Boo!
Pumpkin Pie Cupcakes
2 1/4 cups cake flour
2 tsp. baking powder
10 Tbls. unsalted butter
1 cup sugar
1/4 tsp. salt
2 large eggs
1/4 cup milk
1/4 tsp. vanilla
3/4 cup solid pumpkin, from can
1 Tbsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Preheat oven to 350 and line 24 cupcake holes with paper
On medium-high speed, beat butter and sugar together for about 4 minutes, scraping sides down as needed. Next add in the vanilla and beat in.
Mix together the milk and eggs and beat - set aside. Mix together the flour, baking powder and salt and spices and set aside.
Into the bowl, add the pumpkin and mix well - about 1 minute. Next, in alternating shifts, mix in the milk/egg mixture and the flour mixture - ending with the flour. Combine well after each addition. With a large spoon, fill each cupcake cup with about 2 heaping Tbsp. filling.
Bake 18 minutes or until top is cracked and tester inserted comes out clean. Cool completely before frosting.
Buttercream Frosting
1/2 cup Crisco
1/2 cup unsalted butter
1 Tbsp. Vanilla
1 lb. confectioner's sugar
2-3 Tbsp. Whole milk
yield: 3 cups
Cream the shortening and butter in a large mixing bowl with electric mixer. Add vanilla and slowly add in sugar, one cup at a time and when icing appears dry, add in milk. End with sugar.
Cream Cheese Frosting
8 Tbsp. butter (1 stick), room temp
1 8 oz. pkg. cream cheese, room temp
1 pkg. (1 lb) confectioners sugar
1 tsp. vanilla
In a large mixing bowl, combine the butter and the cream cheese until smooth. Next add in the vanilla and mix. Add in the sugar in two additions and mix well between each addition. Frost and refrigerate until ready to serve.
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