An American Cupcake

Since a complete cake requires slicing and forks to eat, the cupcake was probably a more convenient option because of its diminutive size, delicate appearance, and individual servings. At Share My Kitchen, we are fond of cakes and pastries, which is why American Cupcake is taking place here!

What’s American Cupcake?

5 CUPCAKES DECORATING TIPS #Shorts
5 CUPCAKES DECORATING TIPS #Shorts

An American Cupcake in London explores the baking scene in London. Kelly is a self-proclaimed cupcake editorial commenter and frosting guru. She’s a certified public accountant (AMCMA) who spends so much time baking and blogging. Kelly enjoys developing recipes from scratch.  Her hometown is Pittsburgh, Pennsylvania, but she lived in the UK, Prague, and India over the course of the last fifteen years.  Kelly loves traveling the world to savor various cupcake recipes from different bakers. Join Kelly in her cupcake adventures! 

Washington DC Cupcakes & Treats

There are a lot of cupcake shops in Washington DC. The taste of their cupcake is exceptional. Almost every cupcake Kelly ate was amazing.  She went twice to Red Velvet Cupcakery in Washington. For both visits, she loved the taste and sweetness level of the cupcakes. One commendable place in Washington for sweet treats and get together is I Wanna Be A Domestic Goddess Rebecca. The cafe is where most people bond, and she was able to meet people from all over worldwide. 

 

Black Velvet is ideal for health-conscious sweet lovers because it is gluten-free and a vegan cupcake. She was impressed with all of America’s cupcake bakeries. Every day, nearly all of them had vegan or gluten-free cupcakes available.

Portland Maine Treats and Cupcakes

Next up is Portland, Maine! On this particular visit, we only spent the afternoon. What a lovely day we had! Portland, Maine, is a wonderful place to venture. East End Cupcakes was Kelly’s first stop. In addition to the cute interior of the store, the staff was helpful and polite in directing them toward the finest areas to go in Maine. Kelly was also passed by a gluten-free bakery that sells whoopie pie. She enjoyed the gooey and crispy flavor of the whoopie pie. 

 

Vermont Treats & Cupcakes

Vermont was the second stop on Kelly’s New England journey.  The King Arthur Flour Store and Bakery in Norwich was the first shop they expored. The bakeshop has it all at once place. If you’re looking for a wide selection of cupcakes, make sure to visit them.  When she went to the cafe, she tried their vanilla cupcake and a chocolate macaroon. 

The Cold Hollow Cider Mill in Waterbury, Connecticut, came next on their trip. Additionally, the Cabot Cheese and Lake Champlain Chocolate factories have retail locations nearby. Afterward, she visited the Ben & Jerry’s factory. Every dessert-lover will consider the place heaven. The cream and sugar are stacked high in those silos. Visitors can create the ice cream for $3 per person. Unfortunately, photography is prohibited in that area. Lake Champlain is a sight to behold. Lake Champlain’s Champ is the equivalent of Scotland’s Lochness Monster. My Little Cupcake launched in Burlington just in time for my trip to New England!

Kelly was fortunate enough that My Little Cupcake opened in Burlington during her visit to New England.  Mini cupcakes are their expertise. Her favorite thing about small cupcakes is that she gets to try a broader range of flavors all at once.

Chocolate Pumpkin Pie 

During the annual Thanksgiving Day, Kelly is in charge of desserts.  If you’re not a fan of chocolate, I baked a Pumpkin Pie with a Crunchy Pecan Topping. Kelly and her friends celebrate with many people. Since most party-goers are not Americans, they are most likely not fond of Pumpkin Pie. Kelly shares her chocolate pumpkin pie recipe. 

 

Crust

  • 2 cups crushed graham crackers or ginger nut biscuits
  • 2 ounces unsalted butter, melted
  • 1 tbs sugar
  • 2 tbs brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Pie Filling

  • 3 ounces bittersweet (around 60%) chocolate, chopped (I used 70%)
  • 6 ounces semisweet chocolate (around 50%), chopped (I used 39%)
  • 2 ounces unsalted butter
  • 1 can pumpkin (15 ounces)
  • 12 ounces evaporated milk
  • 3/4 cup packed light brown sugar
  • 3 eggs
  • 1 tbs cornstarch/cornflour
  • 1 tsp vanilla
  • 1 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of cloves
  • milk chocolate, for drizzling

Set oven to 350F/180C. Combine cookie crumbs, melted butter, sugars, salt, and cinnamon in a small bowl.

  1. Press the mixture into a 9-inch pie pan. 8–10 minutes bake time
  2. Remove from the oven and top with bittersweet chocolate. Cook for 1 minute more.
  3.  Remove from the oven and smooth the chocolate over the bottom of the crust using a spatula or pastry brush. Set the chocolate aside to harden. 325 F/160 C oven temperature
  4. Melt semisweet chocolate in a heatproof bowl over a pan of boiling water. Heat off. Make the filling. 
  5. Mix the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a big basin. Whisk in 1/3 of the chocolate mixture at a time until combined.
  6. Set the pie dish on a baking sheet and fill it with the filling. 55-60 min. Bake When removing the middle, it should still be shaky. Serve chilled for 8 hours or overnight. Thirty minutes before serving, remove from the refrigerator (it will be impossible to slice when stone cold). Pour melted milk chocolate over the pie with ice cream. 

 

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