Friday, November 12, 2010

Pumpkin Season

It's Autumn! That means it's pumpkin season!

Pumpkin pie cupcakes:
Pumpkin cupakes
Mascarpone/cream cheese frosting
Cinnamon/sugar pie crust and fresh grated cinnamon stick for garnish


All photos by me.

Cupcake (adapted from Penzey's Spices recipe for frosted pumpkin bars)
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
4 eggs
1/2 c cup vegetable oil
1/2 c unsweetened applesauce
2 cups sugar
1 15 ounce can plain pumpkin (not pumpkin pie filling)

1. Preheat oven to 350. Sift together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg and set aside. In a separate bowl, beat eggs, oil, applesauce, sugar and pumpkin.

2. Gradually add dry ingredients and blend well. Divide batter into 24 lined cupcakes and bake for 30-40+ minutes till toothpick in center comes out clean. Let cool on rack and frost.

Mascarpone/Cream Cheese Frosting (from Joy of Baking)
1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

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