Had some people ask for the recipe, so, here it is! It's honestly so delicious!
From Martha Stuart Online
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse 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 (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. (Makes 18-20 cupcakes)
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.
To make the Pie look like Pie, I simply used an orange icing, smoothed with a knife, then using a piping bag of lightened icing (about the colour of pie crust), I piped on a trellis cross-cut, then using a rounded tip, piped on the border. Finally, using white icing, I piped a dollop of 'whipped cream' in the center. PIE! YAY!