Ace in the Hole -- In the Kitchen

Frosted pumpkin cupcakes get spiked with fluffy sweetened cream cheese.

I just love fall! Just a few of the great features that I enjoy about fall include the reds, oranges and magnificent yellows that appear as the green leaves release their moisture and turn color; cooler, crisper air; WVU football (!!); fresh apples from the orchard; and pumpkin!

And so, what would fall be without some recipes that include pumpkin? My November issue of Rachael Ray magazine included this delicious recipe!

















Don't let this photograph fool you--these little delights were super yummy!



Ingredients:

One 8 ounce package cream cheese--at room temperature
1/4 cup confectioners' sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 and 1/2 cups flour
2 teaspoons pumpkin pie spice
1 and 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Instructions:

• Place a rack in the lower third of the oven and preheat to 350 degrees. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
• Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill the medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.
• Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.
• Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

These cupcakes were moist (a key for me and Tim) and truly delicious. The only part I will change when I make them next time is the icing. Using 3 sticks of butter for 12 cupcakes made my stomach hurt. It did not turn out to be the yummiest icing and was very tedious to make. The next time, I will use a cream cheese icing, instead. I will also use a larger tip to make larger, fluffier rosettes.

I hope you enjoy!