You may want to ask yourself that question, the answer is NOT me, however it is a response I got when I recently asked my Facebook friends what type of cupcake they would want to try. I got quite a few responses, close to 50 actually. I told them if theirs was picked they would get a dozen hand delivered, boy did that expedite the process. I got plenty of responses from every day cupcakes [red velvet, chocolate, vanilla] to some weird ones [espresso, pig ear, Laphroaig (should probably look that one up)]. Using a randomizing program [to be fair] I ended up with Pumpkin Cupcakes with a Maple Rum Frosting. THANK GOODNESS. Can you imagine if I ended up having to make a pigs ear cupcake?
[Maybe I should specify that the pigs ear cupcake was requested by a good friends dog, Thatcher, better luck next time pup]
Regardless of the outcome I was going to make a batch of cupcakes and deliver them. A co-worker[we will call her T] won and was the lucky recipient. I swung at this one and was remarkably happy with the outcome. I made two dozen cupcakes and it was difficult not to eat them all. The dozen I had made to keep were gone within 48 hours. YUP, that good.
So here it is:
Pumpkin Cupcakes with a Maple Rum Frosting
They are so delicious so here is how you do it [printable version of the recipe here].
2 2/3 C. Flour
2 TSP Baking powder
2 TSP Baking Soda
2 TSP Cinnamon
1/4 TSP Nutmeg
1/4 TSP Ground Cloves
1 TSP Salt
1 Can of Pumpkin Puree
1 Cup Sugar
1 Cup Dark Brown Sugar
1 Cup Vegetable Oil
Egg Replacer for 3 eggs ( I used Ener-G)
Preheat oven to 350°F and line cupcake pan with 24 liners. Sift first seven ingredients into a large bowl and combine well.
With an electric mixer, mix Sugars and Oil just until combined. Add “eggs” one at a time until just combined. Beat in the pumpkin.
Add Dry mixture to the sugar mixture in 3 parts.
Fill Cupcake liner 3/4 of the way full, and try really hard not to eat the batter.
Bake for 25 minutes or until inserted toothpick comes out clean.
Don’t even try to fool yourself, your mouth is totally watering right now.
Let the cupcakes cool for 15 minutes in the pan then move them to a rack and let cool fully. When the cupcakes are ready to frost mix some of this up and apply generously.
Maple Rum Frosting [printable recipe]
1/2 Cup Earth Balance Butter
1/2 cup Shortening
4 Cups Powdered Sugar
1 1/2 Tsp Vanilla
1/3 cup Maple syrup
1/2 cup Dark Rum (I sued Myers, to taste)
I ended up using a bit more than the called for 1/2 cup of rum, because, well, YUM. My boyfriend B thought it was too much, me and T however thought it was just enough. It had a rum flavor with a maple finish and I think it turned out really well. Now remember, Apply Generously. [HUNGER GAMES SPOILER] Just like Katniss to her burn [because apparently who HASN’T seen the hunger games?] Again, Apply generously and ENJOY!