Sunday, January 30, 2011

My favorite cupcake recipe. Pumpkin Maple

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg (optional)
  • 4 large eggs
  • 15oz can of pure pumpkin (in a can is fine, do not use pie filling)
  • 1 1/2 cup granulated sugar
  • 2 cups light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 1 tsp mapeful flavoring (imitation is fine)
Preheat the oven to 350 degrees F. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. In your mixer bowl, add the eggs, pumpkin, granulated sugar, brown sugar, oil, and maple flavoring..
Mix the wet ingredients until well blended. Add the flour mixture to the mixing bowl and slowly mix until well incorporated. Fill your cupcake tin with liners and scoop batter in each holder, filling each one about 2/3. 
Bake anywhere from 20-23 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely. While they are cooling, prepare the filling and frosting, as follows.
For the filling, you’ll need:
For the frosting, you’ll need:
  • 2 8oz packages cream cheese, at room temperature
  • 1 stick butter (not margarine), at room temperature
  • 1 1/2 tsp maple flavoring
  • 1/2 tsp vanilla extract
  • 4 cups powdered sugar
  • chopped pecans for garnish (optional)
  • or crumble cinnamon and maple crumbs for garnish (optional of course)
Add the maple flavoring and vanilla extract and mix to incorporate. Add the powdered sugar, on low speed, and mix well.

Use your dulce de leche cream to fill each cupcake’s hole up to the top.

I recommend letting your cupcakes cool for about 20 minutes before frosting them. Next, put your maple frosting generously over the cupcake, starting by going AROUND the center filling, then putting a generous dallop smack in the middle. I say to go around so that you don't smear the filling around with the icing, (the icing will get darker) But its not big deal if that happens...still tastes wonderful