My friend Amy is by far one of the most talented bakers I know.
Her Instagram pictures always leave me drooling, and the tragedy of it all is that approximately 5 years ago she decided to relocate to Florida! BOO.
Feast your eyes, on my BFFL’s latest creation…
Pumpkin carrot cupcakes…
with a pumpkin fluff center..
and? ANNND…. a ginger snap garnish!
umm.. hello fall-heaven!
So today Amy is sharing her recipe, so that we may all have a taste of a little fall-heaven …
- 1 box of carrot cake mix
- 2 can of pumpkin puree (do not use pumpkin pie in a can)
- 1 eggs
- 3 tablespoons of oil (I use smart balance, it makes me feel just a tad bit less guilty)
- At least 1 tablespoon of pumpkin pie spice (to taste)
- 1 tub of marshmallow fluff (I buy the 16oz container but mostly for an excuse to have a late night treat at a later date)
- 1 stick of unsalted butter at room temp.
- 1 pound bag of confectioners sugar
- 2 tablespoons of heavy cream (milk also works just fine)
- Pinch of salt
- 1 bag of pull-and-bake gingersnaps (Immaculate Baking Co. is always my brand of choice)
Quick Tip 1: For a clump, free batter, sift your cake mix before encorporating other ingredients
Quick Tip 2: If you don’t have pumpkin pie spice in your pantry or can’t find it at your local market, a nice alternative is to combine ground cinnamon with nutmeg, cloves and ginger (the ginger is optional as it’s based upon preference)
- Preheat oven to 350 degrees F
- Combine carrot cake mix with pumpkin pie spice (use 1 tablespoon, you can always add more later).
- Once the spices are incorporated into the cake mix, fold in the can of pumpkin puree with a spactula. Using a whisk at this point is not recommended as it will appear very clumpy and difficult to mix.
- Add your egg and combine until it’s fully incorporated into the mixture.
- Once combined, add your oil. If you prefer the texture of a muffin instead of a fluffy cupcake – omit oil at this point
- Line your cupcake tray with a decorative cup and fill each until about 2/3 way full (1/3 of a cup of batter or a large ice cream scoop usually does the trick)
- Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Once cupcakes are done, let cool for at least 10 minutes but up to an hour is preferred
- In a stand-up mixer, beat the stick of butter on high until it’s pale yellow and almost fluffy.
- Combine half of tub of marshmallow fluff until smooth
- Add 1/2 of the can of pumpkin (you can save the other half of the can for pumpkin pancakes). Mix.
- Reduce the speed to low and add confectioners sugar, 1/2 cup at a time alternating with heavy cream with until fully incorporated and easily spreadable. If need be, add additional cream to attain ideal consistency.
BTW, random fact…Marshmallow fluff was created in 1917…