this past week we made a trip up to north georgia, stopping at every orchard along the way. one of the orchards had pie pumpkins which inspired me to make these cupcakes.
…..for 2 more fall birthdays at the studio
these little cupcakes turned out so moist and delicious and the brown butter frosting gave them a rich toffee-like sweetness. they are sure to comfort you on a brisk fall day.
CAKE
pre-heat oven to 350 degrees. this recipe makes about 16 cupcakes or a 2 layer 9 inch cake
ingredients
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2.5 tsp ground cinnamon
1 tsp ground ginger (or 2 tsp of fresh ginger)
1/2 tsp ground cloves
1/2 tsp ground allspice
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2 cups sugar
1 cup canola oil or any vegetable oil
4 large eggs
1 tsp vanilla
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2 cups canned pumpkin or mashed cooked pumpkin
directions
-sift the dry ingredients and set aside (minus the sugar)
-in a large bowl; beat together the sugar, eggs, and the oil
-slowly add the dry ingredients to the wet mixture until all ingredients are combined
-add the pumpkin, mix
-pour into lined cupcake tins, filling 2/3 full, if making a cake; pour into a greased pan
-bake them: cupcakes: about 20-25 minutes, cakes: 35-45 minutes
-let cool for 10 minutes and remove from pans
FROSTING
ingredients
1/2 cup salted butter (if using unsalted butter add a bit of salt)
1 16 oz. bag of confectioners sugar
1/4 cup milk (may need to use more or less)
1 tsp vanilla
directions
-in a cast iron pan, slowly melt the butter
-bring the heat to medium, never letting your eye wander
-as soon as it begins to slightly change color and foam, remove from heat
-pour into a mixing bowl and let it cool to room temperature
-when cool….slowly add the powdered sugar and milk
-add just enough milk until it reaches your desired consistency
-add vanilla and mix
***when the cakes are cool, apply the frosting and sprinkle with cinnamon if desired
