Thursday, October 31, 2013

Pumpkin countdown #4

Pumpkin Spice Cupcakes 
Yield: 12
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 1 hour

        Happy Halloween everybody. As the final installment of our pumpkin countdown we wanted to give you a sweet treat with no tricks. Our pumpkin cupcakes are full of flavor but not dense like pumpkin bread, we balance sweetness with the classic autumn spices, and top them with a tangy cream cheese frosting. Preset them at your costume party and no one will be disappointed.

1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground clove
1/2 tsp ground allspice
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 cup butter, melted
3 eggs
1 cup pumpkin puree

1. Preheat the oven to 350 degrees F. In a large mixing bowl combine the flour, baking soda, baking powder,salt,  and all the seasonings.
2. In the bowl of a stand mixer fitted with the whisk attachment combine the brown and white sugar. Pour in the melted butter and whisk on medium speed until sugar is fully incorporated, about 1 minute.
3. With the mixer on medium speed add the eggs in one at a time, fully incorporating each before adding the next . After all the eggs are fully incorporated add the pumpkin and whisk 1 more minutes.
4. Turn the mixer to low speed and slowly add in the flour mixture. Whisk until the flour is fully incorporated, about 2-3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula, incorporating any flour left on the edges.
5. Line a 12-well muffin tin with paper liners and divide all the batter evenly among each well. Place on the middle rack of the oven and bake for 12 minutes. Now rotate the pan 180 degrees and cook until a toothpick inserted in the center comes out clean, another 10-15 minutes.
6. Remove the cupcake pan from the oven and allow to cool for 10 minutes until able to handle. Now remove the cupcakes from the pan and allow to cool fully, at least 1 hour, before frosting.

Pumpkin Cream Cheese Frosting
Yield: 2 cups
Prep time: 10 minutes

3/4 cup cream cheese
5 Tbsp butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup pumpkin puree

1. Place the cream cheese in the mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 1 minute to soften the cream cheese.
2. Add in the softened butter 1 tablespoon at a time until all is well incorporated. Reduce the speed to low and slowly add in the powdered sugar, whisking until well incorporated and smooth.
3. Scrape down the sides of the bowl with a rubber spatula and return the mixer to medium speed. Add in the vanilla, cinnamon, and pumpkin mixing until just combined about 1 minute.

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