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Sunday, August 16, 2015

Cream-Filled Pumpkin Cupcakes Recipe

  Cream-Filled Pumpkin Cupcakes Recipe
Cream-Filled Pumpkin Cupcakes Recipe
18 Servings
Ingredients
  •     2 cups sugar
  •     3/4 cup canola oil
  •     1 can (15 ounces) solid-pack pumpkin
  •     4 eggs
  •     2 cups all-purpose flour
  •     2 teaspoons baking soda
  •     1 teaspoon salt
  •     1 teaspoon baking powder
  •     1 1/2 tsp pumpkin pie spice
  •     FILLING:
  •     1 tablespoon cornstarch
  •     1 cup milk
  •     1/2 cup shortening
  •     1/4 cup butter, softened
  •     2 cups confectioners’ sugar
  •     1/2 teaspoon vanilla extract, optional
  •     Whole cloves, optionalCream-Filled Pumpkin Cupcakes Recipe
Directions
  1.     Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin
  2.     and eggs until well blended. Combine flour, baking soda, salt,
  3.     baking powder and pumpkin pie spice; gradually beat into pumpkin mixture
  4.     until well blended.
  5.     Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or
  6.     until a toothpick inserted in center comes out clean. Cool 10
  7.     minutes before removing from pans to wire racks to cool completely.
  8.     For filling, combine cornstarch and milk in a small saucepan until
  9.     smooth. Bring to a boil, stirring constantly. Remove from heat; cool
  10.     to room temperature.
  11.     In a large bowl, cream shortening, butter and confectioners’ sugar
  12.     until light and fluffy. Beat in vanilla if desired. Gradually add
  13.     cornstarch mixture, beating until smooth.
  14.     Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each
    cupcake. Carefully remove tops and set aside. Spoon or pipe filling   into cupcakes.

adapted from: tasteofhome.com
For the top I used Cream Cheese Frosting
(Servings: 24)
Ingredients:
  • 2 (8 ounce) packages cream cheese,
  • softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

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