Pumpkin Spice Cupcakes

Last week I admitted to being a cookbook snob..  then I had a realization.  I've been neglecting my cookbooks.  I've been collecting cookbooks but not actually using them.  I should be ashamed of myself.. I know.  Time to change that! This week I've dusted off a Martha Stewart favorite, Cupcakes.

Fall is finally in the air, which means its time for Pumpkin Spice Lattes, Pumpkin Patches, and The Great Pumpkin, Charlie Brown, so I present you with...  Pumpkin Spice Cupcakes!

Pumpkin Spice Cupcakes 

Adapted from Martha Stewart's: Cupcakes

Yield: 32 Cupcakes

Cupcakes

Ingredients:
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups pumpkin puree

Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frosting

Ingredients:

16 ounces cream cheese
2 sticks unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1 teaspoons almond extract

Directions:

Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.


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Your food photographs should tell a story.

Your food photographs should tell a story. They should Inspire.

I’ll totally admit it… I’m a cookbook snob. I’m a firm believer that cookbooks and food magazines should have photos- beautiful, captivating photos. Each month I look forward to the crisp, glossy copy of Bon Appetit magazine in my mailbox; the exquisite photos capturing every detail of a dish and luring me into the kitchen to test out another recipe.  And of course each new recipe.. is another photo opportunity.

When I found out that the Austin Food Bloggers Alliance (@atxfoodblogs) was hosting a Food Photography workshop, I jumped at the chance to meet other local food bloggers and work on my food photography skills. We met at Aviary Lounge (@Aviarydecor), a whimsical home décor store and wine bar located in South Austin. Aviary’s owner, Marco was a gracious host and cheerfully stepped in as a food stylist.

The Workshop Leaders included: Marshall Wright (@MarshallWright), Matthew Lemke (@SnapMatt), Loren Root (@TheLeftOverChef), Peter Tsai (@SuperTsai), John Knox (@Windaddict), and Don Mason (@AngrySong). The photographers and bloggers were grouped by interest - creating a home studio, working with natural light, getting the most out of a Point & Shoot, and shooting with a dSLR - allowing each blogger to choose their interest.

I spent my afternoon working with Marshall Wright and fellow blogger Ginny (@Kaupilimakoa), focusing on capturing images with natural light. We worked with a challenging Charcuterie Plate until we convinced Marco to step in as a food stylist and rearrange the plate for us… then eventually hijacked another group’s food.  I’d call it being an opportunist…

Reoccurring Themes for the Afternoon:

Look for beautiful Light. Look for a spot by the window where there is plenty of natural light. Use a white foam board to bounce light onto your food. This will keep the light soft and keep the food looking natural.

Don’t be afraid to play with your food. Change up the food placement and take photos from multiple angles to come up with different compositions.

If you have a tripod… USE IT.

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Pound Cake with Fig Chutney

Pound Cake with Fig Chutney 

Recipe From Bon Appetit October 2011 - Maxcel Hardy 

Pound Cake 
Yield: 12 Servings

Ingredients:
1 cup (2 sticks) unsalted butter plus more for pan, room temperature
3 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup vegetable shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk

Equipment: A 13-cup Bundt pan

Preparation: Preheat oven to 350°. Butter pan generously. Whisk flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat 1 cup butter and shortening in a large bowl until light and fluffy, about 2 minutes. Slowly beat in sugar. Mix in eggs 1 at a time; beat until pale and fluffy. Mix in vanilla. Add dry ingredients in 3 additions, alternating with milk in 2 additions; begin and end with dry ingredients. Transfer to pan; smooth top.

Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire rack, remove cake from pan, and let cool completely.



Fig Chutney 
Yield: 3 Cups

Ingredients
1 tablespoon unsalted butter
1 small shallot, thinly sliced
1/2 cup sugar
1/2 cup dry red wine
1/2 cup fresh orange juice
1 cinnamon stick
1 whole star anise
1 teaspoon yellow mustard seeds
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pound firm, ripe figs, stemmed, halved

Preparation
Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.

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