These are very very very good! The original recipe comes from Barefoot Contessa, but I did a lot of tweaking. I love this recipe because the cupcake is a perfect balance of not too light and not too heavy. I also tend to really like anything pumpkin...!!!
Makes 22-24 cupcakes
Mix together:
5 large eggs
1 15 oz can pumpkin
1 cup brown sugar
1/3 cup white sugar
3/4 cup light olive oil
Add:
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3/4 tsp salt
-Line muffin pans with cupcake liners (I recommend the foil lined ones made by Reynolds because the paper patterns DO NOT fade).
-Bake 350 for 22-25 minutes for large muffins or until toothpick comes out clean
-Bake 350 18-20 minutes for mini muffins
-Cool Completely then top with Maple frosting (I dispense it using a ziploc bag and cutting off a corner to make a disposable frosting piping bag) and mini chocolate chips or chopped heath bar bits.
Maple Frosting
4 oz. cream cheese, sofened
3 TBS butter, softened
1/2 tsp vanilla
1/4 tsp maple flavoring
2 1/2 cups confectioners sugar
-Beat with electric mixer until smooth. Frost your cooled cupcakes.
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