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Post by roseberri on Oct 25, 2019 18:22:37 GMT -5
2 cups sugar 3/4 cup canola oil 1 can (15 ounces) solid-pack pumpkin 4 eggs 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground cinnamon * FILLING: 1 tablespoon cornstarch 1 cup milk 1/2 cup shortening 1/4 cup butter, softened 2 cups confectioners' sugar 1/2 teaspoon vanilla extract, optional Whole cloves, optional
In a large bowl, beat the sugar, oil, pumpkin and eggs until well blended. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
Using a sharp knife, cut a 1-in. Circle 1 in. Deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.
Yield: about 1-1/2 dozen.
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