Fun with fall leaves and Pumpkin Spice Cupcakes
Pumpkin Spice Cupcake Recipe:
4 oz Butter, room temp
8 oz white Sugar
2 oz brown Sugar
2 eggs, room temp
8 oz Pumpkin Puree
6 oz Milk, room temp
14 oz All Purpouse Flour
1.5 Tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Ginger
0.5 tsp Salt
0.5 tsp Baking Soda
1 TBSP Baking Powder
Maple Cinnamon Frosting
1 batch of your favorite Vanilla Frosting
1/4 c Maple Syrup
1 TBSP Cinnamon
1 TBSP Ginger
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line with paper muffin liners.
Beat butter, white sugar, brown sugar in mixer until light and fluffy. The mixture should be noticeably
lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin. Mixture will appear soupy, blend. Sift the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. Add to bowl gently, mixing until just incorporated.
Pour the batter into the prepared cups using large pastry bag and scale. Each cupcake should weigh about 2 ounces. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the frosting with the syrup, cinnamon, and ginger. Once the cupcakes are cool, frost and decorate with cookie crumbs, green sugar, and sugar leaves as demonstrated
Happy Autumn!
4 oz Butter, room temp
8 oz white Sugar
2 oz brown Sugar
2 eggs, room temp
8 oz Pumpkin Puree
6 oz Milk, room temp
14 oz All Purpouse Flour
1.5 Tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Ginger
0.5 tsp Salt
0.5 tsp Baking Soda
1 TBSP Baking Powder
Maple Cinnamon Frosting
1 batch of your favorite Vanilla Frosting
1/4 c Maple Syrup
1 TBSP Cinnamon
1 TBSP Ginger
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line with paper muffin liners.
Beat butter, white sugar, brown sugar in mixer until light and fluffy. The mixture should be noticeably
lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin. Mixture will appear soupy, blend. Sift the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. Add to bowl gently, mixing until just incorporated.
Pour the batter into the prepared cups using large pastry bag and scale. Each cupcake should weigh about 2 ounces. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the frosting with the syrup, cinnamon, and ginger. Once the cupcakes are cool, frost and decorate with cookie crumbs, green sugar, and sugar leaves as demonstrated
Happy Autumn!