Pumpkin Pie Pudding Bites

20171122_124753Thanksgiving is only a few days away which means holiday baking has already begun or is about to begin shortly. A staple of most American’s Thanksgiving feast is the pumpkin pie. Although I love a slice of traditional pumpkin pie with a dollop of whipped cream I also enjoy developing desserts inspired by classic flavors. This year I chose pumpkin pie and created these pumpkin pie pudding bites to suppress my creative itch.

20171122_124734Despite my love for pumpkin pie I understand it can be a difficult pie to master, especially for novice bakers. Anything custard based can be tricky and the smallest mistake can be all the difference between the perfect pie and disaster. Of course you can always buy a pie from the bakery or supermarket but many families enjoy the baking process and passing a dish they made themselves with love. That is where these pumpkin pie pudding bites can help. If you do not want to take on the task of baking a pumpkin pie from scratch but also do not want to miss out on the great taste that is pumpkin pie, these bites are the answer to all of your problems.

20171133Not only do these bites channel all the flavor and texture profiles of traditional pumpkin pie (with half the effort), they are also extremely portable and the perfect size for little fingers or those prone to overindulging. Try making them in place of a traditional pie if you need a quick last minute dessert, as a portion controlled offering for the health conscious, a mess free treat at the kid’s table, or as an interesting addition to your classic offerings.

Pumpkin Pie Pudding Bites

Ingredients

  • ½ cup Granulated Sugar; divided
  • 2 tbsp. Cornstarch
  • 1 ¾ cups Milk
  • 1 Large Egg
  • ½ cup canned Unsweetened Pumpkin
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 pkg. Puff Pastry Shells
  • ¼ cup Chopped Walnuts
  • Dash of Salt
  • ¼ cup Heavy Cream

 

Preparation

  1. Combine 6 tbsp. sugar and cornstarch in a saucepan over medium heat. Combine the milk and egg and stir well with a whisk. Gradually add the milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly, then remove from heat.
  2. Combine pumpkin, vanilla, cinnamon, salt, and nutmeg in a bowl, stirring well. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place pan over low heat and cook for 3 minutes, or until thoroughly heated (do not boil), stirring constantly. Transfer pudding into a bowl and cover surface with plastic wrap. Chill.
  3. Meanwhile, line a baking sheet with foil and coat foil with cooking spray. Place the remaining 2 tbsp. sugar, walnuts, and dash of salt in a small skillet. Cook over low heat until the sugar dissolves and is golden, about 3 minutes, stirring frequently to coat nuts. Transfer nuts to the prepared baking sheet and cool completely. Once cool, coarsely chop nuts.
  4. Prepare puff pastry shells according to package directions. Cool completely. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Fill shells with chilled pudding. Top each filled shell with a dollop of whipped cream and chopped nuts. Serve immediately (if not serving immediately, wait to whip the cream and top bites).

 

RECIPE ADAPTED FROM: SUSAN RUSSO
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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No-Bake Pumpkin Chiffon Pie

20161124_115845As fall approaches ever closer to its end and we begin to shift gears in preparation of winter, it is the best time to satisfy any last autumn inspired cravings. There are many flavors indicative of fall but none satisfy quite like a pumpkin pie does. Pumpkin pie has a way of pleasing the masses with its warm spiced flavor, which is why it is served by most Americans on Thanksgiving. Well I am one of those Americans that require pumpkin pie be at the table on Thanksgiving. However, as much as I adore pumpkin pie, I still have a dilemma every holiday.

20161124_115850You see, I love trying new things and I get bored making the “same old same old,” but I also can’t afford to not make my annual favorites. I have no shame and will openly confess I am forever conflicted when it comes to this. This year I managed to solve my dilemma with a reasonable compromise…….the pumpkin chiffon pie. This pie still has each of the traditional components (pie crust, spiced pumpkin filling, & dollop of whipped cream) all while taking pumpkin to a whole new level of awesome.

20161124_115945What separates this pie from the classic is the creamy filling. This version features a fluffier core, a welcoming change from the very dense original filling. It is sure to be a crowd-pleaser at any fall holiday gathering as it was at Thanksgiving this year for my family.

