Pumpkin Pancake Cupcakes , Annette Starbuck's Recipe
Pumpkin Pancake Cupcakes Recipe courtesy of Annette Starbuck, founder of The Goodie Girls Pumpkin Cupcakes Ingredients: 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1 cup Brown Sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup solid packed, canned pumpkin puree Pumpkin Cupcakes Directions: Preheat oven to 325 (convection) or 350 (regular oven) degrees F. Line Cupcake Pan with 12 paper liners. In a large bowl, combine the flour, baking powder, baking soda, ground spices, and salt. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three sections. Fill the Cupcake liners evenly with the batter about 3/4 full (I recommend using an ice cream scoop for even scooping). Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool completely before frosting. Maple Frosting Ingredients: 1 pound of unsalted butter 5-6 Cups Powdered Sugar 1/4 cup of Grade B Pure Maple Syrup Dash of Salt Toasted pecans Maple Frosting Directions ... Shrimp Creole Emeril Buy Now Marshmallow Creme Rice Krispie Treats Quick
No comments:
Post a Comment