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ARMAND'S
HARPER VALLEY
FAMILY FARM
Pumpkin Spice Cupcakes
Prep: 20 minutes Bake: at 375
degrees for 25 minutes
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup unsalted butter
1 cup sugar
2 eggs, lightly beaten
1 cup mashed, cooked or canned pumpkin puree (not pie filling)
¾ cup milk
Vanilla Butter-Cream Frosting (recipe follows)
Preheat oven to 375 degrees. Grease 2
½-inch
muffin-pan cups, or line with paper liners.
Mix together flour, baking powder, baking soda, salt, ginger, cinnamon and
nutmeg on 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 two-thirds full.
Bake in preheated 375 degree oven for 25 minutes or until a wooden pick inserted
in centers comes out clean. Cool cupcakes in pan or on a wire rack 5 minutes.
Turn cupcakes out onto rack to cool.
Tint frosting with food coloring. Frost cupcakes. Decorate as desired, using
fondant (tinted, rolled out, cut into shapes), licorice, toasted coconut and
other candies.
Makes 20 cupcakes.
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