𝑹𝒆𝒄𝒊𝒑𝒆𝒔 𝒘𝒊𝒕𝒉 𝑺𝑮𝑪 ☕︎

Pumpkin patch cupcakes

INGREDIENTS

1 2/3 cups unbleached, all-purpose flour*

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon cinnamon

3/4 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1 1/4 cup sugar

1/2 cup vegetable oil

2 eggs

1 cup canned pumpkin (not pumpkin pie filling)

Butter Cream Frosting

1/2 cup salted butter, room temperature

1/4 cup shortening

1/2 teaspoon vanilla extract

1 pound, sifted confectioner's sugar

3-6 tablespoons milk

Green gel paste food coloring

12 chocolate sandwich cookies

Candy Pumpkins

7 ounces marzipan

Orange gel paste food coloring

Brown gel paste food coloring

DIRECTIONS

Preheat oven to 350°F.

Line a muffin tin with paper liners (12).

Whisk flour, baking powder, baking soda, salt, and spices together.

Set aside.

In another bowl, beat sugar and oil together until combined.

Add eggs one at a time, beating until combined and scraping bottom and sides of bowl as needed.

Add pumpkin and mix until incorporated.

Add flour mixture and mix on low just until combined. Scrape bottom and sides of bowl to mix in any stray flour.

Divide evenly between prepared muffin cups.

Bake for 20-22 minutes, or until cupcakes bounce back when lightly pressed in their centers.

Cool in pans for 5 minutes, then remove to a wire cooling rack to cool completely.

Prepare frosting:

Beat butter and shortening until creamy and smooth. Mix in vanilla.
On low speed, add sifted powdered sugar, one cup at a time, alternating with the milk.
Once combined, increase mixer speed to medium-high and beat until thick and fluffy.

Adjust consistency as needed with more milk or powdered sugar.

Scoop 1/2 cup of frosting into a bowl.

Tint with green food coloring.

Cover with plastic wrap and set aside.

Use a food processor to blitz the chocolate sandwich cookies into crumbs.

Frost the cupcakes.

Cover with cookie crumbs.

Make the pumpkins:

Tint most of the marzipan orange, kneading food coloring in until evenly distributed.

Color remaining amount brown.

Roll orange marzipan into small balls.

Use toothpicks to make grooves in the pumpkins. Press tops down slightly in centers.

For stems, roll brown marzipan into a thin rope. Cut into small sections and press into tops of the pumpkins.

Place one pumpkin onto each frosted cupcake, pressing slightly.

Make vines and leaves by piping green frosting with #2 (vine) and leaf tips.

If serving on a platter, place cupcakes right next to each other and pipe a vine going from pumpkin to pumpkin to make a “patch.” If serving single cupcakes, pipe leaves only. 

Time for me to go celebrate!

Happy Halloween. 🍭🍫