Last weekend was filled with one huge celebration after another. It was homecoming,my friends got engaged, and five years out of college…we are having our first baby! And by we, I don’t mean my manfriend and I, but my friend Dyani, her husband, and the rest of our girl gang. Baby doesn’t know it yet, but he has ten moms. Lucky boy.
So to ring in the little muffin, we decided to take over our sorority house (sorry ladies and thanks for the punch) and throw Dyani a proper shower. And by proper I mean cakes made from diapers (see Natalie’s blog) and champagne poured from decorated baby bottles (for those of us not with child).
For my contribution, I thought that nothing says “we love your baby” like mini cupcakes. And since the scents of fall have already started wafting in, I couldn’t resist using pumpkin, or a cornucopia of pie spices. With a little help from Epicurious and some low sodium baking supplies, I conquered some itty bitty, pumpkin treats, which for me is a true accomplishment. I actually followed the recipes and used the correct measurements, and lo and behold, the recipe actually worked. Apparently baking is not so bad after all. And apparently you can teach an old girl new tricks.
These little love cakes are great for gatherings, from morning to night. And whether you are celebrating babies, halloween, or the Giants sweeping the World Series, these bites are just right.
1. Heat oven to 350°F.
2. Mix flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until combined. Set aside.
3. Mash granulated sugar and butter in another bowl until combined.
4. Stir in egg white, then pumpkin, and 1/2 teaspoon vanilla.
5. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full.
6. Bake until cupcakes spring back to the touch, 10 to 15 minutes.