This pumpkin patch has more than just pumpkins turned jack-o-lanterns. Here you can take a delicious treat on your hayride while echoing "trick or treat give me some pumpkin patch cupcakes to eat".
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INGREDIENTS

• 2 ½ cup cake flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon coarse salt
• 2 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ item (1½ stick) unsalted butter, room temperature
• 1¾ cup light brown sugar, packed
• 2 item large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup buttermilk
• ½ cup canned pumpkin, puree

PREPARATION

Preparation:

1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking powder, baking soda, salt and spices. Set aside.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, scraping down sides of bowl periodically. Reduce speed: add flour mixture, alternating with buttermilk, ending with flour, beat until combined. Add pumpkin puree and beat until mixed.

3. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

4. To finish, use an offset spatula or small butter knife to spread creamy-cheese frosting. Top each with a marzipan pumpkin.

Creamy-Cheese Frosting:
Makes: 4 cups

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar sifted
¾ teaspoon pure vanilla extract

With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed: add sugar, ½ cup at a time, then mix in vanilla extract, combine until smooth, scraping down sides of bowl as needed.

Marzipan Pumpkins:
(marzipan available in specialty stores)
24 pumpkins

12 ounces of plain marzipan
1 teaspoon orange gel-food color
1 teaspoon green gel-food color
Confectioners' sugar

To create pumpkins, color ¾ marzipan with orange gel-food color, and ¼ part with green gel-food color. Knead orange to form pumpkin color. Shape into miniature balls. Press "serrated" tool in center. Use a toothpick to form lines from center to bottom of pumpkin. Roll bits of orange with green marzipan together into ropes; cut and shape into stems. Attach stems to tops of pumpkins.

Nicole Friday is a food writer and caterer.
Visit Nicole's blog: www.thecupcakecraze.blogspot.com
Photo credit: Jeff Friday

 

 

 

YIELD

24 Serving/s