Sunday, October 16, 2011

Ginger Spiced Cupcakes

I waited pretty much all year to make these. It had to be October for pumpkin month. They looked so promising. But this recipe deceived me! They said pumpkin pie cupcakes with a large layer of it on top of a gingernut cupcake base. Well, I followed the recipe and it's only a ginger-spiced cupcake.

So no pumpkin pie at all - but a tasty glaze that gives the spice cake a caramelized flavor. The spice cake is a decent recipe... not bursting with awesomeness or with chocolate or anything, so I probably wouldn't make it again.

I was really excited about the frosting because pairing cream cheese and marshmallows sounded like a great combination to top off a pumpkin pie cupcake. The marshmallows made the frosting beautifully shiny but that's about it. I couldn't really taste marshmallow, only cream cheese. It was fluffy and creamy right when I made it, but the next day, the frosting sets up kind of rubbery.

Caramel Glaze

1/4 cup sugar
1/2 cup light corn syrup
1-1/2 tsp rum imitation
1 tbsp butter, cut into small pieces
1 large egg
1 tsp vanilla extract
2/3 cup fresh pumpkin puree or canned pumpkin puree
1/8 tsp ground ginger

1. In a heavy medium size saucepan melt the sugar over a low heat. Leave the sugar undisturbed until it has completely melted, swirling the saucepan occasionally until it is a deep caramel color.
2. Stir in the corn syrup until it is combined well.
3. Add the rum and the butter and allow to for 1 minute.
4. Remove the saucepan from the heat and cool until it stops bubbling and easy to touch
5. In a bowl whisk the egg and the vanilla extract.
6. Slowly add the syrup mixture in a stream, whisking the egg mixture until well combined.
7. Add the pumpkin and ginger and whisk until well combined.
8. Set aside to cool while you make the cupcakes.

Ginger Spiced Cupcakes Yield: 24 cupcakes

2/3 cup vegetable oil
3/4 cup brown sugar
2 large eggs
1-1/3 all-purpose flour
1/2 cup gingersnap cookie crumbs, (about 12 gingersnap cookies)
3 tbsp shredded/flaked coconut, (add it to the gingersnap cookies when you process them)
1 tsp baking powder
1/8 teaspoon salt
2/3 cup whole milk
1 tsp vanilla extract

1. Preheat oven to 350 F.
2. Line two muffin trays with cupcake liners.
3. Beat oil and sugar on high speed for 2 minutes.
4. Add eggs one at a time, beat for 30 seconds after each addition.
5. Whisk together flour, cookie crumbs, shredded coconut crumbs, baking powder, and salt in a bowl.
6. Measure out milk and vanilla extract together.
7. Alternately add the flour mixture to the oil/egg mixture and beat to combine with the milk in three lots, starting and ending with flour.
8. Evenly divide the batter into the cupcake liners, filling a little less than half way.
9. Layer about 1 tablespoon of the caramel glaze on top of each cupcake batter.
10. Bake for 20-22 minutes until a toothpick comes out almost clean.
11. Allow cupcakes to cool completely before adding cream cheese marshmallow frosting.

Cream Cheese Marshmallow Frosting
Yield: frosts 24 cupcakes

2-1/4 cups marshmallows (mini are easier to melt)
3 tbsp milk
1 tsp vanilla extract
1/4 tsp salt
6 oz cream cheese

1. Stir marshmallows and milk in a small saucepan over low heat until marshmallows are melted.
2. Remove from heat and stir in vanilla extract and salt.
3. Cool marshmallow mixture to room temperature, stirring occasionally.
4. In a medium bowl, beat the cream cheese on high speed for 2 minutes.
5. Fold the marshmallow mixture into the cream cheese.
6. Spoon about 1 tablespoon of the cream cheese marshmallow frosting onto each cupcake.
7. Put cupcakes in fridge for about an hour to allow marshmallow to set

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