Note: 

  • This recipe yields 2 pies. Each pie produces 10 servings with serving size being one wedge.

No-Bake Pumpkin Chiffon Pie

Ingredients:

  • 1 (2-Pack) Frozen Pie Crusts
  • 1 ¼ cups Canned Pumpkin
  • ½ cup Light Brown Sugar; packed
  • ¾ tsp. Ground Cinnamon
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 Large Eggs; separated
  • 2/3 cup Evaporated Low-Fat Milk
  • 1 envelope Unflavored Gelatin
  • ¼ cup Pure Orange Juice
  • 1/8 tsp. Cream of Tartar
  • 5 tbsp. Granulated Sugar; divided
  • 3 tbsp. Water
  • 1 cup Heavy Whipping Cream
  • Cinnamon (for dusting); optional

Preparation:

  1. Preheat oven according to pie crust package directions. Place pie crusts on a baking sheet. Pierce bottoms of pie crusts with a fork. Bake pie crusts according to package directions for a no-bake pie (approximately 10 minutes). Cool completely on a wire rack.
  2. Whisk together the pumpkin, brown sugar, cinnamon, vanilla, salt, nutmeg, and 2 egg yolks in a medium saucepan. Stir in the evaporated milk and bring to a boil. Reduce heat and simmer mixture, stirring frequently, for 4 minutes or until the mixture thickens slightly. Remove mixture from heat.
  3. Place orange juice in a small microwave-safe bowl. Sprinkle gelatin over the orange juice and let stand 1 minute. Microwave gelatin mixture on high for 15 seconds, stirring until the gelatin dissolves. Stir the gelatin mixture into the pumpkin mixture. Cool.
  4. Meanwhile, place 2 egg whites and cream of tartar in the bowl of a stand mixture (or large bowl if using a hand mixer). Beat egg whites with a mixer at high-speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine the remaining 4 tablespoons (¼ cup) granulated sugar and 3 tablespoons water in a small saucepan. Bring sugar mixture to a boil. Cook sugar mixture, without stirring, until a candy thermometer reads 250°. Pour the hot sugar syrup in a thin stream over the egg whites with the mixer on high speed until stiff peaks form. Gently stir ¼ of the egg white mixture into the cooled pumpkin mixture. Gently fold in the remaining egg white mixture and pour filling into the cooled crust. Refrigerate the pie for 4 hours or until set.
  5. Place the cream (preferably chilled) in a medium bowl and beat with a mixer on high-speed until stiff peaks form. Place into a piping bag fitted with a star tip. Pipe rosettes along the outside edge of the pie (where the crust and filling meet). Sprinkle ground cinnamon on the rosettes if desired. Serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Bourbon Pumpkin Cheesecake

1Hello friends! I hope everyone who celebrated Thanksgiving this past week enjoyed their holiday with friends, family, and lots of good food. I know our family had a delicious feast and this cheesecake was just one component. I was meaning to share this with you all sooner, however life, as usual, got in the way. I know that Thanksgiving has already passed, which happens to be the time most families enjoy pumpkin flavored desserts, but this was just too good not to share.

I have loved pumpkin pie since I was a kid. It was the only pie I would crave besides the Chocolate Ambrosia our family would order at holidays from Bishop’s (a local restaurant that has since closed). I think the fact that my mom couldn’t eat it, therefore it was never in the house, made me crave it that much more. As much as I love pumpkin pie, sometimes you just want to try something new without sacrificing the same flavors you know you love. This cheesecake is the perfect solution to that problem. I get the same pumpkin pie flavor I know and love, but with a new texture that excites the palate and broadens once restricted horizons.

2I am not ashamed to admit that I am not the biggest fan of preparing cheesecakes. I despise having to use hot water baths as I always manage to burn myself and the fact that the cooked cheesecake then has to chill before I can dig in makes the extra effort seem not worth it. My intrigue of trying a pumpkin cheesecake pushed me past my comfort zone and I have to say I was quite surprised with its success. Not only did I not burn myself but it was a lot easier to prepare than expected. The final product came out rich, creamy, and full of pumpkin essence. In the past I have managed to turn what should have been perfect cheesecake into dry, flavorless blocks of blah that only the trash can would enjoy consuming. Also I know my recipe is a success if the hubby approves since he is not big on sweets at all.

