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Below is a taste of our very first newsletter-exclusive recipe: Pumpkin Cupcakes with Cream Cheese Icing. Sign up to join our Dinner Club today! >>
Whose photo is that? Christa Coffin from Cambridge, Ont. snapped her Pumpkin Cupcakes with Cream Cheese Icing and sent the photo in to us. Thanks Christa!
> Canadian Living's exclusive Dinner Club dessert recipe:
Week of October 20 - 24, 2008:
Pumpkin Cupcakes with Cream Cheese Icing
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1-1/2 tsp (7 mL) each pumpkin pie spice and baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 eggs
1 cup (250 mL) canned pumpkin
1/2 cup (125 mL) buttermilk
1/4 cup (50 mL) vegetable oil
Icing:
1 pkg (8 oz/250 g) cream cheese, softened
1 tbsp (15 mL) butter, softened
1 tsp (5 mL) vanilla
1 cup (250 mL) icing sugar
Preparation
In large bowl, whisk flour, sugar, pie spice, baking powder, baking soda and salt. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. Pour over dry ingredients; stir just until moistened. Spoon into large paper-lined muffin cups, filling to top. Bake in centre of 375˚F (190˚C) oven until cake tester inserted in centre comes out clean, 25 minutes. Let cool on rack.
Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes. Makes 12 servings.
Make-Ahead Tip: Refrigerate in airtight container up to 2 days or individually wrap un-iced cupcakes in plastic and freeze up to one month. Ice before serving.
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