Irresistible Pumpkin Cupcakes
When you are baking, one of the worst things that can happen is when your final product comes out dry. One of the best ways to achieve a moist cake or cupcake is by using pureed vegetables in the batter. During the fall, the groceries stores and markets are full of a perfect vegetable for baking. Pumpkins! For those of you who don’t love the taste of pumpkin, when it is used in baking, it is a much more subtle flavor. This recipe is not only an eye-catcher; it is mouthwatering good! The complimentary flavors of pumpkin and sweet cream make this a dessert perfect for fall or all year round.
2 cups of organic sugar
¾ cup canola oil
2 cups of canned of pumpkin
2 cups organic unbleached flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 cup organic milk
½ cup organic shortening (I used unsalted butter)
¼ cup unsalted butter
2 cups confectioners’ sugar
½ teaspoon pure vanilla extract
Whole cloves ( 1 per cupcake)
· Mix sugar, oil, pumpkin and eggs in a bowl until you get a smooth liquid mixture. Slowly mix in flour, baking soda, salt, baking powder and cinnamon.
· Fill the cupcake pans with the batter. Bake for 20-22 minutes at 350 degrees. The tops will be golden brown when ready.
· Cool completely on a cooling rack. During this time you can prepare the filling.
· To make the cream filling, combine the milk and cornstarch in a small pot on the stove. Stir it constantly until it starts to boil. Once it begins to boil, take it off the heat and allow it to cool.
· While the cornstarch mixture is cooling, mix together in a bowl, the shortening, butter and confectioners’ sugar. Once smooth, slowly add in vanilla and cornstarch mixture. Mix completely.
· Using a sharp knife cut a circle into the top of each cupcake. Keep the tops because you will use them again. Using the cream mixture, fill the cupcakes and replace the tops on top of the cream. Place a clove on the top to finish the cupcake.
I chose to use extra butter instead of shortening because personally I don’t like shortening due to the trans fat, but organic shortening that does not contain trans fat. Replacing the shortening with butter did make the cream a little runnier whereas using the shortening will make for a more formed consistency.
This recipe yielded 24 medium sized cupcakes.