All purpose flour
White granulated sugar
Food coloring; copper, brown and ivory
Note: When done, the cupcakes should still have a little bit of a 'gooey texture (as shown)
Pumpkin pie cupcakes:
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
dash of salt
2 tsp cinnamon
¼ tsp nutmeg
Pinch of ground ginger
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
2 tsp vanilla extract
3/4 cup evaporated milk
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Make the whipped cream:
White chocolate almond whipped cream frosting
· 3 cups heavy whipping cream
· 3 tablespoons icing sugar
· 3 Tblsp granulated sugar
· 5 tablespoons Piping gel
· ¼ tsp almond flavour
· 3 oz White chocolate, melted
Combine whipping cream and icing sugar in mixing bowl. Whip to soft peak stage. Add piping gel and almond flavour and white chocolate. then continue to whip stiff peaks. Do not overbeat.
Set aside a small amount of whipped cream and color it with ivory (this will be your 'crust').
Set aside another small amount of whipped cream and do not color it. This will be your topping for serving
Color the whipped cream with 3 parts brown, to 1 part ivory, 1 part copper and 2 parts orange. Just keep mixing colors until you get the right hue.
Spread pumpkin colored whipped cream evenly over cupcakes
Take out individual cupcakes and smooth edges with a spatula. Top with a little of the white whipped cream and sprinkle with cinnamon.