Cupcake Hero - Sort of Pumpkin Pie Cupcake with Marshmallow Frosting

It's been a long while since I have participated in a Cupcake Hero challenge. I will confess that I was a little meh about the theme for this month - Squash but all it took was a meander around the fruit and vege shop and I was inspired.

The one, I guess you could call it drawback, about being in the other hemisphere is that we are total opposites in terms of season. It seems so bizarre to be featuring pumpkin in cupcakes in spring when pumpkin is typically a winter food. Luckily we have the benefit of pumpkins coming into season from up north.

We don't get pumpkin mash in a can here in Australia (which I think is a good thing). And to be fair I think fresh pumpkin mash is superior in terms of taste and hello no preservatives. Type of pumpkin is also important - I like the Japanese pumpkin (kabocha) but the butternut is also a good choice.



I really liked the idea of something similar to pumpkin pie sans crust. I like the layers, I like the flavours. I encourage you to try it. You can replace the marshmallow frosting I have posted here with the egg white based marshmallow frosting. But I like the fact that these cupcakes need fridge time, it allows the pumpkin flavour to mature.

And yes the cake does rise and mingles with the pumpkin pie mixture. But you know what, it works.



Almost Pumpkin Pie Cupcakes


Pumpkin Pie Layer

1/4 cup sugar
1/2 cup light corn syrup (or liquid glucose for us Aussies)
1 tbs dark rum
30g / 1 tbs butter, cut into teeny bits
1 large egg
1/2 tsp vanilla extract
2/3 cup fresh pumpkin puree or canned pumpkin puree
1 tbs finely chopped crystallized 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 the moisture until it stops bubbling.
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. In a separate bowl whisk together the pumpkin puree and the crystallised ginger.
8. Add the egg mixture to the pumpkin and whisk until well combined.
9. Set aside.




Gingernut Cupcake Base

2/3 cup canola oil
3/4 cup brown sugar
2 large eggs, room temperature
1-1/3 cups plain [all-purpose] flour
1/2 cup gingernut biscuit crumbs, from 3 1/2 gingernut biscuits
2 tbs shredded coconut, (you can add these to the ginger nut biscuits when you process them)
1 tsp baking powder
1/8 teaspoon salt
2/3 cup milk
1 tsp vanilla extract

1. Preheat oven to 180 (350).
2. Line two muffin trays with 18 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, gingernut biscuit and 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 pumpkin pie 'filling' on top of the cupcake batter.
10. Bake for 20-22 minutes until a toothpick comes out clean.
11. Allow cupcakes to cool completely before adding cream cheese marshmallow frosting.

Makes 18 cupcakes




Cream Cheese Marshmallow Frosting

1 1/2 cup marshmallows
2 tbs milk
1/2 tsp vanilla extract
1/8 tsp salt
125g / 4 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.




The Verdict? This was a well received at work. I swear I saw one cupcake inhaled.

Here is some feedback from Rannie's crew;

Fabulous, yummy, correct amount of moisture, a little bit sticky for at-the-computer consumption, a tinsy bit more flavour would make them 100 per cent. Overall - about 97/100. Yum!

I thought the flavour & consistency of the cake was good - nice & moist and not too crumbly or overwhelmingly "pumpkiny" although there were a few largeish chunks of pumpkin in mine (the pumpkin bits tended to congregate around the top/edges of the cake!). Not sure about the icing - it seemed a bit gelatinous in texture... All in all though, quite yummy! Thanks for morning tea!

the standard pumpkin cupcake was a winner - wasn't too sweet but nice and moist

Pumpkin was very nice!!!! I likey him.....=)