Pumpkin Cupcakes

By carvalhohm2

Ingredients

• 8 ounces (226g) Unsalted Butter
• 1 cup (200g) Granulated Sugar
• 4 large (72g) Egg Yolks
• 1 Tablespoon Vanilla Extract
• 1 cup (260g) (9.5 ounces) Solid Canned Pumpkin Pack
• 1 cup (130g) All Purpose Flour
• 1 cup (120g) Cake Flour
• 2 teaspoons (10g) Baking Powder
• 1/2 teaspoon (3g) Salt
• 4 Large (120g) Egg Whites
• 1/2 cup (100g) Granulated Sugar

Details

Adapted from woodlandbakeryblog.com

Preparation

Step 1

Preheat oven to 350 Degrees F.

1.In the mixer bowl of your kitchen aid with the paddle attachment (yes you can use a hand blender here) cream the butter and the first amount of sugar until light and fluffy, about 5 minutes. Be sure to continually scrape the sides of the bowl to incorporate all very well.

2.Combine the egg yolks and the vanilla extract with the pumpkin and mix to combine.

3.Sift both flours with the salt and baking powder.

4.Add about 1/3 of the flour mixture to the creamed butter mixture and blend well.

5.Add half of the pumpkin mixture next and mix on low speed until just incorporated.

6.Repeat with the remaining flour and pumpkin until it is all incorporated.

Set this batter aside while you prepare a meringue with the egg whites and sugar as shown in the video above.

7.Fold this meringue into the batter and pour into the prepared cupcake pans and bake immediately in a preheated 350 degree oven Until It is Done.

Prepare the Candied Ginger Buttercream by first making the Swiss meringue buttercream 1/2 recipe.

Add 1/4 cup finely chopped Crystallized Ginger.

Ice Cupcakes and store at room temperature for up to 1 day. Longer storage in the refrigerator up to 3 days.

You can freeze the entire cupcake for up to 2 weeks.

Yield 18 standard sized cupcakes