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PUMPKIN PIE CUPCAKES and CINNAMON-CLOVE

PUMPKIN PIE CUPCAKES and CINNAMON-CLOVE BUTTERCREAM FROSTING
By Anne Landefeld on Thursday, September 5, 2013 at 6:48pm
Cupcake Ingredients
? 1-3/4 cups fresh or canned pumpkin
? 3/4 cup sugar
? 3/4 cup packed brown sugar
? 1/2 cup unsweetened applesauce
? 1/3 cup canola oil
? 2 eggs 2 egg whites
? 2-2/3 cups all-purpose flour
? 2 teaspoons baking powder
? 2 teaspoons ground Cinnamon
? 1 teaspoon baking soda
? 1 teaspoon salt
? 1/4 teaspoon ground nutmeg
? 1/4 teaspoon ground cloves
CINNAMON-CLOVE BUTTERCREAM Ingredients:
? 1/4 cup butter, softened
? 1/4 cup shortening
? 1-3/4 cups confectioners’ sugar
? 1/4 teaspoon Ground Cinnamon
? 1/8 teaspoon ground cloves
? 1/2 cup finely chopped walnuts
CUPCAKE
Directions:
In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Fill foil-lined muffin cups two-thirds full. Bake at 350? for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FROSTING
Directions:
In a small bowl, beat butter and shortening until fluffy. Add the confectioners? sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts. Yield: 2 dozen.

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