Friday, 21 September 2012

Pumpkin Whoopie Pies

I've always wanted to know what the whole whoopie pie thing was all about. So when I found a recipe with pumpkin in it (which you've probably realised is my latest craze). I couldn't resist. With the added spices, I found these whoopie pies gave me the feeling of Thanks Giving (well what I image Thanks Giving to be). A light and fluffy treat which is like a biscuit and a cupcake all rolled into one. How could you go wrong?

3 cups SR Flour
2 Tbs cinnamon
1 tsp baking soda
1 tsp ginger
1/2 tsp ground nutmeg
2 cups brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 tsp vanilla extract
Maple-Cream Cheese Filling
3 cups Icing Sugar
125g cream cheese, room temperature
60g butter, room temperature
3 Tbs maple syrup
1 tsp vanilla extract

To make the Whoopie Pies...
Preheat oven to 170 degrees celsius.
Before you begin, cook the pumpkin on the stove until tender. The blend until reasonably smooth. Set aside until Later. Sift together all the dry ingredients into a large bowl, except the brown sugar. In another both, mix together all the wet ingredients (and the sugar). Gradually stir the wet mixture into the dry mixture, until just combined. 

Please note the mixture is fairly wet and should resemble a muffin type mixture. Using a tablespoon, spoon onto a baking paper lined tray. Allow about 1-2cm between each one for spreading. Bake for 10-12 minutes or until a skewer comes out clean (mine only took about 9 minutes so just keep an eye on them). Allow to cool before icing. 

To make the icing...
Beat together cream cheese and butter until there is no lumps. Add in the icing sugar, maple syrup and vanilla. Beat until light and fluffy. Sandwich between two whoopie pies.

Thursday, 20 September 2012

Pumpkin and Ginger Cupcakes

Ginger is one of my all time favourite spices and these moist cupcakes are simply to die for. Now, I know what you're all thinking...'Pumpkin in a cupcake!? You must be crazy!!' But I have news for you, you'll be crazy if you don't give them a try. 

125g Butter
3/4 cup Brown Sugar
1/2 cup Golden Syrup
1 cup Mashed Pumpkin
2 eggs
2 cups SR Flour
1 Tbs ground Ginger
1 tsp Bicarb Soda
Cream Cheese Icing 
125g cream cheese, room temperature
60g Butter, room temperature
1 tsp grated lemon zest
1 1/2 cups Icing Sugar

To make the cupcakes...
Preheat oven to 180 degrees celsius.
Cut pumpkin into little cube shaped pieces and boil on the stove until tender. 
Over medium heat, melt butter with brown sugar and golden syrup. Whisk together mashed pumpkin eggs. In a big bowl, sift together all the dry ingredients and add both the butter and pumpkin mixtures. Mix until just combined. Spoon into lined cupcake/muffin tin and cook for 20mins or until the secure comes out clean 

I've done cupcakes here, but there is no reason why you can't do a whole cake. Just bake for around 45 minutes and allow to cool in the tin before turning out

To make the icing...
Place butter and cream cheese in a electric mixer and beat until combined. It's important that these two ingredients are room temperature to ensure your icing is smooth and lump free. Add lemon zest and icing sugar and beat until light and fluffy. Pipe onto cooled cakes.