Caramel apples are one of my favorite desserts that signify the beginning of fall. Being that we are still in the heat of summer, fall remains a long ways off (especially for Floridians). This may leave you wondering then why I’m bringing up fall already. To be quite honest, I’m secretly longing for much cooler temperatures because I’m 8 months pregnant and only a few weeks from my scheduled delivery. The heat has really gotten to me and has pretty much kept me indoors the majority of the past few months. If the weather turns cooler I’m allowed to be outside more and I’ve been going crazy being cooped up in the house on modified bed rest. A few days ago I began thinking of fall and how much fun it will be with a new little one. It was all downhill from there and I practically doomed myself into having a craving for a caramel apple.
Since caramel apples are scarce to find this time of year I decided to dress up an old-fashioned apple pie with the flavors of a caramel apple in order to quench my hormone induced craving (or at least that is what I like to blame it on). In a traditional apple pie, I like to add the warm spices typically associated with fall, like cinnamon and nutmeg. However, in this pie the traditional spices have been left out and I assure you with good reason. Simply put, caramel apples are not spiced with cinnamon or nutmeg and this pie is meant to be an equivalent to the sticky treat not an old-fashioned apple pie topped with a bit of caramel. If that is what you are expecting from this recipe then unfortunately this pie won’t be for you.
For those still willing to give it a try, I can practically guarantee this pie will disappear far too quickly. Who can really resist the perfect blend of sweet and tart apple filling drizzled with caramel and blanketed with a crunchy streusel topping? I can’t think of anyone either!
- This recipe will yield 2 (9 inch) pies with 12 servings per pie (24 servings total).
- If not serving immediately, do not cover pies until completely cool, otherwise streusel topping will become soggy.
Caramel Apple Pie
- 4.4 ounces Unbleached All-Purpose Flour
- 1 cup Light Brown Sugar; packed
- 8 tbsp. (1 stick) Unsalted Butter; chilled & cut into small pieces
- 1 (2 pk.) Frozen Traditional Pie Crusts
- ¼ cup Granulated Sugar
- 2 tbsp. Cornstarch
- 1 ¼ pounds Granny Smith Apples; peeled & thinly sliced (about 4 cups)
- 1 pound Fuji Apples; peeled & thinly sliced (about 3 cups)
- Caramel Sundae Syrup
- To prepare the streusel topping: Combine flour, brown sugar, and butter in a food processor. Pulse the mixture until crumbly, approximately 10 to 15 pulses. Transfer topping mixture to a bowl, cover, and chill.
- Preheat oven to 375°. Remove frozen pie crusts from freezer and allow to thaw while preparing the filling.
- To prepare the filling: Place granulated sugar and cornstarch in a large bowl. Stir with a whisk until combined. Add apples to bowl and toss to evenly distribute sugar mixture. Distribute and arrange apple mixture evenly among the two pie crusts, mounding apples slightly higher in the center. Drizzle caramel syrup evenly over apple mixture, using as much or as little as desired. Bake pies for 25 minutes.
- Remove pies from oven and sprinkle both evenly with chilled streusel topping. Bake an additional 25 minutes or until golden brown. Cool on a wire rack at least 20 minutes before serving. Serve with additional caramel if desired.
RECIPE ADAPTED FROM: BILL JAMISON & CHERYL JAMISON
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016
Thanksgiving is just around the corner and as everyone is buying their turkey, green beans, and sweet potatoes to prepare the holiday’s traditional dishes, I can’t help but get caught up in thoughts of one thing… Pie, Pie, and more Pie. As a kid we always had a large spread of food at the table but it was the end of the meal that made me so excited. My family always had many different types of pies to choose from which made me ensure I left a shred of room to try slices of a few different ones.
The most famous pie of the season and go to at Thanksgiving is undoubtedly Pumpkin. It is a flavor that seems to only have a rightful place this time of year. Everyone can’t wait for the time of year to come around so they can enjoy pumpkin again, but at the same token are very quick to dump the thought of Pumpkin once Thanksgiving ends, trading it for frosted sugar cookies and peppermint, even though pumpkin is still readily available in our modern market.
The pie that takes a backseat to Pumpkin but manages to sneak onto most family’s Thanksgiving spreads is Pecan. I never cared for Pecan Pie growing up. It was always too dry and overly sweet. A few years ago I thought I would give the pie a try having more grown up taste buds. I did enjoy it more than I did as a kid but it still couldn’t beat out Pumpkin for my fall favorite pie. I made sure not to burn the thing but it still had way too much sweetness.
