Martha Stewart's Pumpkin Patch Cupcakes (#16)

Martha says: "Pumpkin spice cupcakes with tiny marzipan pumpkins are an unexpected alternative (or addition) to pie for Thanksgiving, but these treats would also be welcome at a Halloween party or any other fall occasion." Have you bought Martha's book yet?? It's awesome...go here right now. You'll be so happy you did! This cupcake was the Oct. 15 (I'm a few days late) for the Martha Stewart Cupcakes Club "MSC".

This cupcake was pretty fun to make...it has three parts: cupcakes, frosting, and the little pumpkins. I actually made the cupcakes first and then worked on the pumpkins. They were easier to make than I thought they would be...While I did have my doubts at first, things went really well. Last I made the frosting!

Layla was in my studio laying on her mat when I just plopped two of the cupcakes down to near her eye level...she's such a pro now...I think she's been "making" cupcakes with me for more than 4 years now. Mostly they don't even phase her...but I think it all depends on if it's close to her dinner time or not!

These cupcakes are really moist and the cream cheese frosting is slightly tang-ee...nice combination.

I think these cupcakes are great as a pre-Halloween cupcake! Next week, look out! It will time to unveil the 2009 Cupcake Queen Halloween Cupcake. Who knows what could happen??? Only the Shadow knows for sure!

Have a great week...CQ

For Cupcakes (page 236):

4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground giner
1 tablespoon freshly grated nutmeg
1/4 teaspoon freshly ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1-1/2 cups canned pumpkin puree (not pie filling)

For Decorating:

Cream-Cheese Frosting (page 303)
Makes 4 Cups
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese in the bowl on high speed until fluffy, about 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, then vanilla, and mix until smooth and combined, scraping down side of bowl as needed.


Marzipan Pumpkins

Marzipan Pumpkins:

You'll need a total of 14 ounces of marzipan to make 32 pumpkins. Tint two thirds marzipan orange with gel-paste food color. Tint remaining marzipan green. Using a small rolling pin, roll out green marzipan o about 1/8" thick on a work surface lightly dusted with cornstarch; use a mini leaf cutter to cut out leaf shapes (check out this link: Golda's Kitchen). Note: I just used green marzipan to make a green vine since I didn't have this cutter.. With the palms of your hands, roll bits of orange and green marzipan together into small ropes; cut and shape into stems. Shape pieces of orange marzipan into 3/4 inch balls. Use a toothpick to poke holes in tops of ball and press creases along outer edges from top to bottom. Attach leaves and stems to tops.