I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be more thrilled with these. The cake part is so light, airy, & soft! I was expecting quickbread muffins at best but what I got was actual pumpkin cake! (I've never tasted pumpkin cake before -- many pumpkin quickbreads, but never the light fluffiness of actual cake with pumpkin!) For the frosting I used: 1 tsp OJ, 1 tsp vanilla, 1 tsp. orange extract (and the other ingredients as listed). This let me use less powdered sugar so my frosting isn't sickeningly sweet. It piped beautifully, and tastes like a Dreamsicle. This recipe produced ONLY 24 cupcakes for me. They baked at 350 degrees for 30 minutes and 35 minutes in 2 different brands of muffin tin. Lastly, when my photo is up, I used a Wilton 1M tip to pipe (outside in, concentric circles). There is just enough frosting for 24 cupcakes using a 1M but I'm sure is plenty for smaller tips or knife-spreading. Thanks so much for the recipe, I can't wait to share these! UPDATE: I tried to get out of making these this year & made apple cake instead & DH had a FIT. He came as close to mutiny as he ever would in my kitchen, so today I made these for him to take to work and we ate the apple cake ourselves, lol.
Was this review helpful?
53 users found this review helpful
I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be...