A few more years passed and here we are today. This time I decided to use a more traditional recipe for Pecan Pie that did not use the processed, overly sweet Karo Syrup that originally marketed the pie to fame. The traditional style recipes of the south uses less processed syrups like sorghum and cane syrup. Sorghum is made from cereal grass and cane syrup comes from boiled down juice of the sugarcane plant. These aren’t widely available unless you scour organic markets or live in the south. Hence why Karo takes the place of these since it is more affordable and widely available. It is very easy to replicate the old-fashioned flavors using molasses, brown sugar, and pure maple syrup.
To kick the pie up a notch and stray from tradition just a wee bit I added a touch of Bourbon. You can use any type of whiskey but my boozy preference is Bourbon. Be sure to use mild or regular molasses and not the more potent blackstrap variety. Also be sure not to use imitation maple syrup over pure as the results would be similar to the Karo syrup recipes since both are filled with corn syrup as main ingredients and produce overly processed, intensely sweet final products. You need the pure maple syrup to give complexity and compliment the earthy tones of the toasted pecans.
As an option you can serve this with some whipped cream dolloped on top. If you really want to drive home the boozy flavor you can even add a bit of bourbon or other whiskey to the whipped cream. Add about 2 tbsp. of Bourbon per cup of heavy cream. Whip to stiff peaks with 1 tbsp. of light brown sugar and ½ tsp. vanilla. Keep refrigerated until ready to use or about 4 hours. This recipe makes 3 mini pies. You will need 3 mini tartlet pans.
Boozy Pecan Pies
- ½ cup Maple Syrup
- ½ cup Light Brown Sugar; packed
- ¼ cup Heavy Cream
- ½ tbsp. Molasses
- 1 tbsp. Bourbon
- 2 tbsp. Unsalted Butter
- ¼ tsp. Salt
- 3 Egg Yolks
- ¾ cup Pecans; toasted & chopped
- 1 Sheet of Rolled Pie Crust; such as Pillsbury
- Unroll one sheet of pie crust over the first tartlet pan. Gently press into bottom and sides. Gather remaining dough and re-roll. Repeat with the remaining two tartlet pans. Place all three prepared pans in the refrigerator and chill crust for at least 30 minutes.
- Adjust oven rack to the lowest position and heat oven to 450°. In a medium saucepan over medium heat, combine the maple syrup, sugar, cream, molasses, and bourbon. Stir the mixture until the sugar dissolves, about 3 minutes. Remove the syrup mixture from the heat and allow to cool for 5 minutes. Once the mixture has cooled, whisk in the butter and salt until combined. Quickly whisk in the egg yolks until incorporated.
- Remove the tartlet pans from the refrigerator and place on a baking sheet. Divide an even amount of pecans between the three tartlet pans and scatter pecans into each pie shell. Carefully pour the syrup mixture over the pecans. Place the pies in the oven. Immediately reduce the oven temperature to 325°. Bake until the filling is set. The pie center will still jiggle slightly when the baking sheet is gently shaken, about 30 to 40 minutes. Cool pies on a rack for 1 hour, then refrigerate until completely set, about 3 hours but no longer than 1 day. Bring to room temperature before serving. Serve with a dollop of whipped cream if desired. Bourbon whipped cream recipe can be found in the final paragraph above.
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY & STAGING
RECIPE ADAPTED FROM DIANE UNGER
ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013
With the onset of fall many families have their own go to favorites that remind them of the season. For some it may be caramel apples, others pecan pie, but for me nothing screams fall like Pumpkin. Pumpkin pie is usually my go to dessert this time of year, especially for Thanksgiving dessert but after many years of the same slice of pie and a dollop of cool whip you start to want to branch out a bit, keeping the similar flavors of pumpkin pie but transformed into a new dessert. I stumbled on a pumpkin roll recipe and I won’t lie it looked a bit daunting. Even in culinary school I remember making a similar sponge cake and having to quickly roll it while it was fresh out of the oven and still on fire just to ensure an easy roll later. I let these thoughts fend me off for a little while and was tempted to make some cupcakes instead. That was until I ran into a quaint little jar of Sparkling Pumpkin Cider while at the market and for some odd reason or another it inspired me to give the pumpkin roll a try. I imagined paring up the elegant roll with a glass of cider in a champagne glass and from that moment on I was sold to the idea of taking this recipe on.
