Friday, October 7, 2011
Pumpkin Spice Cupcakes for Two
Posted by: Maggie
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Remember back in August when I made Jessica's brilliant Vanilla Cupcakes for Two?
They were awesome, and I've showed a remarkable amount of restraint with this recipe. I thought that knowing how to make two delicious cupcakes would lead to doing so every day, but fortunately for my bottom I was incorrect.
However...I've had it in the back of my mind since first making the recipe that I wanted to try my hand at turning it into some different flavors. Well, Jeff was tired of listening to me whine about pumpkin shortages, and brought me a can. I immediately decided to come up with a pumpkin version of cupcakes for two, and 3 batches later I have a winner!
The first batch was awful, the second batch was mediocre, and the third batch was like a party in my mouth. This cupcake is moist and tender, with a light pumpkin flavor and a lot of fall spices. Top it with cinnamon buttercream, and shove it in your face hole. You will thank me.
Here's what you'll need:
For the cupcakes:
1 egg white
2 tablespoons white sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 tablespoons canned pumpkin (not pie filling)
1/4 cup cake flour
1/4 heaping teaspoon baking powder
1/2 heaping teaspoon pumpkin pie spice
pinch of ground cloves
pinch of salt
1 1/2 tablespoons whole milk
Preheat the oven to 350 degrees, and line your muffin tin with two liners.
In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in oil, vanilla, and pumpkin until fully incorporated. In a small bowl, combine cake flour, baking powder, spices, and salt. Gradually stir dry ingredients into wet until just combined. Lastly, stir in milk. The batter will be very liquidy.
Divide the batter between two liners filling slightly more than 3/4 full. You will have a small amount of batter left that you can eat with a spoon, or just throw away, depending on how afraid of salmonella you are. Bake for 15 minutes, or until cake is set and a toothpick comes out with moist crumbs attached. Cool completely before frosting.
For the cinnamon buttercream frosting:
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar, sifted after measuring
1/4 teaspoon cinnamon
Beat together butter and powdered sugar until light and fluffy. Beat in cinnamon until throughly incorporated into frosting. Makes enough to generously frost two cupcakes.
Cupcakes heavily adapted from How Sweet Eats, and frosting is by me!