Cupcakes are a convenient way to serve dessert when you have a large crowd to entertain, say for Thanksgiving. Instead of making traditional Thanksgiving pies, consider preparing cupcakes flavored with pumpkin and chocolate. I frosted these cupcakes with pumpkin buttercream and topped them with cute turkey-themed peel-&-press edible frosting stickers.
I received the stickers from Ticings®. If you’d like to get your hands on some of their holiday-themed decorations to spruce up your baked goods, check out www.ticings.com. We’ll also be giving away Ticings® decorations, along with more than $1,000-worth of merchandise from other companies to PhamFatale readers during our 25 Days of Giveaways in December. Be sure to check back daily to participate!
Yields: 18 servings1 egg, at room temperature
½ cup granulated sugar
2 teaspoons grated fresh ginger
1-½ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
8 tablespoons unsalted butter, softened to room temperature
6 tablespoons brown sugar
¼ cup heavy cream
6 tablespoons cocoa powder
1-½ cups canned pumpkin purée, (+ 1 tablespoon for frosting)
1 teaspoon pure vanilla extract
18 turkey-themed peel-&-press edible frosting stickers
¼ cup Ticings naturally-colored white chocolate sprinkles (see tips), as needed
1-½ cups vanilla buttercream frosting (see tips)
Preheat the oven to 375°F.
In a mixing bowl, beat the egg with granulated sugar. You'll get a pale yellow foam and the texture of the egg will be thicker. Add the fresh grated ginger.
In a separate bowl, combine the flour, cocoa powder, 3/4 teaspoon salt and baking powder. Sift all the dry ingredients.
Cream 8 tablespoons of butter with the brown sugar (whisk using a stand-mixer to get as much air as possible into the butter). Add the egg mixture and the dry ingredients. Mix well. Add ¼ cup heavy cream and pumpkin purée.
Place about 2-3 tablespoons of the pumpkin cake batter into each cup of a muffin pan. Plastic wrap the trays and place in the refrigerator for at least 15 minutes (or until you're ready to bake).
Remove the plastic wrap, bake the cupcakes for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 20 minutes.
Remove from the oven and let cool completely.
Add the reserved tablespoon of pumpkin purée to the frosting. Put the frosting into a piping bag fitted with a round tip. Pipe immediately onto the cupcakes, starting with a circle around the cupcake and complete the circle. Even out the surface using a small spatula. Place the stickers and decorate with sprinkles around the stickers.
When frosting each miniature sweet, make sure the cupcakes are cooled completely; otherwise the frosting will collapse.
Mia from Ticings just sent me these adorable Halloween-themed peel-&-press edible stickers and sprinkles. You can order them directly at ticings.com. You can also custom-make your own design, which comes in super handy for birthdays, baby showers, weddings or even for the upcoming holidays!
Little reminder on how to make pumpkin-flavored buttercream frosting: In a bowl, combine 1 stick of butter (at room temperature), 1-½ cups powdered sugar, 1 tablespoon pumpkin purée, 2 tablespoons whipped cream and ½ teaspoon pure vanilla extract. Mix well. Voilà!
Check out more recipes for Thanksgiving desserts.Published By: on November 23, 2011.