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31 October 2012
Posted in
Baked -
Pastries
Hi! It's Aileen on Tony's blog again. Just wanted to share some creative holiday eats that I was quite impressed with this time around! This is probably the most-moist(est)-moistiest cupcake I've ever made! It was inspired by Martha Stewart and the designs were inspired from various pinners on my pinterest board - Better Homes and Gardens and many others. It smells like Autumn in my apartment, with just a hint of the holidays around the corner. Happy Halloween foodie family! If you're like me, and you love the pumpkin-spiced lattes at this time of year, this recipe is definitely for you. It falls around the ginger bread, zucchini bread family. I wanted more of the pumpkin latte flavoring so I boosted the cinnamon up a bit & did a little less of the ginger. If I would do anything differently, I might even drop the allspice a little bit, BUT that is what makes these smell so freaking delicious. So maybe not :)
- 1 can (15 ounces) pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp gourmet salt
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp grated nutmeg
- 1/4 tsp ground allspice
- 1 cup of brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, slightly melted or soft
- 4 large eggs
Preheat your oven to 350 degrees. In a medium bowl, whisk your dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
In a larger bowl, whisk your wet ingredients together: brown sugar, granulated sugar, butter, and eggs. Slowly whisk in your dry ingredients until you get a smooth consistency, then slowly whisk in your pumpkin puree.
Fill each cupcake liner half-way with your batter & place your pan on the bottom rack, towards the middle. Bake for about 23 to 25 minutes, or until you can insert a toothpick in the middle of the cupcake and it comes out clean. Make sure they're completely cooled before you decorate!
For the monsters, I used an open star tip to pipe on the colored icing. I used a medium round opening tip for the whites of the eyes and a writing round open tip for the irises. For the mummy, I used a slanted opening tip normally used to make ribbons on cakes - it works perfectly. Enjoy!
