Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Monday, October 4, 2010


Chocolate Pumpkin Cupcakes
from Country Living Magazine

Have your cake and cupcakes too!
One recipe yields chocolatey pumpkin
spice cupcakes or a triple-layer cake.

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Chocolate Pumpkin Cake

  • 2 1/2 cup(s) all-purpose flour
  • 2 tablespoon(s) all-purpose flour
  • 1 cup(s) good-quality cocoa
  • 2 tablespoon(s) good-quality cocoa
  • 1 tablespoon(s) baking powder
  • 1 1/2 teaspoon(s) baking soda
  • 2 1/4 teaspoon(s) ground cinnamon
  • 3/4 teaspoon(s) fresh-grated nutmeg
  • 3/4 cup(s) buttermilk
  • 1 1/2 cup(s) pumpkin purée
  • 1 1/2 teaspoon(s) vanilla extract
  • 2 1/4 stick(s) unsalted butter, softened
  • 1 1/2 cup(s) (firmly packed) dark brown sugar
  • 1 1/2 cup(s) granulated sugar
  • 5 large eggs

  1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
  4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Yields: One 8-inch 3-layer cake or 36 cupcakes

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Orange Cream-Cheese Frosting

  • 1 package(s) (8-ounce) cream cheese, softened
  • 1/4 cup(s) (1/2 stick) unsalted butter, softened
  • 1 tablespoon(s) fresh orange juice
  • 1 teaspoon(s) grated orange zest
  • 1/2 teaspoon(s) pure vanilla extract
  • 4 cup(s) confectioners' sugar
  • 1/4 teaspoon(s) orange food coloring

  1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
  2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
  3. Add the food coloring and gently stir until the color is uniform.
  4. Chill the frosting until ready to ice the cupcakes or cake.

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Sally said...

This recipe looks so delicious!...I mean cupcakelious!

Nana said...

Oh my goodness! I am making this Sunday.

Tea Time Consultants said...

Check out my cupcakes.

stacey said...

That recipe sounds wonderful!!!!

queensy said...


monstermash said...

and so pretty!