Let me not forget to mention that this recipe is a skinnier version than most. A traditional pumpkin cheesecake will run you as much as 700 calories and over 30 grams of fat for a SINGLE wedge. Sure this is not my lightest “skinny” recipe but it sure as heck is a lot lighter than most without compromising flavor. One wedge of this cheesecake comes in at only 262 calories and 7.8 grams of fat. That makes for a big difference to those watching waistlines. If you desire to save even more calories and fat, skip out on the dollop of whipped topping, as the cheesecake is still delicious on its own.

3Although the typical pumpkin consuming holiday has since passed, I know many also offer pumpkin pie at Christmas as well. If you are one of the many that do I highly recommend trying this recipe. If you don’t, make it a point to make this as a special treat for your household to try rather than waiting until next year. I guarantee you will not be disappointed!

Skinny Bourbon Pumpkin Cheesecake

Cheesecake Ingredients:

  • 1 Reduced-Fat Graham Cracker Pie Crust (Keebler Ready Crust)
  • 8 0z. Reduced Fat Cream Cheese (1/3 less fat); softened
  • ½ cup Sugar (preferably natural cane but you may sub granulated)
  • ¼ cup Light Brown Sugar; packed (preferably organic)
  • 1 (15 oz.) can Unsweetened Pure Pumpkin Puree
  • 2 Large Eggs
  • 1 tbsp. Bourbon
  • 1 tbsp. Vanilla Extract
  • ½ tsp. Salt
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Nutmeg
  • 1/8 tsp. Ground Allspice

Whipped Topping Ingredients:

  • 1/3 cup Heavy Cream; kept cold
  • 2 tsp. Powdered Sugar
  • ½ tsp. Vanilla Extract

Preparation:

  1. For the cheesecake: Preheat oven to 350°. Bake graham cracker crust according to package directions or until lightly browned. Cool on a wire rack.
  2. In the bowl of a stand mixer set to medium speed, beat the cream cheese and sugars together until smooth. Add the pumpkin puree and eggs, beating until the mixture is combined (scrape down the sides of the bowl with a spatula as needed). Add the bourbon, vanilla, salt, cinnamon, nutmeg, and allspice and beat until well combined, about 1 minute. Pour the cheesecake mixture into the cooled graham cracker crust.
  3. Place the cheesecake pan into a large roasting pan. Fill the roasting pan with approximately 1 inch of hot water. Bake at 350° for 35 minutes or until the center barely jiggles when you tap the side of the pan. Remove from the oven and roasting pan. Place on a wire rack to cool completely. Once the cheesecake has cooled completely, cover and refrigerate at least 4 hours but preferably overnight (gives flavors time to develop).
  4. While the cheesecake chills in the refrigerator, prepare the whipped topping. In a small bowl, add the heavy cream and powdered sugar. Beat by hand or with a hand mixer on high speed until stiff peaks form. Fold in vanilla. Cover and chill until ready to serve with cheesecake.

NUTRITIONAL INFORMATION

(1 Cheesecake Wedge & 1 tablespoon Whipped Cream)

bourbon pumpkin cheesecake

Weight Watchers: 5 Points or 6 Points Plus

 

RECIPE ADAPTED FROM: BILL JAMISON & CHERYL JAMISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Skinny Frosted Pumpkin Spice Cake

pumpkin3Happy Halloween everyone! As today comes and goes Thanksgiving will approach soon thereafter, with pumpkin being the favorite flavor to represent the season. Pumpkin pie may be the go to classic but pumpkin cake is a close runner up. What is not to love about a moist, fluffy cake flavored with delicious pumpkin and warm, comforting spices??? I certainly can’t think of anything! Then you add the rich layer of cream cheese frosting that not only creates an adored classic combination but it also locks in the cake’s moisture for days. At this point it shouldn’t take much convincing to get any pumpkin lover to give this recipe a go.

