Saturday, July 5, 2014

For the Cupcakes
1 large egg
heaping 1/4 cup canned pumpkin puree (not pumpkin pie filling)
3 tablespoons canola or vegetable oil
2 tablespoons vanilla or plain Greek yogurt or sour cream
3 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
pinch salt, optional
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
For the Marshmallow Buttercream Frosting
1/2 cup unsalted butter (1 stick), softened
about 3/4 cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don't need to measure it since it's so sticky, just eyeball it and use half the jar)
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar, sifted is preferred 

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