Wednesday, September 22, 2010

Pumpkin Pie Cupcakes

♪♪ ♥ YAY ♥ ♪♪

Every year I friends give me pumpkins from their gardens. I always spend hours cooking them up, masking them, then bagging them for future use. Rather than make a pumpkin pie (which is awesome), I decided to make, well, pumpkin pies -- that means plural. No, they are not pumpkin pies with flaky crusts and creamy insides, these pumpkin pies come in cupcake form:


The Pumpkin Pie Cupcake with Maple Cream Cheese Icing

I love the look of these cupcakes. I got the recipe from Martha, it's tried and true. But instead of the canned pumpkin, I used fresh mashed. This recipe does not rise very tall or puffy, but instead, is a moist, soft cuppy. With two designs to use, you don't have to decorate them elaborately, they are beautiful simple too!

To decorate, I used my Maple Cream Cheese Buttercream:

1/2 c cream cheese
1 1/2 c shortening
3 oz real maple syrup
4 oz heavy cream
8 cups sifted powdered sugar

1. Cream cheese and shortening.
2. Alternate adding cream/maple/sugar
3. Whip until smooth.

LOVE LOVE LOVE these cupcakes! They look super-sweet on the dinner table, and are equally delicious! I very rarely use cookbooks, but Martha truly is a good source for yummy ideas! Spicy, pumpkin-y, and all around perfect for the season!

It may not be close to Thanksgiving in the U.S.A, but here in Canada, we're gearing up for the big food fest (and of course counting our blessings). What am I thankful for this year? Many things, but mostly my family. That may sound like a cliché, but they are my greatest source of support, and my greatest source of frustration. I'm very happy to have them! Who else would cheer me on as I run myself into the ground Marathon-ing.

What are you thankful for?

post signature


Pink Little Cake said...

WOW! I have to borrw this idea for Thanksgiving this year. Love it!

Kate H. said...

If only I could find some pumpkins around here! This recipe looks tasty!

Jacqueline said...

These look just like miniature pumpkin pies. I love them.

Lacy said...

Those are gorgeous! Is the maple icing what you used for the "pie dough" decor? What is the icing underneath? I can't wait to try this!

Meghan @ Domestic Sugar said...

Hey Lacy

THe Maple Cream Cheese Icing is the whole top. I simply divided and tinted the icing depending on what role I wanted it to play. Three colours - Cream for Pie crust(light yellow/red dye), Pumpkin (darker yellow/red) for the pie part, and White for the dollop of whip (left the icing alone). Hope that helps

Natalie McHenry said...

Is the maple syrup real syrup or just regular cheap table syrup? And I wonder if I used Mapeline instead, how it would turn out... Sounds absolutely scrumptious!

Meghan @ Domestic Sugar said...

Thank you all for the lovely comments. Natalie: Real, always. I live in the north where the stuff is on every shelf, very easy access and cheap. I always use the real stuff!

ryobious said...

Thank you for visiting my Whisking Wednesday party last week. I hope to see you again this week! These cupcakes are absolutely adorable and look so good. Definitely gonna have to make these!