Spiced Pumpkin Cupcakes
3 oz. Grade A butter, unsalted
9 oz. Sugar
2 extra large eggs
8 oz. Canned pumpkin
1 fluid oz. Light molasses, unsulfured
2 1/2 oz. Water
2 T. Ground cinnamon, plus more for sprinkling
1/2 t. Ground cloves
1 t. Kosher salt
1 t. Ground ginger
1 t. Ground nutmeg
8 1/2 oz. Flour
1 t. Baking soda
1/2 t. Baking powder
Pumpkin Swiss buttercream icing, recipe follows
Center a rack and preheat oven to 350. Line cupcake pans with paper liners.
Using mixer with paddle attachment on medium speed, cream butter and sugar.
Adjust speed to slow and add eggs, then pumpkin. Scrape down sides and
bottom of bowl with spatula. Add in molasses and water, mixing until
everything is mixed. Combine dry ingredients, (cinnamon, cloves, salt,
ginger, nutmeg, flour, baking soda, baking powder) and add them to pumpkin
mixture on slow speed, mixing until everything is incorporated. Do not over
mix. Divide batter evenly among cupcake liners, filling each about halfway.
Bake for 10 minutes and rotate pan, then bake about about 10 minutes.
Cupcakes are done when their tops spring back when touched or when a
toothpick inserted in center comes out clean. Transfer to wire rack and let
cool completely. Pipe or spread icing on cooled cupcakes, then sprinkle tops
with cinnamon.
Pumpkin Swiss Buttercream icing
4 oz. Egg whites
8 oz. Sugar
16 oz. Unsalted butter, cubed
2 t. Vanilla extract
3/4 cup pumpkin puree
Bring pan of water to a simmer. Place egg whites and sugar in a metal bowl,
then place bowl over the pan of simmering water. Whisk until hot and the
sugar has dissolved. Using a mixer with whisk attachment on high speed, whip
until you get stiff peaks. Slowly add cubed butter, vanilla, and pumpkin
puree, blending until all ingredients are incorporated.
Makes 14 cupcakes.
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