Pumpkin Spice Cupcakes
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Ingredients:
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup butter (unsalted ; softened)
- 1/2 teaspoon cinnamon (ground )
- 3/4 cup milk
- 2 cup flour (all purpose )
- 3/4 teaspoon ginger (ground )
- 1/2 teaspoon nutmeg (ground )
- 1 cup pumpkin (mashed, cooked or canned puree)
- 1/2 teaspoon salt
- 2 egg (s, lightly beaten)
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/3 cup butter (unsalted ; softened)
- 1/2 teaspoon cinnamon (ground )
- 3/4 cup milk
- 2 cup flour (all purpose )
- 3/4 teaspoon ginger (ground )
- 1/2 teaspoon nutmeg (ground )
- 1 cup pumpkin (mashed, cooked or canned puree)
- 1/2 teaspoon salt
- 2 egg (s, lightly beaten)
- 1 cup sugar
Preheat oven to 375°F. Grease two half inch muffin pan cups or line with paper liners. Mix together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg on a piece of waxed paper. Beat together butter and sugar in large bowl until light and fluffy. Beat in eggs, then pumpkin. At low speed, beat in flour mixture alternately with milk until smooth. Spoon batter into prepared muffin pan cups, filling each 2/3 full. Bake for 25 minutes r until a wooden pick inserted in centers come out clean. Cool cupcakes in pan on wire rack 5 minutes. Turn cupcakes out onto rack to cool. tint frosting with food coloring. Frost cupcakes. Decorate as desired, using black licorice, toasted coconut, and other candies to create spiders and spooks. Vanilla Butter Cream Frosting 1/3 cup softened, unsalted butter 3 cups confectioners sugar 1 teaspoon vanilla 1/8 teaspoon salt 3 -4 tablespoons milk Beat first ingredients together and gradually add milk beating until desired consistency.
Techniques:
baking
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