Newbies!!

Oh how I LOVE LOVE new cupcake flavors. I think there's a chubby kid inside me that longs for news that my local cupcake place has created a new flavor. I'm bringing new meaning to "a kid in a candyshop" with my cupcake obsession. Moving right along... I've found two new cupcakes to please your palettes... One in my own backyard, Portland OR, and another far far away in Coral Gable, FL.







First, I present "The Malt Ball"

Here's the blurb from St. Cupcakes website:

"let’s hear it for the malt ball, our newest cupcake flavor! jami and rachel lovingly invented a malted chocolate buttercream to top our rich fudgy chocolate cake with malted milk balls baked right in. oh yeah. and then, as if THAT weren’t malty and bally enough, they crushed a ton more malted milk balls and landscaped the top with melt in your mouth boulders. come by and get yours today! or friday! malt ball is the latest addition to our wednesday & friday menus.
malt balls!
(and let’s give it up for lemon berry. thanks for all your sweet tartiness this summer. see you next year.)
ps! we dedicate our new balls to clay aiken. way to go, clay!"

And secondly, I present "Cafe Mocha"

Cupcakes Nouveau says:

"We’re happy to introduce a new cupcake flavor, Cafe Mocha. Cafe Mocha is a Vanilla Espresso cupcake with a Cafe Mocha Swiss Meringue Buttercream Frosting. Mmmmm…very yummy!"

Photo Credit: Cupcakes Nouveau

Recipe: Spiced Pumpkin Cupcakes

Makes: 36 Preparation time: 20 minutes Total time: 1 hour (plus decorating time) These cupcakes have a moist texture and warm spice They freeze well.

2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2/3 cup chopped walnuts
1 cup raisins
1 can (15 ounces) solid-packed pumpkin (about 1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola oil
4 eggs

Preheat oven to 350 degrees. Line 3 standard muffin tins with paper liners. In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the walnuts and raisins and gently toss with the flour mixture. This will help prevent the nuts and raisins from sinking to the bottom.

In a separate large mixing bowl, whisk together the pumpkin, sugars and oil. Add the eggs one at a time, whisking well after each addition. Add the flour mixture in three batches, stirring with a wooden spoon just until combined.

Fill muffin cups about three-fourths full. Bake until the cupcakes are golden brown and a wooden pick inserted in the center comes out clean, about 20-25 minutes. Cool on a wire rack for 10 minutes, then remove cupcakes from pans and cool completely.
Frost and decorate.

Cook's note: If desired, substitute 1/2 teaspoon pumpkin pie spice for the nutmeg and cloves.

Adapted from Williams-Sonoma & Detroit Free Press

Photo Credit: St. Cupcake

Halloween @ St. Cupcake

St Cupcake is offering “Halloween Coupons” for their specialty Halloween Cupcakes! Great price since $2 per cupcake is .50 cents cheaper than a regular cupcake! You can also purchase a coupon book for $18 and get 10 cupcakes! If I don’t make my own, I’ll be heading there for the night!

Saint Cupcake