Pumpkin Pie Cupcakes
Yields: 15 cupcakes
For the cupcakes:
1 3/4 cups cake flour
1 cups sugar
1/2 tbsn. baking powder
1/4 tsp. salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla
1 tsp. cinnamon
For the graham cracker crust:
3/4 cup graham cracker crumbs
2 tbsn. light brown sugar
3 tbsn. unsalted butter, melted
For the pumpkin pie frosting:
2 large eggs, beaten
1 can (16 oz.) pureed pumpkin
2 tbsn. molasses
3/4 cup brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbsn. flour
1 can (12 oz.) evaporated milk
The
"frosting" should be made first as it takes the longest to bake and
needs to cool before using. Preheat the oven to 425 F. In a medium bowl,
mix together all the filling ingredients until well combined. Pour the
filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350
F and continue cooking for 45 minutes or until a toothpick inserted
into the center of the filling comes out clean. Let cool completely
before using.
To
make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with
liners, set aside. Sift together the flour, sugar, baking powder, salt
and cinnamon into the bowl of a stand mixer fitted with the whisk
attachment. Add the butter and 1/4 cup of milk. Mix on medium speed
until smooth, about 4 minutes, scraping down the sides of the bowl with a
rubber spatula as needed. In another bowl, blend the eggs, egg white,
remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions,
mixing for 2 minutes on medium speed after each addition. Scrape down
the sides of the bowl in between additions. Set aside.
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