Pumpkin Spice Cupcakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 stick butter, room temperature
- 1 1/4 cups sugar
- 1 large egg, plus 2 egg whites
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 3/4 cup low-fat milk
Using an ice cream scoop, fill cupcake pans lined with muffin cups. The batter should fill 2/3 the way up. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely on a cooling rack before icing.
Cream Cheese-Mascarpone Frosting
- 8 oz cream cheese, room temperature
- 8 oz mascarpone cheese, room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar
Cream the mascarpone, cream cheese, and vanilla in electric mixer on medium speed until light and well combined. Turn speed down to low and add the powdered sugar. Spread a generous amount over cupcakes.
:TIP: To make a chocolate spider web, melt 6 oz of chocolate in the microwave for 1 min or until melted well. With a piping bag, draw a pea-sized dot in the center of the cupcake, then 2 rings around it. With a toothpick, drag the tip through the chocolate from the center dot to the edge. It is best to do this immediately when frosting the cupcakes… if you let the frosting sit too long the chocolate will not smoothly spread and the frosting with have crystallized and become chunky.
Ta-DA!!
you're such a wonderful homemaker, hehe! looks yummy!
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