I had the huge pleasure of two home-made birthday cakes last week, neither made by me, and despite having lots of orders to bake, it inspired me to try something different flavour-wise.
Because I’m a September baby, I get really excited by this time of year. I love the subtle shift from fresh, light summer dishes to richer more comforting food and the excitement of Halloween, Bonfire Night and Christmas. I love the opportunities to bake interesting, fun things and have noticed in our Internet age, that regional traditional flavours and ingredients have become more universal. Pumpkin pie is something I think of as quintessentially American, but a few years ago after being given the Hummingbird Bakery Cake Days book for my birthday, I baked some pumpkin whoopie pies with a delicious marshmallow fluff (another US import) and cream cheese filling. The recipe uses tinned pumpkin (I posted the recipe last year – find it here) which seems to be seasonal in availability in the UK, with this in mind I must have stocked up as there was a tin lurking at the back of the cupboard and half a jar of marshmallow fluff that was still in date by 3 weeks!
This was an experimental recipe so hasn’t had extensive testing – but all three girls and my chief cake-testing husband really enjoyed them!
For the sponge:
150g soft brown sugar
3 large eggs
1/2 tsp mixed spice
100g pumpkin purée
For the frosting:
100g unsalted butter, softened
100g full-fat cream cheese such as Philadelphia
400g icing sugar
- Pre-heat the oven to 160 degrees celsius (gas mark 3) and put 12 muffin cases in a muffin tin.
- Cream together the butter and soft brown sugar in a stand mixer (or with a hand mixer) until fluffy.
- Beat in the eggs, one at a time.
- Fold in the flour, mixed spice and pumpkin puree.
- Divide evenly between the 12 cupcake cases (an ice cream scoop is very useful for this) and bake for 15-20 minutes until the sponge bounces back when pressed lightly.
- Remove the cupcakes from the tin straight away and put on a wire rack to cool, this reduces the likelihood of peeling cases.
- Beat the butter and icing sugar together (either in a stand mixer or with a hand mixer) until light and fluffy (anything up to 10 minutes).
- Beat in the cold cream cheese and marshmallow fluff until well combined (don’t over-beat or it will become runny).