cynupstateny
Well-known member
This is with my tweaks
Paul's Pumpkin Bars (I made 24 cupcakes from this)
Ingredients
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Add cranberries.
Spread the batter evenly into an ungreased 10x15 inch jellyroll panor line cupcake pan with 24 liners. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
Cinnamon Buttercream Icing
Ingredients
3 cups confectioners' sugar
1 cup butter
1 tsp. cinnamon
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and cinnamon and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Paul's Pumpkin Bars (I made 24 cupcakes from this)
Ingredients
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Add cranberries.
Spread the batter evenly into an ungreased 10x15 inch jellyroll panor line cupcake pan with 24 liners. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
Cinnamon Buttercream Icing
Ingredients
3 cups confectioners' sugar
1 cup butter
1 tsp. cinnamon
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and cinnamon and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.