I will start off by apologizing for my lack of photos in this post. I was having some camera issues and did not get the step-by-step photos that I've done in previous weeks. Fear not, brave readers, as I know you're smart and can follow the directions without step-by-step photos to produce your own beautiful pumpkin patch cupcakes.
Pumpkin Patch Cucpakes
Cupcakes
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ ground allspice
1 cup packed brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can pumpkin puree
1. Preheat oven to 350° F.
2. In a medium bowl, flour, baking soda, baking powder, salt, and the spices.
3. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.
4. Line cupcake pan with liners and fill each about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20-25 minutes. Rotate pans if needed.
5. Transfer to wire rack and let cool completely before icing.
Cream Cheese Icing
8 oz. cream cheese, room temperature
½ butter, room temperature
3 cups icing sugar, sifted
1 tsp pure vanilla extract
Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.
When cupcakes are frosted, top with your own marzipan pumpkins and listen to the crowd ooh and aah!
I sent these cupcakes to work with Mr. Cute, and they were extremely popular. Everyone likes the cute marzipan pumpkins on top of the delicious pumpkin & cream cheese flavors from the cupcakes!
No comments:
Post a Comment