Tuesday, October 26, 2010
I figured I'd do this one first for those of you that need a Halloween idea. I am also making mummy cupcakes on Friday - so be on the lookout for those -- the kids LOVE THEM!! I'm adding these to my holiday order form -- everyone keeps requesting them by the dozens!
Anyway - back to the pumpkin patch. I have a dear friend in Ohio who absolutely loves pumpkin, and a friend at work who loves it just as much. So I decided to make some pumpkin cupcakes 1) to bring to work for my friend(s), 2) add a new Fall flavor, and 3) perfect them enough to send to Nicole in Ohio. My BBB... best baking buddy... Kemely came over and made the pumpkin ones with me earlier this month. Now, I should probably tell you that I dislike pumpkin. And I HATE spices (and am allergic to cinnamon). But making a flavor I don't eat means less to glue to my own ass, right? And if I fatten Erik up from taste testing, I won't look so chunky. Just sayin'.
I decided to use Martha Stewart's Pumpkin Cupcake recipe found here. And of course, had to decorate it "my way". So I opted for my cream cheese frosting infusion, and THEN I decided to frost the tops with a maple cream cheese frosting. I do like how the maple frosting was a nice tint -- and not so stark white. Ohhh my house smelled scrumptious!!!
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 cup light brown sugar (packed)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree
Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
In a large bowl, whisk together brown sugar, sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners --filling each a little more than halfway. Bake until tops spring back when touched -- approx 20 minutes. Transfer to wire rack and let cool completely.
Cream Cheese Frosting Recipe:
1 stick of salted butter (room temperature)
1 tsp clear vanilla
4 c confectioner's sugar
1 block of cream cheese (not softened) - cut into cubes (*use Philly... trust me)
Beat the butter and vanilla until blended. Add sugar one cup at a time, scraping the sides frequently. Whip in the cream cheese, a few cubes at a time. By adding the cream cheese cold (and not softened), the frosting will retain some of its stiffness. Do NOT overbeat -- just whip enough to blend the cream cheese. If you want to add maple extract, I used 2-3 tsp for a full batch of frosting. You can adjust to your personal taste.
Now to make them pretty....
This is Kemely working hard on some fondant leaves...
After you've infused them with frosting, use a 1M tip to pipe the frosting onto the filled cupcakes. Kemely and I decided to accent these with a fondant pumpkin. Let me tell you, Kemely is an artist! She turned a ball of orange fondant into a pumpkin that looked sooooo incredible!!! Come on - look at these pics!
You can also cut leaves from different colors of fondant or find leaf-shaped sprinkles to add.
I will tell you that these have become a favorite for many of my friends. I brought 36 of them to work with me -- and they were gone in minutes!! I sure hope Nicole loves them just as much!!