“Clementine”…what a gorgeous gal and winner of this year’s 30th annual Balshaw family pumpkin carving contest! Carved by Joanna Keeley of Cape Cod, her creation featured a cabbage-patch style, stitched and stretched fabric-overlay on the carved out pumpkin. VERY clever!
This was the first year of our annual contest that we had no children in attendance! This event inspired the Canterbury Town Center pumpkin carving contest so all our neighbor kids were there, not here – how odd – but most of us are kids at heart so we started new traditions!
We all sported glow-in-the-dark bracelets….
…and decorated our own cupcakes; recipe at the end……and carved our own pumpkins.
The awards ceremony….
The grand prize winner, Joanna Keeley!
Thank you all for coming!
Black Bottom cupcakes
Preheat oven to 350 degrees. Put 18 cupcake paper liners in holes of a cupcake pan. Mix together and have ready for the filling:
- 8oz. room temperature cream cheese (or vegan substitute)
- 1 egg (omit for a vegan version)
- 1/3 cup white cane sugar
- 6oz. semi-sweet chocolate chips
Whisk together by hand:
- 1 1/2 cup flour (I used Bob’s Red Mill gluten-free mix)
- 1 cup white cane sugar
- 1/4 dark cocoa powder
- 1tsp baking soda
- 1/2tsp salt
Mix all together then pour over dry mix above and mix just until blended:
- 1 cup water
- 5T good salad oil
- 1T. cider vinegar
- 1tsp vanilla
Immediately pour mixture into cupcake papers until 1/2 full – 18 cupcakes. Put one heaping tablespoon full of the cream cheese mixture on the top center. Bake for 22 minutes if using a gluten-free flour or 25 minutes for a standard cake flour. NOTE: the cream cheese mixture sinks towards the bottom of the cakes as they bake. Frost if desired but oh-so-good just plain!