Published on November 1st, 2015 | by AberdeenMagazine
Prepare for Pumpkin Spice! CJ’s Patisserie Pumpkin Spice Cupcakes
Sweet treats for the fall season
Pumpkin Spice everything! It has become a bit of a tradition in recent years for the smell of pumpkin spice to be just as much a part of Fall as the changing of the leaves. It’s sort of the unofficial flavor of Autumn. This year CJ’s Patisserie (located at 224 1st Ave SE, directly west of Central Park) is bringing a sweet twist to pumpkin spice, in cupcake form! These pumpkin spice cupcakes have been a big hit for them so far, and now they are sharing their secret with us. If you’ve had them already, then you know you’re in for a treat. If you haven’t, give them a try and let the folks at CJ’s Patisserie know what you thought. And pick me up a croissant while you’re there! // by Peri Malsom
– 2 large eggs,
– 2 large egg whites
– 3/4 cup pumpkin puree
– 1 tsp. vanilla
– 1 1/4 cup cake flour, sifted
– 3/4 cup sugar
– 1/4 cup brown sugar
– 2 tsp. baking powder
– 1 tsp salt
– 1 tsp cinnamon
– 1/4 tsp ginger
– 1/4 tsp nutmeg
– 1/4 tsp all spice
– 1 1/2 stick unsalted butter, soft
(You can substitute canned pumpkin puree.)
1. Cut small pumpkin in half. Remove seeds and pumpkin pulp. Rub a thin layer of butter on the inside of the pumpkin. Place pumpkin halves butter side down on large baking sheet. Roast in the oven at 400° for 45 minutes or until the pumpkin is soft and the skin starts to bubble or pull away from the pumpkin. Let cool.
2. Peel the skin off the pumpkin and puree.
3. In a saucepan on medium heat, cook down pumpkin puree until there is no excess water
1.In a tabletop mixer, use the paddle attachment and cream together butter, sugar, brown sugar, and vanilla until smooth.
2. Switch to whisk attachment and add whole eggs, egg whites, and vanilla. Mix on medium and then high until fluffy.
3. In a separate bowl sift together dry ingredients: Cake flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Add dry ingredients to butter egg mixture, mix on low to medium speed until incorporated.
4. Add pumpkin puree and mix on low to medium to incorporate.
5. Spoon batter into cupcake liners 2/3 full.
6. Bake at 350° for 12 – 15 minutes. Until toothpick tester comes out clean.
CREAM CHEESE FROSTING
– 1 1/2 pkg. cream cheese
– 1 1/2 sticks unsalted butter
– 3 cups powdered sugar, sifted
– 1 tsp. vanilla
1. In a tabletop mixer with a paddle attachment, cream together cream cheese, butter, and vanilla.
2. Add sifted powdered sugar 1⁄4 at a time on low speed until fully incorporated. Once incorporated paddle on medium high speed for 3 minutes.
3. Put frosting into a piping bag and frost cupcakes once they are completely cooled.