I saw these cupcakes in the October Bon Appetit and got excited. Looking at the pictures in the mag and mine, it is apparent that a food style has serious tricks. Regardless, I used to make all this kind of stuff when the kids were younger. Josh and Emily got into the decorating and of course eating when they saw what I was doing. So, at the end of the day, isn't everyone young at heart for cupcake decorating?
- 1 cup self rising flour
- 2/3 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 large egg
- 1/2 cup canned puree pumpkin
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 1 1/2 tsp. vanilla
- 1 8-ounce package cream cheese, room temperature – that is key
- 1/2 cup (1 stick ) unsalted butter, room temperature
- 2 cups powdered sugar
- red and yellow food coloring (50 drops yellow and about 4/8 drops red make orange)
- mini muffin pans and liners/candies of your choice
Preheat the oven to 350.
Mix together in a large bowl the flour, light brown sugar and spices. I used a whisk to really mix it up.
In another bowl, whisk the egg and add the puree pumpkin, oil, sour cream and vanilla. Combine the dry with the wet.
Spoon the batter into the muffin liners almost to the top. Bake for about 15-20 minutes or until done. Cool.
In a separate bowl, beat the cream cheese and butter together until completely combined. Then add in one cup of powdered sugar, beat and then another cup of powdered sugar, beat. Now mix the food coloring in (in a small bowl make sure the food colorings are already mixed together to make sure it is orange.).
Decorate the cupcakes…have fun! The festivities have begun.