I must admit I was quite surprised at its overall simplicity. I had a lot of concern over how the end result would be but as long as you follow the directions you really run into no problems at all. I have honestly had more problems with cookies that appear much simpler than this. Not to mention this type of cake is by far the easiest you will ever make and the most divine on the taste buds. Instead of having to cut and trim layers the cake batter is simply spread into a sheet pan prepared with greased parchment paper that makes removing it from the pan and rolling it a breeze. By rolling the cake while it was still warm, the cake was able to cool and be trained into the shape necessary to prevent it from cracking or breaking after spreading the filling in place.
I allowed the cream cheese to soften at room temperature to ensure a smooth frosting and easier spread onto the cake. Make sure the cake is completely cooled before trying to spread the frosting on and then gently re-roll it into a tight cylinder. To get the glamorous look that will make every holiday table shine, all you need is a dusting of confectioners’ sugar and some spiced pecans. If you can’t find spiced pecans, regular pecans you find in the baking aisle can be toasted and then top the cake as shown. The roll can be stored in the refrigerator wrapped in plastic or sealed in an airtight container for up to three days.
Pumpkin Cheesecake Roll
Pumpkin Roll Ingredients:
- 1 cup Cake Flour; sifted
- 2 tsp. Pumpkin Pie Spice
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 5 Eggs
- 1 cup Granulated Sugar
- 1 cup Pumpkin Puree
- Fluffy Cheesecake Frosting; ingredients and formula below
- Confectioners’ Sugar
- Spiced or Toasted Pecans
Fluffy Cheesecake Frosting:
- 8 tbsp. (1 stick) Unsalted Butter; softened
- 2 cups Confectioners’ Sugar; sifted
- 8 oz. (1 pkg.) Cream Cheese; softened; cut into pieces
- 1 tsp. Vanilla Extract
- For the Pumpkin Roll: Adjust oven rack to the middle position. Heat oven to 350°. Line an 18 by 13 inch rimmed sheet pan with greased parchment paper. Combine flour, pumpkin pie spice, baking soda, and salt in a bowl and set aside. With an electric mixer on medium-high, beat eggs and sugar until thick and pale yellow in color, about 6 to 10 minutes. Add the pumpkin puree and mix on low speed until incorporated. Gently fold in the flour mixture until combined. Spread the batter evenly in the prepared pan. Give the pan a gentle tap to expel air bubbles and even out the batter. Bake the cake until it is firm and springs back when touched, about 15 minutes. Immediately after removing the cake from the oven, run a knife around the edges of the sheet pan to loosen the cake. Turn the cake out onto a clean sheet of parchment paper dusted with a generous amount of confectioners’ sugar. Gently peel off the parchment paper attached to the cake while baking and discard. Beginning from the short end, roll the cake with the fresh piece of parchment into a log and allow it to cool seam side down, about 1 hour.
- For the Fluffy Cheesecake Frosting: With an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy. Add the cream cheese, one piece at a time, making sure to beat thoroughly after each addition. Add the vanilla and beat until thoroughly blended and no lumps remain. Before assembling the cake, be sure the mixture is at room temperature for easiest spreading.
- To assemble the roll, gently unroll the cake and spread the cheesecake frosting evenly, leaving a 1 inch border around all the edges to prevent the frosting from leaking out the ends when you roll it. Gently re-roll the cake snugly around the filling, leaving the parchment paper behind as you roll. Wrap the finished roll in plastic wrap and refrigerate until filling is well set and chilled, at least one hour and up to 2 days. When ready to serve, remove the plastic wrap, dust with confectioners’ sugar and top with pecans.
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY & STAGING
It’s Friday!!! Time to wind down from the long week and what better way than to enjoy another fall favorite flavor. Besides Caramel, another favorite flavor of fall for myself is Pumpkin. I always looked forward to Pumpkin Pie on Thanksgiving as a kid and to this day I still crave it this time of year. But now that I am an adult, I like to experiment with the flavors I have always loved and deconstruct old favorites into new products. Today’s post is the result of a deconstructed Pumpkin Praline Pie translated into a cupcake.
