Saturday, November 19, 2005
I won the dessert competition at work with these! Pumpkin Cupcakes with Ginger Cream filling and Chocolate frosting...The recipe is from Martha Stewart and the decorations are from the Cupcake Calendar 2005. I stressed out way too much for this competition, messed up the frosting twice and threw away 2 bags of chocolate...sad:((( The hardest part was to find the right sized candy corns, next year, I will be stocking them at Halloween:)
Pumpkin Cupcakes with Ginger Cream and Chocolate Frosting
30 regular cupcakes or 12 regular and 24 mini cupcakes/ 350 degree oven
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree, I used canned
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. Divide batter evenly among liners, filling each about halfway. I find piping the batter easiest way to do this part.
5. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotate pans once in 10 minutes. Transfer to a wire rack; let cool.
Ginger Whipped Cream
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups chilled whipping cream
1 teaspoon vanilla extract
1/4 cup flavored simple syrup
1. First make the simple syrup. Heat 1/4 cup sugar, 1/4 cup water, and a 2" chunk of ginger that has been peeled and julienned until boiling and simmer for 3 to 5 minutes. Set aside to cool and strain before using.
2. In a small metal bowl, soak plain gelatin in cold water for 5 minutes.
3. Place the bowl over a small pot of simmering water and stir until dissolved. Set aside to cool.
4. In the bowl of an electric mixer, beat cream until soft.
5. Slowly drizzle in the simple syrup and vanilla, continuing to whip as you do.
6. Add the gelatin all at once and continue whipping until soft peaks form.
7. Finish beating with whisk to adjust consistency.
Chocolate Ganache Frosting
10 ounces bittersweet chocolate, I used Ghiradelli 60% semisweet chocolate chips
4 ounces unsweetened chocolate, chopped
1 cup whipping cream
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon salt
1/2 cup whole milk
1 teaspoon vanilla
1. Put chocolates into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
5. Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
6. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
7. Let sit at room temperature until thickened.
8. Beat with an electric mixer until fluffy.
Assemble, follow the below instructions for both the mini and regular size cupcakes.
1. Using the back of a pastry tip, scoop out the middle part of the cupcakes and set aside.
2. Pipe ginger cream into the cavity.
3. Frost the cupcakes with chocolate frosting.
4. Pour chocolate sprinkles on a large plate and roll the large cupcakes twice on the sides to get the feathers. Roll the mini cupcakes only on one size to make hair.
5. Pipe white frosting for eyes and tap with black food coloring for the pupils. You can also use mini M&Ms.
6. Use candy corn for the beaks
7. Place the mini cupcakes on top of the regular sized ones
8. To make the feathers, attach candy corn to cookies using royal icing. I used the ultra thin swedish cookies shaped as a flower.
9. Secure the feathers to the cupcakes with a marshmallow.
That's all! Have a great weekend!