November 24, 2010

Pumpkin Mousse Cupcakes

Happy Thanksgiving Everyone!!

It's blog makeover time!  I found this cute design that matched the title of my blog and so I am going to try it out for awhile and see if it is going to be a keeper or not.  Let me know if you like it!  

You have got to try these cupcakes.  They are sooooooo yummy!  My friend, Shelley, told me her husband had tried one of these cupcakes at a bake sale some of her neighbors were having for a fundraiser and that I had to try them, because her hubby said they were incredible.  So, I waited for Jamie to post them on her blog and when I saw them, I immediately started baking.  

The cupcake is so light and fluffy and has the perfect spice flavor.  The pumpkin filling is made from a boxed pudding mix and while on its own, I thought it tasted a little strange and debated about even putting it inside the cupcakes, but I am so glad I ended up trying it in the cupcake, because the combination of the cake, filling and the cream cheese frosting is perfect.  I adjusted her cream cheese frosting recipe a little, but use your favorite recipe.  I am planning on taking these to Thanksgiving dinner and I am sure everyone will love them.  I only filled a couple of the cupcakes tonight to give them a try, but I plan on filling and frosting the rest in the morning, since they will have to be refrigerated because of the cream and cream cheese and I didn't want to refrigerate the cake overnight.  
Pumpkin Mousse Cupcakes
adapted from: Jamie Cooks It Up

1 spice cake mix
1 (3.4 oz) box pumpkin spice instant pudding
1/3 c. flour
1/3 c. vegetable oil
1/3 c. sour cream
1 1/2 c. water
1 tsp. vanilla
4 eggs

1 (3.4 oz) box pumpkin spice instant pudding
1 3/4 c. half and half

Cream Cheese Frosting:
1 (8 oz.) pkg. cream cheese, softened
1 stick butter, softened
2 tsp. vanilla
dash of salt
4 c. powdered sugar
2-3 Tbl. milk

For the cupcakes: In a large bowl, add the cake mix, pudding mix and flour; stir together to combine.  Add the oil, sour cream, water, vanilla and eggs.  Mix on low speed for 1 minute.  Then, mix on medium speed until smooth and silky, about 3 minutes.  Fill cupcake liners 3/4 full and bake at 350 degrees for 13-15 minutes (mine took 19-20 minutes).  Cool completely.  Yield: 24 cupcakes (I got 27).

For the mousse filling:  Whip together ingredients until thick, about 3 minutes.  Using a sharp knife, cut a small circle out of the top of each cupcake.  Spoon filling in each hole.

For the cream cheese frosting:  Mix cream cheese and butter until smooth.  Add vanilla and salt.  Add powdered sugar, one cup at a time, until light and fluffy.  Add enough milk to reach desired piping consistency.  Pipe onto each cupcake.      

1 comment:

  1. What a great idea! The frosting looks so delicious and pillowy.


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