Pumpkin Spice Cupcakes
Harvest flavours blend in cupcakes made in an easy muffin method.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 222 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 31 g |
| fibre | 1 g |
| chol | 31 mg |
| sodium | 143 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 42% |
| vit C | 2% |
| folate | 17% |
-
1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) each ground cinnamon and ginger
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) ground cloves
2 eggs
1 cup (250 mL) canned pumpkin 1/2 cup (125 mL) vegetable oil
Preparation:
Line 12 large muffin cups with paper liners; set aside.
In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)
In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)
Additional Information
- Vanilla Butter Icing
1 cup (250 mL) butter, softened
5 cups (1.25 L) icing sugar
1/2 cup (125 mL) whipping cream
2 tsp (10 mL) vanilla
In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. (Make-ahead: Cover and refrigerate for up to 3 days; beat until smooth before using.)
Makes about 4 cups (1 L).
Per 1 tbsp (15 ml): about 339 cal, trace pro, 19 g total fat (12 g sat. fat), 44 g carb, 0 g fibre, 53 mg chol, 113 mg sodium. % RDI: 1% calcium, 17% vit A.
3-D Decorating: These instructions are for decorating 2 cupcakes of each face, and each pair uses about 2/3 cup (150 mL) icing.
Trim top of cupcakes flat if necessary before decorating.
Altogether you will need 14 large white marshmallows.
Use preferred candies and icing colours but remember that Halloween is one of the best times to let imaginations run wild.
Short on piping bags? Cut tiny piece off corner of small resealable plastic bag. Fill the bag and use instead.
Mummy Rapper
Tint 2 tsp (10 mL) of the icing black.
For each Mummy Rapper, thinly spread untinted icing over top of cupcake. Place marshmallow slightly off-centre; cover with icing.
Spread 1/2 inch (1 cm) black stripe across 1 side of marshmallow about two-thirds of the way from bottom.
Roll out 2 tbsp (25 mL) fondant 1/8 inch (3 mm) thick; cut into 1/2-inch (1 cm) wide strips and wrap around cupcake and marshmallow, leaving black icing uncovered. (Or use narrow flat tip/No. 104 or 45 to pipe untinted icing in bands across top of cupcake and marshmallow.)
For eyes, cut 2 small jelly beans in half; using tweezers insert eyes, rounded side out, into black space.
Frankie Stein
Tint 1 tbsp (15 mL) of the icing black. Tint remaining icing green.
For each Frankie Stein, spread green icing over top of cupcake. Press marshmallow into top; cover with green icing.
Using black icing and small plain tip, pipe eyes, mouth and neck bolts.
For hair, scars, eyes and neck bolts, decorate with licorice and small hard round candies.
Scary Cat
Tint icing black.
For each Scary Cat, spread icing over top of cupcake. Press marshmallow into top; cover with icing.
Using toothpick, dab at icing to make ragged fur.
Shape about 1/4 tsp (1 mL) marzipan into cat eyes; press onto marshmallow head. Using black icing and small plain tip, pipe slits on eyes.
For ears, whiskers and nose, decorate with halved candy corn and licorice.
Spook E. Ghost
Tint 1 tsp (5 mL) of the icing black.
For each Spook E. Ghost, spread untinted icing over top of cupcake. Press marshmallow into top.
Lightly dust work surface with icing sugar. Roll 2 tbsp (25 mL) fondant or marzipan into 6-inch (15 cm) circle; drape over marshmallow and cupcake, fluting edge.
Using black icing and small plain tip, pipe eyes onto marzipan. (Or stick on licorice with fondant)
Warts R. Witch
Tint 1 tbsp (15 mL) of the icing black. Tint remaining icing green. Knead 2 tbsp (25 mL) marzipan with black colouring paste. Knead 1-1/2 tsp (7 mL) marzipan with green colouring paste to match icing.
For each Warts R. Witch, spread green icing over top of cupcake. Press marshmallow into top; cover with green icing.
Using black marzipan, shape witch's hat; press onto top of marshmallow.
Using green marzipan, shape witch's nose; press onto front of marshmallow.
Using black icing and small plain tip, pipe eyes, mouth and nose wart.
For hair and eyes, decorate with licorice and small hard round candies.
Jack-O'-Lantern
Tint 1 tbsp (15 mL) of the icing black. Tint half of the remaining icing pumpkin orange. Tint remaining icing green.
For each Jack-O'-Lantern, spread green icing over top of cupcake.
Cut 1 marshmallow in half lengthwise; sandwich halves around second marshmallow to create pumpkin. Press into icing; cover pumpkin with orange icing.
Using black icing and small plain tip, pipe eyes and mouth.
For vines and stem, decorate with green licorice and whole cloves or small hard oval candies.
Source
Canadian Living Magazine: November 2006
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