Here is the Pumpkin Pancake Cupcake Recipe as seen on CBS “The Talk” with Annette Starbuck giving a demonstration to Debi Mazar and julie Chen.
Pumpkin Pancake Cupcakes
Recipe courtesy of Annette Starbuck, founder of The Goodie Girls
Pumpkin Cupcakes Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup Brown Sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup solid packed, canned pumpkin puree
Pumpkin Cupcakes Directions:
Preheat oven to 325 (convection) or 350 (regular oven) degrees F. Line Cupcake Pan with 12 paper liners.
In a large bowl, combine the flour, baking powder, baking soda, ground spices, and salt.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three sections.
Fill the Cupcake liners evenly with the batter about 3/4 full (I recommend using an ice cream scoop for even scooping). Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool completely before frosting.
Maple Frosting Ingredients:
1 pound of unsalted butter
5-6 Cups Powdered Sugar
1/4 cup of Grade B Pure Maple Syrup
Dash of Salt
Toasted pecans to garnish
Maple Frosting Directions:
In a stand mixer, cream the butter and salt. Sift 3 cups of Powdered Sugar and add to the butter with the mixer on low. Mix until smooth and creamy on medium speed. Add the maple syrup and continue to mix until well incorporated. Add the remaining powdered sugar with the mixer on low. Mix until you reach a creamy consistency but do not over mix as you don’t want to incorporate too much air to reach a silky consistency. Your frosting should be able to hold its shape in the bowl. If it is still too soft, add an additional cup of powdered sugar until you reach your desired piping consistency.
Take the cupcakes and line them up in front of you. Put a portion of the unused maple syrup in a squeeze bottle and slightly drizzle over the cupcake before frosting. Take your frosting and pipe on top of the cupcake (you may opt to spread with a knife as well). Garnish with another small drizzle of maple syrup and a handful of toasted pecans. Viola!
To make Cake-Ups, bake mini cupcake versions of the standard Pumpkin Pancake Cupcakes. Take one mini cupcake, unwrap it and place in the bottom of the Cake-Up container (plastic containers may be purchased online or at a local bakery supply shop), top with a generous amount of frosting, drizzle with some maple syrup. Then place a second mini cupcake unwrapped on top and repeat finishing by topping with a lid. You can add any sort of labels or bows to the container as you wish.