Specialty Food Magazine

MAY-JUN 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/62387

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Page 90 of 103

PREPARED FOOD FOCUS SPECIALTY FOOD MAY/JUNE 2012 PRODUCTS t 53&/%4 t #64*/&44 */4*()54 MAGAZINE® www.specialtyfood.com INTRODUCING Digital Editions! Get the full Specialty Food Magazine reading experience on your desktop, laptop or tablet… t 'MJQ UISPVHI BSUJDMFT t 4FBSDI GPS DPOUFOU t 1BTT BMPOH WJB FNBJM t "OE NPSF To read this issue online, go to specialtyfoodmagazine.com Pumpkin-Walnut Cupcakes with Grand Marnier Frosting Yield: 12 cupcakes Preparation time: about 40 minutes, plus cooling time Shelf life: 3 to 4 days These not-too-sweet cupcakes with Grand Marnier cream-cheese frosting will appeal to grown-ups for dessert or afternoon tea. For the cupcakes: 1 cup (8 ounces) canned pumpkin puree* 1 large egg ½ cup each granulated and firmly packed light brown sugar ½ cup canola oil 1 cup (4½ ounces) all-purpose flour 2 tablespoons pumpkin-pie spice 1¼ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup chopped walnuts 1. Line a muffin tin with paper liners. Position a rack in the middle of the oven. Heat the oven to 350 F. Get more from What's New, What's Hot! with a NEW Online Gallery at specialtyfood.com/wnwh t #SPXTF QSPEVDUT t 3FBE NPSF JOGPSNBUJPO t (FU JOGPSNBUJPO EJSFDUMZ from the manufacturer! specialtyfood.com/wnwh Check it out today at 2. In a large bowl, beat the pumpkin, egg, sugars and oil with a handheld mixer until smooth. Sift the flour, pumpkin-pie spice, baking powder, baking soda and salt, and stir into the pumpkin mixture until blended. Stir in the walnuts. 3. Using a 2-ounce ice-cream scoop, add mix to fill the muffin tin, and transfer to the oven. Bake until a toothpick comes out clean when inserted into the center of a cupcake, about 25 minutes. Remove and let cool completely. 4. While the cupcakes are baking, make the frosting. In a deep bowl, using a handheld electric mixer, beat the cream cheese and butter until smooth. Stir in the Grand Marnier, orange zest and vanilla. Add the con- fectioners' sugar and beat until smooth. Refrigerate until needed. 5. When the cupcakes are cool, frost them and refrigerate until the frosting is set. *Note: Pumpkin puree can be substituted with cooked butternut squash or sweet potatoes. NUTRITIONAL DATA (per cupcake): Calories: 270; Cholesterol: 35 mg; Sodium: 410 mg; Fat: 18 g; Dietary Fiber: 3 g Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ SFMarchive under the May/June 2012 issue. For the frosting: 4 ounces cream cheese, room temperature 1 ounce unsalted butter, room temperature 1 tablespoon Grand Marnier ½ teaspoon finely grated orange zest ¼ teaspoon vanilla extract 1 cup (4½ ounces) confectioners' sugar, sifted

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