Thursday, October 4, 2012

Pumpkin Spice Cupcakes with Mascarpone Icing!

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Welcome fall!  I usually go a little pumpkin crazy at this time of year.  After our date last Saturday night, I made my husband stop at Trader Joe's where I proceeded to buy a full cart of assorted pumpkins for the front porch.  And, I also grabbed a generous supply of canned pumpkin, still remembering the tragedy of the pumpkin shortage of a few years ago {shudder}.  Rich put three dark chocolate candy bars in the cart.  We were quite the pair - pumpkins and chocolate!  As you can see, we compliment each other very well.

The first recipe of the season for me was these pumpkin cupcakes.  I would like to thank Martha for the recipe as it is super yummy and just what I was looking for.   I wanted to use up some extra mascarpone cheese I had, so I whipped up this frosting and it was divine!  Regular cream cheese would work, but if you want magic, buy the mascarpone.    Mascarpone is an Italian cream cheese and is a vital ingredient in Tiramisu.  TJ's carries it.

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Pumpkin Cupcakes
Martha Stewart
Ingredients
  • 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 brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree
Directions
  1. 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.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. 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.
Mascarpone Frosting
8 oz. mascarpone cheese, softened
10 tbsp. soft butter
¾ tsp. vanilla
¾ lb. powdered sugar (or a little more if needed)

Whip mascarpone, butter, and vanilla until creamy.  Slowly beat in powdered sugar until you reach desired consistency.

Makes 2 dozen

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1 comment:

Pur et Simple said...

Sounds so good! Anything from YOUR kitchen is good.

I just bought TJ's pumpkin butter - so good on warm, fluffy biscuits.

:-)