I was actually going to title this blog “Just call me a spaz in the kitchen,” but in retrospect I decided to be not quite so hard on myself. I wanted to try these incredibly yummy-sounded cupcakes, with a great twist on pumpkins that goes perfectly with Halloween. I found the recipe on The Cupcake Project blog, which is such an amazing blog I can’t even describe it. The author makes such amazing, delicious things I can only look at in awe. My stuff tends not to turn out exactly the same way.
To be fair, I think the biggest problem is I went with a gluten-free flour, in order to make sure my Celiac friends could help me eat them. I’m finding that gluten-free flour doesn’t tend to rise as well, which is probably why the cupcakes spread outwards, not upwards.* I had to cut the edges in an approximation of a circle, leaving the sides ragged, and the crater in the centre meant I needed more icing to fill up.
Also, this is the first time I’ve ever used a bag to put on icing (usually I just slop it on with a knife and be done with it.) My technique isn’t quite down, yet, leaving the cupcakes with what looks like a turd on top.
On the bright side, these cupcakes are amazingly delicious. They are made with the key ingredients of a mudslide cocktail: Bailey’s and Kahlua. So really, how can you go wrong. The icing, unappetizing as it may look, is a coffee buttercream spiced pumpkin, so essentially the most amazing thing you’ve ever tasted. I’ll take tasted over looks any day.
Pumpkin Mudslide Cupcakes
1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons instant coffee granules
1 teaspoon baking soda
1 ½ cups sugar
¾ cup pumpkin puree
2 large eggs
½ cup vegetable oil
¼ cup Kahlua
¼ cup Baileys Irish Cream
1 cup unsalted butter, room temperature
2 cups powdered sugar
½ cup pumpkin puree
1 teaspoon instant coffee granules
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Chocolate syrup for drizzling
Preheat oven to 350F. In a small mixing bowl, whisk together flour, pumpkin pie spice, instant coffee granules, baking soda and salt. Set aside.
In a medium-sized mixing bowl, beat sugar, pumpkin puree and eggs until smooth. Mix the vegetable oil, Kahlua and Baileys Irish Cream into the wet ingredients until just incorporated.
Divide batter evenly among 12 cupcake liners. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
In a medium-sized mixing bowl, beat butter until light and fluffy – about three minutes on high speed using electric mixer. Add powdered sugar a little bit at a time until fully combined.
Mix in pumpkin puree, coffee granules, pumpkin pie spice and vanilla until fully combined.
Spread or pipe onto cooled cupcakes. Drizzle with chocolate syrup.
And, if you’re like me, after a frustrating afternoon working on cupcakes that just didn’t work out quite right, mix yourself a mudslide in honour of what it was you were trying to accomplish (equal parts Kahlua and Baileys). Enjoy, preferably with your feet up.
* I looked into this flour situation, and supposedly I’m supposed to add xantham gum to the flour to make it work like regular all purpose flour? What the eff is xantham gum and where am I supposed to find this? No seriously, I’m interested.
Word of the day:
Taciturn: inclined to silence; reserved in speech; reluctant to join in conversation