Spider Wed Cupcakes - US (TNT)

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Note: Organic ingredients are recommended...

 

INGREDIENTS:

1 1/8 c all-purpose flour, sift before measuring

1/2 tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 + 1/8 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 c butter, softened

1/2 c sugar (up to 3/4 c)

1 egg, beaten until frothy

1/2 c mashed cooked pumpkin (or canned)

1/4 + 1/8 c milk

1/4 + 1/8 c chopped walnuts or pecans

 

METHODS:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon,

and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs.

Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk,

blending until batter is smooth after each addition; stir in chopped walnuts

or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups.

Fill about 2/3 full.

Bake at 375° for 25 minutes, or until a wooden pick

or cake tester inserted in center comes out clean.

 

Frosting:

 

INGREDIENTS:

1/3 c whipping or heavy cream

(vegan: 1/3 c plain soy milk plus 1/4 c powdered sugar,

1/8 c nonhydrogenated shortening and margarine)

5 oz semisweet or bittersweet chocolate, finely chopped

 

METHODS:

Place cream in a medium-large saucepan and bring to a boil over medium heat.

Remove from the heat and immediately sprinkle chocolate into cream.

Cover and allow it to sit for 5 minutes.

The heat of the cream should melt the chocolate.

Gently stir the ganache until smooth.

The ganache should be of spreadable consistency

(between mayonnaise and peanut butter).

If not, refrigerate or leave at room temperature until firm enough to spread,

but not too firm.

Note: Ganache may be refrigerated up to 1 week in an airtight container

or frozen up to 1 month.

 

To Assemble Cupcakes:

Use a small offset spatula to apply ganache generously

and smoothly to the top of each cupcake.

Place melted white chocolate in parchment cone or into a ziplok bag.

Snip a very small opening.

Place the tip over the centre of the cupcake.

Squeeze gently and pipe a spiral all the way to the outer edge

of the cupcake (about 4 spirals).

Immediately, while the glaze and chocolate are still soft, again starting

at the centre, draw the tip of a thin sharp knife

or a wooden skewer out towards the edge of the cupcake.

Repeat this in a spoke pattern going around the cupcake (about 6 spokes).

Chill cupcakes briefly until glaze is set.

Cupcakes are now ready to serve.

 

Makes: 12

 

Finish Dish Photo: http://360./tamotsukakei

 

 

 

 

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