October 1, 2011

Pumpkin Cupcakes with Cake Batter Icing

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It’s October and time to break out the pumpkin! Pumpkin cupcakes that is. I found the recipe for pumpkin cupcakes online a few years ago. I think I may have changed the recipe slightly. The cake batter recipe was my own idea. I wanted an icing that had a doughy kind of taste (like the crust of a pie) but a little sweeter. It’s not a very exciting recipe, but it is the first one I came up with on my own. The idea to decorate the cupcakes to look like little pies came from the book Hello, Cupcake!.

Pumpkin Cupcakes

Ingredients:

  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 3/4 cup milk

In a medium sized bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

In large bowl cream butter and sugar until light and fluffy. Beat eggs until frothy, combine with butter & sugar.

Blend in mashed pumpkin. Alternate between stirring in the dry ingredients and the milk, blending until batter is smooth.

I fill the cupcake tray 1/2 full instead of 2/3rds so I don’t get the cupcake top, and the cupcake is more pie shaped. Bake at 375° for 25 minutes.

Icing

The secret to the cake batter taste is a touch of anise. I add 1 teaspoon of butter extract and 1/4th teaspoon of anise extract. Anise has a licorice like flavor, so add very little to not overpower the vanilla and butter. The butter extract gives it that nice buttery taste (like dough). I used like half a drop of red food coloring, and 3ish drops of yellow to give it a batter-like color.

Ingredients:

  • 1 cup butter
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 1/4 teaspoon anise extract
  • 2 tablespoons milk

Beat butter on medium speed until creamy. Add sugar slowly, mixing it in with the butter. Add extracts, salt and milk. If your frosting is too thick for your tastes, add a touch more milk. If your frosting is too thin, add more sugar.

To get half a drop of red icing, I typically insert a toothpick into the food coloring container, and then wipe said toothpick on the icing to transfer a tiny amount of food coloring.

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