- 3 1/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin purée, not pie filling
- Cinnamon cream cheese frosting
1. Preheat the oven to 350°F & place the rack in the middle.
Line 2 muffin pans with paper liners.
Line 2 muffin pans with paper liners.
2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg,
baking soda, & salt in a large bowl & whisk to break up
any lumps; set aside.
2. Place the sugar & measured oil in the bowl of a stand mixer fitted
with the paddle or whisk attachment. Beat on medium speed until the sugar is
incorporated, about 1 minute. Stop the mixer & scrape down the sides
of the bowl with a spatula.
3. Return the mixer to medium speed, add the eggs 1 at a time, beating
well after each addition, about 1 1/2 minutes total mixing time. Reduce
the speed to medium low, add the pumpkin, & beat until just combined,
about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a spatula.
4. Turn the mixer to low speed, slowly add the flour mixture, & beat
until almost completely incorporated, about 1 minute. Remove the bowl
from the mixer and fold in any unincorporated flour at the edges with a spatula, making sure to scrape to the bottom of the bowl.
5. Fill the muffin wells three-quarters of the way (about a 1/4 cup). Place the muffin pans side by side in the oven and bake for
12 minutes. Rotate the pans front to back and side to side & bake
until a toothpick inserted into the center of the cupcakes comes out
clean, about 10 minutes more.
6. Remove the cupcakes & let them cool.
7. Frost when cool with Cinnamon Cream Cheese Frosting,
use a bag to pipe or just spread with a knife.
Plate Finished Product
8. Decorate with No-Cook Fondant or sprinkles.
STORY BEHIND THE DISH
I love baking for the holidays & the fall is a great time to work the oven on overtime. I have made many different sweet treats around Halloween, but these tasty things are delicious!
MODIFICATIONS
The cake recipe should not be modified to stay true to a spice cake, but the frosting & the decorations can be modified to fit taste & creativity.
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