The beauty of these cupcakes are they have the wonderful flavors of a Pumpkin Praline pie but are far easier to transport than the traditional pie and are easy for kids to swipe and run away with before you even knew they were in the kitchen. The base of the cupcake is rich in pumpkin flavor and accented by a great blend of spices. For the Pumpkin Pie Spice I chose a blend that contained China Cinnamon, Allspice, Nutmeg, Ginger, Mace, and Cloves. You can use any brand of Pumpkin Pie Spice but I really enjoy what this particular blend brings to the cupcakes and how it accurately brightens the pumpkin flavor without overpowering it. I would have the base flavor no other way.
To bring the Praline flavor to the cupcake without overshadowing the pumpkin flavor, which must always be the star of the show, I chose a very light and airy whipped topping like frosting called Chantilly Cream. I chose this not only to be a light and delicate way to introduce the praline flavor, but also keeping in mind that this is a deconstructed version of a pumpkin pie and how do most people top their pumpkin pies… with Cool Whip.
To make Chantilly Cream you simply whip cold heavy cream to stiff peaks then add any flavors you are wishing to achieve. For my flavoring, I chose Maple Syrup because it gives a nutty caramel flavor much like what is found in a Pumpkin Praline Pie. Now I know I often give short cut time saver tips but I really don’t suggest you ever use Cool Whip as a substitute to making Chantilly Cream yourself because there is no comparison to the homemade variety and since it is so simple and takes only a few minutes the stuff you buy prepared really doesn’t save much time and costs far more than standard cream and imparts a processed flavor which can overshadow your flavor additions and even the cake base itself. So no cheating with this one.
To round out the final flavors of the traditional Pumpkin Praline Pie and add an elegant finishing touch to the look of the cupcakes, I toasted and chopped a few pecans and garnished the Maple Chantilly Cream. After a slight traumatic incident involving a spooked cat, cut toe, and suicidal cupcake I had to clean off the floor, I was finally able to enjoy this fall masterpiece that had scented up my kitchen all morning. Let me tell you… the moist, tender pumpkin cake slathered with the light maple cream and crunchy pecan garnish was… truly…. delicious!!!
Maple Pumpkin Cupcakes
- 1 ½ cups (7.5 oz.) All-Purpose Flour
- 2 tsp. Pumpkin Pie Spice
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 ¼ cups (8.75 oz.) Sugar
- 8 tbsp. Unsalted Butter, melted & cooled
- 3 Eggs
- 1 (15 oz.) can Unsweetened Pumpkin Puree
- 1 ½ cups Heavy Cream, chilled
- ¼ cup Maple Syrup
- ¼ cup Pecans, toasted & chopped
- Adjust oven rack to the middle position and heat to 350°. Place cupcake liners in a cupcake pan and grease liners with cooking spray (You can use Halloween or Fall themed liners for added effect). Mix flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Using a stand mixer fitted with the paddle attachment, beat the sugar, butter, and eggs on medium-high until mixture is pale and fluffy, about 3 minutes.
- Reduce the speed to low and add the pumpkin, mixing until incorporated. Slowly add the flour mixture and mix until just combined, about 30 seconds. A few small streaks of flour may remain which is okay.
- Place the batter in a measuring cup for easing pouring and fill each cupcake liner ¾ full. Bake about 12-15 minutes. Let cupcakes cool in the pan on a wire rack for 10 minutes, then remove cupcakes from the pan and allow to cool completely on the wire rack.
- Once the cupcakes have cooled completely, use a stand mixer or hand mixer fitted with the whip attachment and beat the cream and maple syrup together on medium speed until stiff peaks form, about 3 minutes. If you are old school you can also use a whisk and whip the cream by hand for the same results minus a sore arm 😉
- Fill a piping bag fitted with a large star tip with the Maple Chantilly Cream and pipe in a circular motion on the top of the cooled cupcakes. Finish cupcakes with a sprinkle of pecans. Serve. Store any leftovers in refrigerator up to three days.
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY
ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2012
Summer has come to a close, the fall colors are in bloom and with that come fall flavors. One of my favorite flavors of fall are Caramel Apples. As a kid I used to get them from a local store in my hometown called Betty Jane Candies, which I recommend anyone check out if they are in the Midwest. Also they have a website you can mail order anytime http://bettyjanecandies.com. I recommend the Gremlin candies. They are to die for 🙂
It was from this local confectionery that my love of caramel came. Caramel on apples, caramel in chocolate, caramel on ice cream. You name it I like caramel on it. So who wouldn’t like the idea of a simple Caramel Cupcake for fall. Now I know what you’re thinking… making anything caramel is tedious and stressful, but the frosting for these cupcakes is quick and simple… I promise. If you are still skeptical you can always refer to a digital thermometer as back up but as long as you follow the formula you should have goof proof caramel frosting in no time.
