Mini Cinnamon Chocolate Cupcakes w Spiced Buttercream and Candied Maple Walnuts
Mini cupcakes are made out of chocolate cake, and hidden inside them is a subtle cinnamon flavor. The frosting and candied walnuts give these cupcakes an autumn feel. They’re perfect for fall or winter parties.
Cupcakes are delicious treats made out of cake batter. They’re usually baked in a pan or oven. Baking powder helps cakes rise. Baking soda makes them light. Salt gives flavor. Sugar sweetens. Cinnamon spices up. Nutmeg adds a nice flavor. Water keeps things moist.
Baking instructions for the candied walnuts are provided. Instructions for preparing the frosting are also given. A photo of the finished product is shown.
Does Soft Pumpkin Cookie dough need to be chilled?
You should chill the dough before rolling it in powdered sugar. This will make the dough easier to handle.
Can I use fresh pumpkin rather than canned?
This is a great recipe to use fresh pumpkins. You can either roast them whole or cut them into pieces before roasting. Roast them until tender, then remove the skin and mash them. Use the pulp in muffin recipes or add some to breads.
Roast your pumpkin by placing it on a baking sheet. Make sure there is enough space between each piece of pumpkin. Bake for about an hour or until soft. Remove from oven and let cool. Strain out any remaining water.
What is the difference between pumpkin puree and pumpkin pie filling?
A can of pumpkin puree lists pumpkin as an ingredient. Look for 100% pumpkin puree on the label. Pumpkin pie fillings are often right next to the puree on the shelf and look similar but are a very different ingredient. They are already spiced and much more sweet than pumpkin puree. Because of this they aren’t interchangeable in recipes.
Serving size: 1 cookie. Calorie: 103. Sugar:12g. Sodium:101mg. Fat:2.8g. Saturate fat:1.7g. Unsatured fat:0.9g. Trans fat:0.1g. Carbohydrate:19g. Fiber:0.5g. Protein:1.2g. Cholestrol:12mg. « Roasted Butternuts Squash Soup Maple Glaze Donut Muffins».