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Cream Cheese Frosting II

Reviewed: Oct. 19, 2012
This frosting was very soft and won't stand up. I kept increasing the powdered sugar until it had 8 cups (that's 4x the recipe)! It's better now but not like the picture.
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 19, 2012
I made these exactly as instructed except I used 1 1/2 teasp ginger instead of chystalized ginger (because I couldn't find it). The taste and texture were very good but the batter was too much for the 24 cupcakes it described. I only baked it for 20 minutes (as instructed)they were completely cooked but the cupcakes didn't raise properly in the middle. I think that if I only fill them 1/2 full it might raise just to the top of the pan as desired. Many have said that they were too dense. Mine were just right but I think that was due to beating the sugar and butter for a very long time, until it was "light and fluffy". I will try these again but just fill the pans half full and hope they rise in the middle this time. These cupcakes will make your house smell wonderful.
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