pumpkincake1However, if flavor and texture are not enough to convince you to try this cake the ease itself should persuade you. A sheet cake is the easiest type of cake to make and it can feed a lot of people (both essential perks for the holiday baker). Simply prepare the batter, spread into the pan, and bake. Once the cake cools you spread a layer of cream cheese frosting on top and cut into squares to serve. There is no trimming or chilling layers or preparing huge batches of frosting, making this cake the perfect addition to the holiday table or as a quick treat to whip up for a work, school, or church function.

Pumpkincake2If having said all of that still wasn’t enough convincing, how about the fact that this cake is a much lighter version of all its competitors. Traditional pumpkin cakes with cream cheese frosting run well over 350 calories per slice and triple the amount of fat content found in this recipe. The cake is easily made lighter by swapping traditional all-purpose flour with whole-wheat while organic light brown sugar stands in for the typical refined version. The cream cheese frosting is lightened up with the use of 1/3 less fat cream cheese, minimal butter, and organic powdered sugar that again stands in for the refined alternative. This cake is a much lighter and welcoming change from the traditional pumpkin pie and will yield approximately 24 servings (1 square). If you are following Weight Watchers, one square of cake is equal to 3 Points or 5 Points Plus.

Skinny Frosted Pumpkin Spice Cake

Cake Ingredients:

  • 10 oz. Whole-Wheat Flour (approximately 2¼ cups)
  • 2 ½ tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt
  • 1 cup Organic Brown Sugar (such as Wholesome’s); packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 2 Eggs
  • 1 (15 oz.) can Pumpkin Puree
  • Nonstick Cooking Spray (Olive Oil)

Frosting Ingredients:

  • 2 tbsp. Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 1 (8 oz.) pkg. 1/3 less fat Cream Cheese (Neufchatel); softened
  • 2 cups Organic Powdered Sugar (such as Wholesome’s); sifted

Formula:

  1. Preheat oven to 350°. Spray a 13 x 9 inch baking pan with nonstick cooking spray. Set aside.
  2. To prepare the cake, combine the flour, baking powder, cinnamon, pie spice, and salt in a small bowl. Stir with a whisk until just incorporated.
  3. In the bowl of a stand mixer (or large bowl) combine the brown sugar, butter, and vanilla. Beat with a mixer on medium speed until incorporated. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin puree and mix well. Gently fold in the flour mixture to the pumpkin mixture.
  4. Spread the batter evenly into the prepared baking pan, making sure to smooth out well as it will not smooth itself while baking. Bake the cake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
  5. While the cake cools, prepare the frosting by combining the butter, vanilla, and cream cheese in the bowl of a stand mixer (or medium bowl). Beat the mixture on medium speed until light and fluffy. Slowly add the powdered sugar and beat until mixture is smooth and well combined. Spread the frosting evenly over the cooled cake. Cut into squares and serve.

NUTRITIONAL INFORMATION

(1 Square)

PumpkinCakeCreamCheeseFrostingWeight Watchers: 3 Points or 5 Points Plus

RECIPE ADAPTED FROM: TRISHA KRUSE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Pumpkin Cheesecake Roll

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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.

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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.

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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.

DSC_0349

 

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

 

Formula:

  1. 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.
  2. 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.
  3. 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

 

DSC_0342

Maple Pumpkin Cupcakes

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

Ingredients:

  • 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

Formula:

  1. 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. 
  2. 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.
  3. 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.
  4. 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 😉
  5. 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

Pumpkin Spice Cupcakes

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

*Cake*

Ingredients:

  • 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

Formula:

  1. 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. 
  2. 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.
  3. 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.

*Buttercream Frosting*

Ingredients:

  • ½ cup Vegetable Shortening
  • ½ cup (1 stick) Butter, softened
  • 1 tsp. Vanilla Extract
  • 4 cups Confectioner’s Sugar, sifted
  • 2 tbsp. Milk

Formula:

  1. 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.
  2. 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