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Post by mandie68 on Sept 6, 2012 19:30:33 GMT -5
INGREDIENTS
Cupcake Ingredients 1/2 cup non-hydrogenated margarine, room temperature 1/2 cup light brown sugar 1/2 cup sugar 2 Tbsp. molasses 1/3 cup canned pumpkin purée 1 tsp. vanilla 2 cups sifted flour 2 1/2 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 2 tsp. ginger 1/2 tsp. cardamom 1/4 tsp. nutmeg 3/4 cup Silk Unsweetened Old-Fashioned Icing Ingredients 2 cups powdered sugar 2 Tbsp. non-hydrogenated margarine 1/2 tsp. vanilla 2-3 Tbsp. Silk Unsweetened PREPARATION
Preheat the oven to 350°F. In a large bowl, beat the margarine until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3-4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more.
Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium sized bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition; do not overmix. Scoop batter into paper-lined muffin tins and bake for 20 minutes. Cool completely before frosting. Old Fashioned Icing Beat the sugar, margarine, vanilla, and 2 tablespoons of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed. Spread on cooled cupcakes.
Yields 12 Cupcakes
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