The reason so many have issues with caramel is they usually wait too long to take the caramel off of the heat and it ends up burning from residual heat. Also traditional caramel recipes are made with granulated sugar but this recipe is made with dark brown sugar which already has a rich caramel taste to begin with and then that flavor further condenses upon heating. So there is really no need for a candy thermometer. The only tool you need is your eyes to watch for a ring of bubbles around the perimeter of the pan which is your cue that it is time to add the cream and in a few minutes get that pan off the burner.
Now if you are really pressed for time, although I don’t recommend it, you can use a boxed cake mix for the actual cupcakes. I would use a simple yellow cake mix and prepare it according to the box directions for cupcakes and then follow the formula below for the caramel frosting after the cupcakes have fully cooled. You may also wish to make a cake in the same fashion, following the box directions for a 8 or 9 inch cake and let that fully cool. You will have enough frosting for either size. The reason I don’t necessarily recommend a boxed cake mix is because the actual strength of the cake will be a bit weaker and the heaviness of the frosting may put too much weight on the cupcakes made of boxed mix. I provide a formula below for a stronger structured cake but if all you wish to do is sneak them to eat during the week or feed them to a mob of hungry kids, then by all means save yourself some time and use a box mix. It can be your secret and no one will be the wiser as the rich, delicious flavor of the frosting will distract them.
- ½ cup Buttermilk, room temperature
- 4 Eggs, room temperature
- 2 tsp. Vanilla Extract
- 2 ¼ cup All-Purpose Flour
- 1 ½ cups Granulated Sugar
- 1 ½ tsp. Baking Powder
- 1 ½ tsp. Baking Soda
- ¾ tsp. Salt
- 16 tbsp. (2 sticks) Unsalted Butter, softened & cut into 16 pieces
- 12 tbsp. (1 ½ sticks) Unsalted Butter, softened & cut into 12 pieces
- 2 cups Dark Brown Sugar, packed
- ½ tsp. Salt
- ½ cup Heavy Cream
- 1 tsp. Vanilla Extract
- 2 ½ cups Confectioners’ Sugar, sifted
- Adjust oven rack to the middle position and heat to 350°. Fill a cupcake pan with paper liners. Whisk buttermilk, eggs, and vanilla in a large measuring cup. With mixer on low, mix flour, granulated sugar, baking powder, baking soda, and salt until combined. Beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until just incorporated.
- Pour the batter into prepared liners of the cupcake pan and bake until golden, about 15-25 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a wire rack, at least 1 hour.
- Heat 8 tbsp. butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan. This should take approximately 4 to 8 minutes. Whisk in the cream and cook until the ring of bubbles reappears, about 1 minute. Take the caramel mixture off the heat and whisk in the vanilla.
- Transfer the hot caramel mixture to the bowl of a stand mixer or a large bowl if using a hand mixer. On low speed, gradually mix in the confectioners’ sugar until incorporated. Increase to medium speed and beat until the frosting is pale brown and just warm, about 5 minutes. Add the remaining butter, 1 piece at a time, beating until light and fluffy, about 2 minutes.
- Working quickly, spread the frosting over the cupcakes. Although the frosting stays soft and spreadable longer than other caramel frosting formulas it will harden over time. If the frosting for any reason does stiffen before you have finished, microwave it for about 10 seconds or until it returns to a spreadable consistency. Give it a quick beat and continue until all cupcakes have been frosted. Serve
Special Thanks To:
Peter Mendoros – Photography
All remaining content © Honeybee’s Patisserie 2012
Happy Tuesday everyone. Sorry for the momentary disappearance from my blogging recently but I have just acquired a new job and have been dedicated to learning my training. Let me tell you it took too much out of me and whenever I would come home it was way too much to even think about looking at a computer screen, let alone writing all night. So on my day off, my gift to you is a post on Pumpkin Spice cupcakes. My mood was feeling simplistic and this is the result. It probably would have been better to post this around Halloween or Thanksgiving perhaps…well at least the fall season, but of course me the procrastinator waited until almost Spring! Oh well, as the saying goes better late then never.
