I have become a daring cook and baker ever since I started blogging- I try and incorporate different vegetables that are especially. The hardest for me was using the fall bounty-I hardly knew some of their names. But hey I am still the learner!
Our last trip to the grocery store, we bought exactly one of these pretty looking fruits (this I knew the name of)- persimmon (the wise guy did not even know what it was when he picked it up!). I had it in the refrigerator for a week or so, manically googling recipes using persimmon when I hit upon this beautiful cupcake recipe from one of my favorite blogs- Cupcake Project. The search stopped there!
Recipe source here, minimally adapted
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp pumpkin pie spice
1 tsp baking soda
½ cup unsalted butter, at room temperature
1 cups sugar
2 large eggs
¾ cup persimmon pulp (the insides of 1 over-ripe persimmon)
½ cup orange juice, freshly squeezed
orange zest (from about half an orange)
Preheat oven to 350ºF.
In a medium-sized bowl, whisk together flour, pumpkin pie spice and baking soda.
In a large bowl, cream butter and sugar, then mix in eggs, persimmon pulp and orange juice until thoroughly combined.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners ¾ full with batter.
Bake for 30 minutes or until a toothpick can be inserted and removed clean.
I decided to skip on the frosting for no particular reason.
Loved it- all the fall flavors jived so well. Next time the frosting is also ON people! Between the two of us we have so many the first day but who cares tis the holiday season. This cupcake is off to the monthly mingle hosted this month by lovely Deeba of the PAB fame and this series was started by another lovely blogger Meeta of Whats for lunch, honey? fame. Now with two gorgeous bloggers involved how can I not mingle! Thank you ladies…