, October 10, 2010

365.151: Cameron's Birthday!

Today is Cameron's birthday! I feel so privileged that she chose to fly out to Texas to spend her big day with us this year! After church this morning, Cam and I wen antiquing at a huge antique market called-get this-Cameron Trading Post. (And I may or may not have purchased three things, while the birthday girl only picked out one thing for me to get her for her birthday present. But she did choose a really cool book of Sir Walter Scott's poetry from 1894.) We also stopped for coffee at the ever-so-cute Common Grounds, and perused the merch at Harts and Crafts. Then we came and picked up all three of the boys from home and headed to Ninfa's for a Mexican birthday fiesta. Back at home, we connected with my parents via skype and sang happy birthday to Cam. It was too bad my parents had to just watch us eat the homemade pumpkin cupcakes with homemade cream cheese frosting I made!

Look what Cam taught me: tear off the bottom of the cupcake and eat like a sandwich! Why did I not think of this earlier?

I know that I had a blast on Cameron's birthday--and I hope she did too!

Here's the cupcake recipe. You need it. NEED.
Pumpkin Cupcakes
  • 2 1/4 cups all-purpose flour, sifted before measuring
  • 1 Tbsp baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten lightly until frothy
  • 1 cup canned, mashed pumpkin
  • 3/4 cup milk
Sift together first 7 ingredients into a bowl. In a separate bowl, cream butter and sugar together until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into paper-lined muffin cups until 2/3 full. Bake at 375 for 25 minutes, or until toothpick comes out clean.

Cream Cheese Frosting
  • 1/4 cup butter
  • 1 (8oz) package cream cheese at room temp.
  • 1 pound confectioners sugar, sifted
  • 2 tsp. vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for a 2-layer cake or about 24 cupcakes.