So to start these simple Pumpkin inspired cupcakes, you can do one of two things based upon your skill level or your alotted time needed. You can either make the cupcake batter from scratch or you can buy a boxed spice cake mix and build on it from there. I suggest for the best results to make the batter from scratch but as always sometimes we have short notices and we all have lives and it is often hard to spare enough time for kitchen matters. Completely understandable. Regardless they will turn out delicious, impressive, and best of all… simple. If you choose to make the spice cake batter from scratch you will need a handful of spices on hand. For the most important spice, Cinnamon, I chose to use a certain variety for in this formula.
Although it is not required that you use China Cassia or Ceylon Cinnamon as I did, I do recommend using either as it does add an exoticism to the flavor of the cupcake. Some of the other spices you will need is Allspice, Nutmeg, Ginger, Mace, and Cloves. This combination of spices provides a perfect compliment to the Pumpkin and gives rich flavor to the cupcakes without overpowering the pumpkin flavor, only enhancing. Keeping in mind not to overpower the pumpkin or spice flavoring of the cake itself, I chose a Simple Buttercream formula for the frosting, flavored only with a hint of vanilla as not to detract from the cake but rather enhance it with a smooth creaminess up top. With the theme of pumpkin in mind, the frosting is tinted orange. For this I used Wilton’s Orange dye to achieve a light pastel orange that remains soft and elegant on the eye. You don’t want it to be the actual color of the pumpkin which is much darker and brighter as it will take away from the sheer elegance and look more like a store bought kid’s party cupcake, which is fine for your child’s birthday but for this particular formula we want adult, classy cupcakes here 🙂 One the pastel orange color is mixed, grab your decorator’s bag and a star tip (I used #843). You can choose to decorate the tops in any way that you wish however. I have provided you two simple examples. The first and perhaps easiest is simply piping the typical swirl topping around the entire surface of the cupcake. I did two sweeps around to give height to the cupcake then topped it with some prepared nut topping anyone can find in your local supermarket near the packaged nuts of your baking aisle or near the ice cream toppings. The other option is to use a small star tip and gently press down and lift to create mini stars across the entire surface of the cupcake. These look fancy but are extremely simple to create. I suggest you do some of both to add contrast to your presentation. Now for those who do not like pumpkin, you can also leave out the pumpkin puree and solely have a spice cake. Both are delicious!!!
Pumpkin Spice Cupcakes
- 1 box Spice Cake Mix or the following…
- 2 cups All-Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 tsp. Cinnamon
- 1 tsp. Ginger
- ¼ tsp. Allspice
- ¼ tsp. Nutmeg
- 1/8 tsp. Cloves
- 1/8 tsp. Mace
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1 cup (2 sticks) Unsalted Butter, softened/room temperature
- 4 Eggs, lightly beaten
- 1 (15 oz.) can Pumpkin Puree
- Adjust oven rack to the middle position and preheat to 350°. Line two 12-count cupcake pans with paper liners. Grease lightly with cooking spray. In a bowl, either prepare the spice cake mix according to package directions, stopping before proceeding to the step asking you to fill the cupcake tin with batter…or sift the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, cloves, and mace together.
- In another bowl, mix together the sugars, butter, and eggs. Slowly add the dry ingredients and mix until combined. If using the homemade version or the box mix, be sure to add the pumpkin puree now. If making a spice cake without pumpkin, proceed to step 3. Whisk in the pumpkin puree until combined and smooth.
- Divide the batter evenly among the cupcake liners, filling each no more than halfway. Bake for about 20 to 25 minutes, being sure to rotate the pans halfway through the baking time. Transfer to a wire rack to cool. Prepare the buttercream frosting.
- ½ cup Vegetable Shortening
- ½ cup (1 stick) Butter, softened
- 1 tsp. Vanilla Extract
- 4 cups Confectioner’s Sugar, sifted
- 2 tbsp. Milk
- In a bowl, cream the shortening and butter together until smooth. Add vanilla. Gradually add the sifted Confectioners’ sugar until all sugar is added and combined. The mixture will appear dry. Add milk and whisk well until smooth and creamy. Add a few drops of orange food color until desired pastel color is achieved.
- Fill a piping bag fitted with a large or small star tip. Pipe along the top of the cooled pumpkin spice cupcakes in a circular motion, building up a round height or gently press down and gently pull up and away creating mini stars all across the surface. If not piping the mini stars, sprinkle some nut topping or your favorite chopped nuts on top. Serve.
Special Thanks To:
Peter Mendoros – Photography
All content © Honeybee’s Patisserie 2012