Thursday, September 22
Pumpkin Cupcakes w/ White Chocolate Ganache
Yay more pumpkin!
Anyone sick of it yet? It's only mid/late September and I'm breaking out every pumpkin recipe I have.
I don't think I'll ever be sick of pumpkin flavors!
Apparently I'm not the only one because this was the last can of pumpkin to be found at our local grocery store....
I'm whipping these little yummy cakes out to share with my husbands coworkers. We are going in to visit baring more cake.... and candy bars.
Yes candy bars. Now that fall is here and we are in full blown fall baking mode... most of us parents are also in full blown school fundraising mode.
I have 100 candy bars to sell by October for Owen's preschool.... I figure if I sweeten them up with some free cake how can they not buy a candy bar from the cutest 4yr old on the planet?
This is a must make/eat tons of recipe.... I nixed the traditional cream cheese frosting which I love... but I had no cream cheese... and well its the end of the week and I need to go grocery shopping. So I did a white chocolate ganache topping and a brown sugar meringue topped with cinnamon and sugar.
2 cups sugar
1/2 cup vegetable oil
1/2 cup browned butter
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp salt
2 cups canned pumpkin puree
In a medium mixing bowl cream sugar, oil, butter, and eggs together. In a separate bowl sift, flour, baking soda, baking powder and spices together. Slowly mix in flour mixture. Fold in pumpkin.
Transfer batter to baking cups.
Bake at 350 for 19-22 minutes... when tooth pick is inserted and comes out clean your cakes are done.
Frost with either cream cheese frosting, powder sugar dusting, meringue, or a ganache.
I whipped my toppings up adding a bit of this and that... no real recipe. Owen found a bottle of Halloween sprinkles that he insisted on using. The cupcakes in the back are also meringue but with a cinnamon sugar dusting.