Prince Charming's Mini Pumpkin Cupcakes

You have until November 20th at 11:59pm PST to enter the 2011 Movember Manly Cupcake Contest. Better hop to it!

I don't understand the appeal of Prince Charming. I guess he's kind of dreamy, in a sexless, Ken Doll sort of way? But why oh why are all those girls in the Cinderella kingdom climbing all over each other to be with this dude? There must be something going on that we're not seeing. Let's take a closer look.

First off, he's a prince. Of what country? Of course, they're kind of vague. According to the dude's spiffy semi-militant, bourgeois outfit, I'm going to have to guess some Austrian-Hungary alternate dimension. Maybe he's a great great uncle of Archduke Ferdinand? I guess that's pretty cool. Marrying a prince is something special, even if he's just prince of a kind of lame country.

If he's a prince, he's probably pretty loaded. But can a large amount of cash distract from that hairmet he's got going on? Probably not.

He does through a killer party, I'll give him that. And I'm always looking for an excuse to wear my sweet pannier.

In the original Disney film, the Prince falls in love with Cinderella without any real conversation. He sees how pretty she is, and then BAM - totally ready to marry the broad. I guess that's appealing? As long as you have no personality and really tiny feet that can squeeze into a glass slipper.

You don't see the Prince very much in the movie. Maybe a couple times during the ball, then when he gets hitched to 'Rella. He's elusive. Secretive. Cooler than you. He's like a royal hipster.

Okay, maybe he's got some winning attributes. Doesn't exactly have a glowing personality, but I wouldn't kick the bloke out of bed. Now if only I could turn my pumpkin into a carriage.



Prince Charming's Mini Pumpkin Cupcakes
adapted from The Sweetest Kitchen

Makes about two dozen mini cupcakes

1/2 cup flour
1/4 teaspoons baking soda
1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cups brown sugar
1/3 cups sugar
1/2 teaspoon fresh grated ginger
1/4 cup melted butter
1 egg
a half can of pumpkin, about 4 oz

1) Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

2) In a large bowl, whisk together the brown sugar, white sugar, ginger, melted butter, and egg until really light and fluffy. Add the dry ingredients and stir with a wooden spoon until just combined. Your batter will be pretty thick, but don't worry, that's what the pumpkin is for! Fold in the pumpkin until completely combined.

3) Spoon about a tablespoon of batter into each one of your lined mini cupcake pans. Bake for about 12-15 minutes, or until your cake tester comes out clean. Leave out to cool before frosting.

Quick Cream Cheese Icing
1/4 cup butter
4 oz cream cheese
1/4 cup caramel sauce or dulce de leche
confectioner's sugar

1) Whip up the butter, cream cheese, and caramel/dulce de leche in a large bowl. Slowly add confectioner's sugar until you get your desired consistency. We use about a cup and a half to two cups. Frost cupcakes and enjoy!