The Witchery

I actually made these several weeks ago for one of my Mom's club meetings. I'm told they went over very well.


Mini Pumpkin Cupcakes with Maple Frosting

Ingredients

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 stick softened butter
2/3 cup granulated sugar
1 large egg
1/2 cup pumpkin puree, fresh mashed or canned
1/3 cup milk

Directions

Sift together the flour, baking powder, soda, salt, and spices.

In a stand mixer, beat butter and sugar together until light and fluffy. Add egg, beating well. Beat in pumpkin puree. Add dry ingredients, alternating with the milk, until well blended. Line 2 mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.

Bake at 350° for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.

Maple Butter Cream

Ingredients

1 cup butter, softened
2 3/4 cups powdered sugar
2 tablespoons brown sugar
2 tablespoons maple syrup
1/4 cup chopped walnuts

Directions

Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until whipped.

Scrape sides of bowl. Sift the powdered sugar into the bowl. Beat with mixer for 30-40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup. Beat for 2-3 minutes or until mixture is fluffy; scraping sides of bowl as needed.

Frost each mini cupcake, either with a spatula or with a decorator's bag with star tip, then sprinkle the walnuts on top.