Pumpkin Filled Spice Cupcakes

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1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

Mix all the above together.

In a mixer bowl, beat

1 stick room softened butter
3/4 cup sugar
1 tsp vanilla

Add 2 eggs
1/2 cup milk

Add dry ingredients to the butter mixture.

Mix well. Fill cupcake tins 3/4 full and bake at 350 degrees for about 18 minutes.

Filling – Mix together:

2 tbsps soft butter
4 oz. cream cheese
1 tsp vanilla
1/2 cup conf sugar
2 tbsps pumpkin puree

When cupcakes are completely cool, hollow out centers and fill with pumpkin filling.

Frost with:

1 stick butter softened
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla

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Pumpkin Donut Holes

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3-1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 cup sugar
3 tbsps soft butter
1 eggs
2 egg yolks
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup pumpkin puree

Blend all dry ingredients together.
In a mixer, cream butter and sugar. Add eggs and vanilla.
Add 1/2 of the flour mixture, mix well. Add buttermilk. Add second half of flour mixture.
Refrigerate dough a minimum of 3 hours.

Roll out about 1/2″ thick. Cut into small rounds.
Fry in oil at 365-370 degrees for about 2 minutes

Roll in a mixture of 1 cup sugar and 1 tbsp cinnamon.

Unfried “pucks” of donuts may be froze 3-6 months.

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