Pumpkin cupcakes with toasted marshmallow-like frosting
Votes: 1
Time: 1 hour 30 min.
Complexity: average
Quantity: 24 cupcakes
Complexity: average
Quantity: 24 cupcakes
Pumpkin cupcakes with a toasted marshmallow-like frosting - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For cupcakes:
- 2.5 cups premium wheat flour
- 2 tsp ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 cups cane sugar
- 4 large eggs
- 220 gr. unsalted melted butter
- 430 g pumpkin puree
- 2 tsp vanilla extract
For the glaze:
- 2/3 cup granulated sugar
- 1/4 tsp cream of tartar
- 4 large egg whites
- 3 g of salt (on the tip of a knife)
- 2 tsp vanilla extract
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Cooking the dish according to the recipe:
- Make the cupcakes: Position oven racks in the upper and lower thirds of the oven; preheat to 180°C. Line two 12-cup silicone or metal muffin tins with paper liners.
Whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a medium bowl. Combine the cane sugar, eggs, melted butter, pumpkin puree, and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until combined. - Divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake for 25-30 minutes, until the batter springs back slightly when pressed lightly, rotating the cupcake liners halfway through. Let cool in the pans for 5 minutes, then turn the cupcakes out onto a wire rack to cool completely.
- Meanwhile, prepare the glaze: Combine granulated sugar, cream of tartar, egg whites, and salt in a large heatproof bowl set over a pan of simmering water (do not let the bowl touch the water).
Stir until the mixture is warm and the sugar has dissolved, 2-3 minutes. Remove the bowl from the pan, add the vanilla, and beat with a mixer on medium-high speed until the glaze cools and forms glossy, thick, firm peaks, 4-6 minutes.
Fill a pastry bag fitted with a large round tip with frosting; pipe frosting onto cupcakes. Brown the frosting with a blowtorch.
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