Ingredients
- 2 cups sugar
- 3/4 cup canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 tsp pumpkin pie spice
- FILLING:
- 1 tablespoon cornstarch
- 1 cup milk
- 1/2 cup shortening
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract, optional
- Whole cloves, optional
Directions
- Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin
- and eggs until well blended. Combine flour, baking soda, salt,
- baking powder and pumpkin pie spice; gradually beat into pumpkin mixture
- until well blended.
- Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or
- until a toothpick inserted in center comes out clean. Cool 10
- minutes before removing from pans to wire racks to cool completely.
- For filling, combine cornstarch and milk in a small saucepan until
- smooth. Bring to a boil, stirring constantly. Remove from heat; cool
- to room temperature.
- In a large bowl, cream shortening, butter and confectioners’ sugar
- until light and fluffy. Beat in vanilla if desired. Gradually add
- cornstarch mixture, beating until smooth.
- Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each
- cupcake. Carefully remove tops and set aside. Spoon or pipe filling
- into cupcakes.
For the top I used Cream Cheese Frosting
(Servings: 24)
(Servings: 24)
Ingredients:
- 2 (8 ounce) packages cream cheese,
- softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Buon Appetito!
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