Search This Blog

Friday, August 2, 2013

Pumpkin Cupcakes with Honey Cream Cheese Frosting

(Adapted from The Cake Bible pg.71)

Prep Time: 10 minutes
Cook Time:15-20 minutes
Total Time: 40-60 minutes

Makes 1 dozen Cupcakes

1 1/4 cup  Sifted Cake Flour
1 tsp    Baking Soda
1 tsp   Cinnamon
1/2   Garam Masala (can also use All-spice)
1/4 tsp  Ground Cloves
1/2 tsp   Salt
2          Eggs
3/4 cups    Light Brown Sugar
1/2 cup  Oil
1 cup   Canned Unsweetened Pumpkin Puree

Method of Preparation:

1.  Preheat the oven to 350F.  In a small bowl combine the flour, soda, spices and salt, whisk to blend.
2.  In a large mixing bowl, beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth.  Add the pumpkin and beat just until smooth.   Add the flour mixture and beat until completely moistened.
3.  Portion the batter into 12 cupcake tins lined with paper liners.  Cook for 5-7 minutes, then rotate the pans 180 degrees.  Cook an additional 5-10 minutes or until the top of the cupcakes are firm to the touch and a skewer comes out clean when inserted into the middle of a cupcake.
4.  Remove from the oven and cool for 5 minutes in the pan.  Remove to a cooling rack to cool completely.

Cream Cheese Frosting

8 oz Softened Cream Cheese
1/2 cup Powdered Sugar
1/4 cup  Honey
10 tbl  Softened Butter
1 tbl    Vanilla Extract

1.  Cream all ingredients together until very smooth. Frosting can be used as a filling and/or a frosting for the pumpkin cupcakes.

No comments:

Post a Comment