My friend Amy is by far one of the most talented bakers I know.
Her Instagram pictures always leave me drooling, and the tragedy of it all is that approximately 5 years ago she decided to relocate to Florida! BOO.
Feast your eyes, on Amycakes latest creation…
Pumpkin Carrot Cupcakes
So today Amy is sharing her recipe, so that we may all have a taste of a little fall-heaven …
- 1 box of carrot cake mix
- 2 can of pumpkin puree (do not use pumpkin pie in a can)
- 1 eggs
- 3 tablespoons of oil (I use smart balance, it makes me feel just a tad bit less guilty)
- At least 1 tablespoon of pumpkin pie spice (to taste)
- 1 tub of marshmallow fluff (I buy the 16oz container but mostly for an excuse to have a late night treat at a later date)
- 1 stick of unsalted butter at room temp.
- 1 pound bag of confectioners sugar
- 2 tablespoons of heavy cream (milk also works just fine)
- Pinch of salt
- 1 bag of pull-and-bake gingersnaps (Immaculate Baking Co. is always my brand of choice)
- Preheat oven to 350 degrees F
- Combine carrot cake mix with pumpkin pie spice (use 1 tablespoon, you can always add more later).
- Once the spices are incorporated into the cake mix, fold in the can of pumpkin puree with a spactula. Using a whisk at this point is not recommended as it will appear very clumpy and difficult to mix.
- Add your egg and combine until it’s fully incorporated into the mixture.
- Once combined, add your oil. If you prefer the texture of a muffin instead of a fluffy cupcake – omit oil at this point
- Line your cupcake tray with a decorative cup and fill each until about 2/3 way full (1/3 of a cup of batter or a large ice cream scoop usually does the trick)
- Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Once cupcakes are done, let cool for at least 10 minutes but up to an hour is preferred
- In a stand-up mixer, beat the stick of butter on high until it’s pale yellow and almost fluffy.
- Combine half of tub of marshmallow fluff until smooth
- Add 1/2 of the can of pumpkin (you can save the other half of the can for pumpkin pancakes). Mix.
- Reduce the speed to low and add confectioners sugar, 1/2 cup at a time alternating with heavy cream with until fully incorporated and easily spreadable. If need be, add additional cream to attain ideal consistency.
BTW, random fact…Marshmallow fluff was created in 1917…