Filled Pumpkin Cupcakes with Spiced Mars
Source of Recipe
recipe ross
Recipe Introduction
Filled Pumpkin Cupcakes with Spiced Marshmallow Cream
List of Ingredients
Cupcakes:
1 pkg. spice cake mix
1/2 cup each water, vegetable oil
4 eggs
1 cup canned pumpkin (not pie mix)
1 tsp. pumpkin pie spices
1/2 cup each chopped nuts, raisins, shredded coconut
Marshmallow Cream:
2 tsp. hot water
1/4 tsp. salt
1 jar (7 oz.) marshmallow cr�me
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 tsp. each vanilla extract, pumpkin pie spices
2 tbsp. canned pumpkin, optional **see note
Recipe
Heat oven to 350�F (175�C). In a bowl, add nuts, coconut and raisins. Cut off top of cake mix and add 2 tbsp. cake mix to ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to cupcakes. In your stand-up mixer, or using hand mixer and bowl, add cake mix. Add rest of ingredients. Mix 2 - 3 minutes. Fold in nut mixture. Spray muffin tins with non stick cooking spray. Using a 1/4 cup measure, scoop batter into muffin tins. Bake 17 - 19 minutes. As cupcakes bake, make spiced marshmallow cream. In a small bowl, combine hot water and salt. Microwave 30 seconds until all salt is dissolved. Using mixer beat marshmallow cr�me, shortening, confectioners' sugar and vanilla until light and fluffy. Add salt mixture and beat 1 minute longer. Using your pastry bag or plastic bag, insert star pastry tip, add cream and chill until ready to use. Remove cupcakes from oven. Let rest on cookie rack 1 - 2 minutes, then remove from pans and let cool thoroughly. Using a citrus corer or whatever you prefer. Insert citrus corer into top of cupcakes. Make a hole thru the cupcake, but ensuring you don't go all the way through to bottom. Continue with rest of cupcakes. Fill with marshmallow cr�me. Makes 24 cupcakes.
Note: Can make marshmallow cream without canned pumpkin as well. Cream is very good either way. Without pumpkin, they have a more striking appearance.
________________
|
|
member logon
