Pumpkin Spice Cupcake Recipe
Ginger Spice Cake
1/2 cup salted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon Madagascar vanilla
2 cups cake flour
1/4 teaspoon sea salt
1 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup milk
1 teaspoon baking soda
1 tablespoon white wine vinegar
Preheat oven to 350 degrees F. Line muffin pan with 24 cupcake liners.
In a large bowl, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. Continue beating until fluffy. Add vanilla and blend well. Sift the flour, sea salt, ginger, cinnamon, and nutmeg together and add gradually to the butter mixture, alternating with the milk. In a small dish disolve the baking soda in the vinegar and add to the mixture. Continue beating until well mixed.
Scoop the batter into the prepared cupcake liners until about 3/4 full. Bake for 15 minutes or until baked through the center. Remove from pans and allow to cool on wire racks before frosting.
Yield: 24 cupcakes
Pumpkin Frosting:
'B7 'B71 pound powdered sugar
'B7 1/2 cup milk
'B7 1/2 teaspoon Madagascar vanilla extract
'B7 1/4 teaspoon sea salt
'B7 1/2 cup salted butter, cut into 1/2-inch slices
'B7 1 cup shortening
'B7 2/3 cup Canned Pumpkin
'B7 3 additional cups of powdered sugar
Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Alternate adding pumpkin and the rest of the powdered sugar until desired consistency is achieved. Yield: approx 4 cups
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www.jillycakesorlando.com
