I’m going to start off this post for this month’s A Blogger’s Dozen series by saying how utterly amazing the girl is who is the mind behind Pink Tie Bakery. Miranda not only has some of the most beautiful food photography that I have ever seen, but she is a sweet and reliable blogger on the whole. When I approached her to do September’s guest post, she literally had to create something from scratch, make up an ad, and send in her final product to me all within a few days. I was initially ignored and jilted by another potential guest blogger. That’ll teach me for venturing into Blogspot waters!
Ok, now let’s talk about Miranda and her website. If you haven’t yet added Pink Tie Bakery to your list of blogs to follow, then do so right now. Seriously. Her recipes are mouthwateringly worthy, and the ones that I have tried taste like a big slice of heaven. Her Harvest Spice Cupcakes are no different, and are a perfect way to ease us slowly into fall. So try them out for yourselves, because someone as awesome as Miranda would never steer you wrong. Besides, we could all benefit with adding a little pink into our lives!
P.S. I apologize if I offended any Blogspot users out there. You guys rock the blogging world! :-)))
(yeilds 18 cupcakes)
For the Cupcakes:
1 3/4 Cup Sifted All-Purpose Flour
1/2 Tsp (Baking) Soda
1/2 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Cocoa
3/4 Tsp Nutmeg
1 Tsp Cinnamon
1 1/2 Cup Sugar
1/2 Cup Shortening (or butter at room temperature)
1 Cup Sour Milk (Buttermilk)
1 Tsp Vanilla
1 Tsp Lemon Extract
1/2 Cup Chopped Walnuts
For the Frosting:
1 Cup Mashed Bananas (about 3)
3/4 Cup Sugar
1 Egg white
1/4 Tsp salt
1. Preheat your oven to 375 Degrees Fahrenheit. Line a standard 12 cup cupcake pan with paper liners and set aside.
2. Sift together the flour, baking soda, baking powder, salt, cocoa, nutmeg, and cinnamon in a bowl.
3. Combine your sour milk, vanilla extract, and lemon extract in a small bowl.
4. In a standard mixer put in your sifted dry ingredients, sugar, butter, and 1/2 of your sour milk mixture. Beat for 2 minutes on a medium speed.
5. Add the eggs and remaining milk. Beat for about 2 minutes more.
6. Fill your cupcake pans about 2/3 full and bake for 17-20 minutes.
The recipe I chose to share with you all is very special to me. I use to volunteer with Hospice when I lived in Spokane, WA a few years ago, and one of the people I use to visit was an extremely generous and kind woman whom I will never forget. Each time I visited her we would bake together because she also had a passion for baking, and many, many old recipes. I use to walk in the door and she’d call out to me, with excitement in her voice, about how long it had been since she baked this recipe or that recipe and that we had to start right away! She always made me smile, and her recipes were consistently delicious and fun to make.
So, this is one of the recipes that she gave to me, and I hope you enjoy it as much as I do!
A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at email@example.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!