Pumpkin Pie and Coffee Cupcake Recipe
---Inspired by sipping coffee and eating pumpkin pie
Objective: create two separate, but complimentary flavor experiences.
-- The addition of pumpkin is taken from a trick in a Weight Watcher's cookbook. Theirs is a chocolate cake to cover up the substitution of pumpkin, and they recommend a mix, but you can use a recipe in the same way they use a mix, and substitute pumpkin, applesauce, and even babyfood (like pureed carrots for the oil in carrot cake) for oil and/or eggs in many recipes, so long as it is an oil cake and not a foam cake.
Cake:
1 box yellow cake mix (or recipe for yellow cake)
1tsp. Cinnamon
1/4 tsp of each of the following
freshly grated nutmeg
ground cloves
ground chinese ginger (packs more punch, imo)
Use one 16 once can of pumpkin to replace
the oil (typical substitution)
the eggs (depletes the protein content and makes for a silkier, but denser consistency)
Mix dry ingredients well. Add wet ingredients and follow recipe instructions for mixing time and baking.
Frosting
Make favorite vanilla frosting recipe, except adding 1/4 cup of espresso and re-thicken with powdered sugar. Add 1/2 tsp of cinnamon and 2 TBSP of instant coffee
OR use a can of vanilla frosting and add 2 TBSPs coffee, and 2 TBSPs of melted butter mixed with 2 TBSP instant coffee granules (the granules will not dissolve all the way, which leaves a nice lingering "sip of coffee" feeling in the aftertaste). Add a 1/2 tsp of cinnamon.
Pipe frosting from edges to center, making two loops of frosting and leaving a nickel sized bald spot in the center. In the bare spot, add whipped cream. Top with chocolate jimmies to simulate the top of a cup of gourmet coffee
Serve promptly or store in the fridge.
----
Enjoy!
~DJ~
Objective: create two separate, but complimentary flavor experiences.
-- The addition of pumpkin is taken from a trick in a Weight Watcher's cookbook. Theirs is a chocolate cake to cover up the substitution of pumpkin, and they recommend a mix, but you can use a recipe in the same way they use a mix, and substitute pumpkin, applesauce, and even babyfood (like pureed carrots for the oil in carrot cake) for oil and/or eggs in many recipes, so long as it is an oil cake and not a foam cake.
Cake:
1 box yellow cake mix (or recipe for yellow cake)
1tsp. Cinnamon
1/4 tsp of each of the following
freshly grated nutmeg
ground cloves
ground chinese ginger (packs more punch, imo)
Use one 16 once can of pumpkin to replace
the oil (typical substitution)
the eggs (depletes the protein content and makes for a silkier, but denser consistency)
Mix dry ingredients well. Add wet ingredients and follow recipe instructions for mixing time and baking.
Frosting
Make favorite vanilla frosting recipe, except adding 1/4 cup of espresso and re-thicken with powdered sugar. Add 1/2 tsp of cinnamon and 2 TBSP of instant coffee
OR use a can of vanilla frosting and add 2 TBSPs coffee, and 2 TBSPs of melted butter mixed with 2 TBSP instant coffee granules (the granules will not dissolve all the way, which leaves a nice lingering "sip of coffee" feeling in the aftertaste). Add a 1/2 tsp of cinnamon.
Pipe frosting from edges to center, making two loops of frosting and leaving a nickel sized bald spot in the center. In the bare spot, add whipped cream. Top with chocolate jimmies to simulate the top of a cup of gourmet coffee
Serve promptly or store in the fridge.
----
Enjoy!
~DJ~