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Add a photoI recently took a cake decorating class and have wanted to try my newly developed skills at home. Luckily, we had a girls-night book club recently and it gave me the opportunity to try my hand at some pumpkin cupcakes. A key thing I learned in my class was that it’s very important to use the right icing colors! I would recommend getting this Wilton Icing Color Set – it has all the basic colors you’ll need for decorating cupcakes and cookies. Also, I like to add a little dazzle by using these Gold Foil Cupcake Liners – perfect for the upcoming holiday season!
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Ingredientes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
Direcciones
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
- Basic Vanilla Buttercream
- 3 sticks unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. Add vanilla, and beat until buttercream is smooth.
