Thursday, October 15, 2009

Hocus Pocus Pumpkin Cupcakes

Check out all of the entries and vote for the October Cupcake Hero now thru October 21 at

     When I ventured over to I Heart Cuppycakes! I met up with the cupcake heroes. What a fun and creative group of bakers! Their cupcakes looked so fantastic. I wanted to bake cupcakes; I wanted to be a cupcake hero.

   Booo-tiful Pumpkins is the theme for October. The cupcakes have a delicate pumpkin flavor and a velvety texture, and are topped with a light and airy caramel buttercream. I was so focused on creating pumpkin cupcakes that were rich and flavorful but didn't have the dense heaviness of pumpkin bread that I totally jelled on the decoration aspect of the theme, but I didn't have to worry The Frosted Cake 'n Cookie had my back. A visit to this very talented baker's blog taught me how to make these adorable witches hats.  If you haven't stopped by before, you should definitely make a visit.

Hocus Pocus Pumpkin Cupcakes
 with Carmel Buttercream

Makes 9 cupcakes

1 cup All Purpose Four
¼ tsp baking soda
1 tsp. baking powder
1 tsp ground ginger
½ tsp salt
½ tsp cinnamon
¼ tsp ground nutmeg
Pinch cloves

2.5 oz unsalted butter, room temperature
2/3 cup light brown sugar
1 egg
1/3 cup buttermilk
1/3 cup canned pumpkin puree

In small bowl whisk together flour, baking soda, baking powder, salt and spices. Set aside.

Cream together butter and sugar until light and fluffy with an electric mixer. Add the egg and continue beating until incorporated. Add pumpkin puree and mix well. Add the flour mixture in 3 batches, alternating with 2 additions of buttermilk. Mix well; batter will be fluffy.

Scoop batter into prepared muffin tins. Bake at 350 for 15-18 minutes until golden. Let cool completely before frosting.

Caramel Buttercream Frosting:

2 egg whites
3 Tablespoons sugar

4 Tablespoons sugar
¼ cup boiling water

1 cup soft unsalted butter
¼ tsp salt
1 tsp vanilla
1 1/3 cups confectioners’ sugar.

In bowl of electric mixer beat egg whites until soft peaks form. Slowly add the 3 tablespoon sugar while beating at high speed until thick and glossy.

In a heavy bottom pan evenly sprinkle 4 tablespoons sugar. Place pan over medium heat and cook, swirling pan by the handle, until the sugar melts and turns a golden brown.  Remove from heat and carefully stir in the boiling water, using a long handled wooden spoon . Caramel will sputter and bubble when you add the water. Stir to dissolve all of the caramel.

With the mixer on low speed slowly add the warm caramel mixture to the beaten egg whites. When all of the caramel has been incorporated, turn the mixer on high and continue beating until cool,scraping down the sides of the bowl as necessary.When the mixture is cool reduce speed to medium high and add the butter 1-2 tablespoons at a time until incorporated. Add the confectioner’s sugar, vanilla and salt and continue beating until light and fluffy.
printable recipe

Witches hat's are made with fondant and if you want detailed direction visit The Frosted Cake 'n Cookie