Rather, red velvet cake mix made with pumpkin. I took half a cake mix, 7.5 oz of pumpkin (half of the can), one egg, and a little bit of oil. (I did not measure it.)

It came out cakey, like an actual cupcake. The first pumpkin muffin attempt was just a spice cake mix and canned pumpkin. That was good, and had a distinct pumpkin taste, which was good. The texture was more of a muffin. So, I wanted to try out adding typical “cake ingredients” to see if they would come out. And they did!

Tomorrow, I will attempt (again) my grandmothers cooked flour frosting. Look for that later!

I had a few older bananas, and faced with the choice of banana bread or banana cupcakes, I chose the cupcakes. I used Banana Chiffon Cake recipe. Chiffon cakes are made with oil, with most of the leavening coming from egg whites.

My egg whites did not whip up. I probably did not check the pan or the whisk to make sure that they were absolutely residue free, so I will have to do that next time.

The cupcakes browned rather quickly, but they rose with a nice dome top. The bananas did something funky, as the inside seems to have tiny dark spots, almost like threads. I assume they came from the bananas.

The frosting? Well, strawberry frosting still eludes me. I learned that my frosting does need some fat in it. I started with cream cheese, strawberry puree, and strawberry jam. I mixed in 1.5 lbs of sugar, and it was still quite runny. I mixed in some shortening, and it firmed up. Will mix in shortening at the beginning next time.

I played with the frosting. I am deciding what type of decorations look and taste best on cupcakes. These were made with just a disposable piping bag with a large part of the tip cut off. Pretty! Will have pictures once I figure out a photo editing program

Yum.

I wanted to make a cupcake with a taste combination that is not normally seen. I think the taste combination was great! I think the cupcake was a bit dense, so I will play with it a bit. I topped these with candied orange peel, but those came out slightly crispy.

Orange Chocolate Cupcakes
Adapted from Hershey’s Chocolate Cake Recipe.

2 1/4 cup sugar
2 1/2 cup flour
1 cup Cocoa (I used a mixture of Valhalla and Hershey’s)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
3 eggs
1 1/2 cup milk. (Next time, I may swap some out for orange juice, for more of an orange juice flavor)
3/4 cup oil
1 tsp vanilla extract (I am never buying McCormick extract again. Go for the good stuff.)
2 tsp Pure Orange Extract
1 cup boiling water
2 tbsp orange juice (I put this in the boiling water, because my orange juice was in ice form.)

Whisk dry ingredients in mixing bowl. Add everything else, except the boiling water, into the bowl. Mix for two minutes. Add boiling water, and mix until combined.

This made 18 regular size cupcakes, 24 mini cupcakes, and a 6 inch cake. Cook until done. (I am horrible, and did not time any of it, but I watched it until it was done.)

Chocolate Orange Marmalade Frosting.
Adapted from The Cupcake Project

1 cup butter, at room temperature.
6 oz Orange Marmalade (I weighed this, or I think it is about 2/3 cup).
3 cups of powdered sugar. (I think I used more than this, but I wanted a stiffer frosting.)
2 tbsp Orange Juice (or use 1/4th cup for thinner icing for frosting a cake).
1 tsp orange extract
1 tsp vanilla extract
1 oz melted unsweetened chocolate. (I used Nestle’s pre-melted packets.)

Beat butter until creamy, then beat in the orange marmalade. Add in half the powdered sugar and mix. Scrape down bowl. Add the orange juice, extracts, and chocolate. Beat until smooth. Add the rest of the powdered sugar, scraping down the bowl once.