(Cupcake recipe adapted from http://annies-eats.com/2008/09/26/apple-pie-cupcakes/. Pumpkin pie custard recipe adapted from http://www.joyofbaking.com/pumpkinpie.html.)
Step 1: Ingredients
• 1 ½ cups cake flour
• ½ tbsp. baking powder
• A pinch of salt (or if you want to get technical, ¼ tsp.)
• ½ cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• ¾ tsp. vanilla extract
• ½ cup milk
Pumpkin Pie Custard:
• 3 eggs
• 1 15 ounce can of pumpkin
• ½ cup heavy whipping cream
• ½ cup brown sugar (the recipe calls for light, I used dark)
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. ground cloves
• ½ tsp. salt
• Cupcake liners
• Muffin pan
• Vanilla icing
Step 2: Making the Cupcakes
In a medium bowl, mix together the cake flour, baking powder, and salt and then set aside. In a large bowl, cream the butter and sugar together until fluffy. Mix in the two eggs, the vanilla extract, and the milk. When the mixture is well combined, slowly start adding in the dry ingredients (I really mean slowly, cake flour is just a bomb waiting to go off in your kitchen). Stir until just combined.
Divide the batter as evenly as you can among the cupcake liners, filling them about ¾ of the way full. Bake for about 18-22 minutes or until they are golden and a toothpick comes out clean when inserted in the middle. Set cupcakes aside to let cool.
Step 3: Making the Pumpkin Pie Custard
In a large bowl, light whisk together the three eggs. Add the remaining ingredients and stir until mixture is well combined.
Pour the mixture into a lightly greased pie dish and bake for 45-55 minutes or until the custard has set. Let cool.
Step 4: Combining!
When the custard is cooled, lightly place an average sized cupcake top cone on top of the custard and cut a cone shape out. Think about where you are cutting as you have to cut out twelve circles for the cupcakes. Place the cone of custard into the hole of the cupcake; you may have to lightly squish it into place.
Step 5: Enjoying!
Cupcakes and all leftover pumpkin pie custard should be refrigerated.