Hi! My goal is to bake 101 different cupcakes. Why 101? Well it just sounds like a nice number!!! When the last cupcake is made my final goal would be to jump the boundaries of recipes and come up with my very own amazing cupcake. Let the baking begin!!!!!
#58 Vanilla Pumpkin Pie Cupcakes
Hope everyone had an awesome Halloween! With the help of my little buddy Dracula we made these dreadfully tasty cupcakes. These little guys have 3 parts to them the pumpkin pie frosting, the vanilla cake and last but not least the graham cracker crust. My favorite part would have to be the crust but the frosting came in as a very close second for sure! The frosting is actually just pumpkin pie and you can either use store bought or make your own. I made this frosting last year for my Chocolate Pumpkin Cupcakes but this time instead of using the Libby's recipe I went with the one from the Une-Deux Senses blog and the link to that is below :)
Vanilla Pumpkin Pie Cupcakes(Courtesy of Une-Deux Senses) I found it easiest to make the cake batter first then the crust :)
The Goods 1 3/4cups sifted cake flour (I accidentally used regular flour and they came out just fine)
1 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, cut into pieces, at room temp.
1/2 cup milk room temp, divide
2 lg eggs room temp
1 lg egg white room temp
1 teaspoon vanilla
1 teaspoon cinnamon
The How To
Preheat oven to 350degrees. In a bowl of a stand mixer fitted with a whisk attachment, sift together flour, sugar, baking powder, salt and cinnamon.
Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4mins.
Yes it's going to look a lot like cookie dough but don't toss it out!!
In another large bowl whisk together the eggs, egg white, vanilla, and the remaining milk. Add this mixture in 3 additions, mixing 2mins on med. speed after each addition. Then set aside for later.
Looks like perfectly good batter!!
Now for the Graham Cracker Crust!!
3/4 cup graham cracker crumbs
2 tablespoons light brown sugar
3 tablespoons unsalted butter, melted
The How To
Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well.
Add about a tablespoon of the mixture into the bottom of each cupcake liner and bake for 5minutes until the graham crackers are golden.
A juice glass is the peftect size for smushing the crust down.
Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15-18mins rotating halfway through the bake time. Let them cool completely before frosting.
Now grab your pumpkin pie and (gently) toss it in a piping bag and frost away!!!