Cream-Filled Pumpkin Cupcakes |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Here's a deliciously different use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. Ingredients:
2 cups sugar |
3/4 cup canola oil |
1 can (15 ounces) solid-pack pumpkin |
4 eggs |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
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:
1. 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 cinnamon; gradually beat into pumpkin mixture until well blended.
2. 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.
3. 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.
4. 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.
5. 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. Replace tops. If desired, add a clove pumpkin stem to the tops. Yield: about 1-1/2 dozen.
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