Pumpkin Pecan Cupcakes with Rum and Brown Sugar Swiss Meringue Buttercream

Phew!  That is a mouthful!  But worth every last syllable I guarantee you.

This is actually a recipe for a bundt cake that I found a few years ago.  And I have made it as a bundt cake with some Rum Syrup brushed on top many times and it is fantastic!  Today we are going to a BBQ so I opted to make these as cupcakes and add my favourite Swiss Meringue Buttercream, using the Rum Syrup as flavouring.

I love fall baking.  I know that it’s still technically summer, but markets are starting to display beautiful little pie pumpkins just shouting my name.  Who doesn’t love a good pumpkin dessert (my mom makes the best pumpkin pie hands down).  I roasted a few pumpkins the other day to use for this recipe and froze the rest for later use.

Pumpkin Pecan Cupcakes

• 3/4 chopped pecans
•  1-2/3 cups packed brown sugar
•  1/4 cup softened butter
•  3 eggs , room temperature
• 3/4 cup vegetable oil
•  2 cups roasted pumpkin purée
•  2-1/2 cups all-purpose flour
•  2 tsp baking powder
•  1-3/4 tsp ground cinnamon
•  1 tsp baking soda
•  1 tsp ground ginger
•  3/4 tsp salt
•  1/4 tsp ground nutmeg
•  1/4 tsp ground allspice

 

Syrup

• 1/4 cup butter
• 2/3 cup brown sugar
• 1/4 cup dark rum

Line 2 muffin tins with liners or grease and flour a  10″ bundt pan.

1.  On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

2.  In small bowl, stir pecans with 2 tbsp of the brown sugar and sprinkle over the bottom of each cupcake liner (about 1/2 tsp).  Or, if using a bundt pan sprinkle around the bottom of greased and floured 10″ pan.

3.  In large bowl, beat remaining sugar with butter and beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until
smooth.

4.  In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture, just until mixed.   Fill liners or pan.

5.  Bake in 350°F oven until cake tester inserted in centre comes out clean, about 24 minutes for cupcakes and 50 minutes for bundt cake.   I removed cupcakes immediately to a rack to cool.  Let bundt cool on rack for 10 minutes then remove from pan and transfer to rack.

Syrup: In small saucepan, melt butter over medium heat.   Stir in sugar and 3 tbsp water.  Boil until dissolved and thickened,
about 3 minutes. Stir in rum and boil for 1 minute. Brush over cakes.  * I brushed some syrup on top of the cupcakes as they were cooling and used the rest in my buttercream.

Rum and Brown Sugar Swiss Meringue Buttercream

5 large egg whites

pinch of salt

1 1/4 cups brown sugar

4 sticks unsalted butter, very soft

1 tsp vanilla extract

1/2 cup rum syrup (above)

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and rum syrup (to taste) and beat until combined.  Use immediately.

Garnish with toasted pecans.

Chocolate Tiramisu Cupcakes

Company’s coming!  Today my sister-in-law is coming with her boys for dinner and a swim.  I am sooo looking forward to some adult company this afternoon!  Now that summer is here our house is constantly full of kids and I have become a full time lifeguard in our pool (not that I’m complaining about sitting poolside all day long…)!  So we’ve made a lovely summer BBQ dinner and of course a decadent dessert.  These are Chocolate Tiramisu Cupcakes.  Boozy Kahlua cupcakes topped with mascarpone cheese and whipped cream…hello!  Screaming your name yet??

Ok, so here’s what I did…these are actually a recipe from Pampered Chef.  They use mini cakes for theirs, but me?  Go big or go home that’s what I say.  I did not use a cake mix, I made this decadent dark chocolate cake from Sweetapolita (who I LOVE and am secretly obssessed with), then I topped it with a mascarpone cheese mixture and whipped cream on top of that.  Okay, I must confess, I cheated on the whipped cream and went and bought some (gasp!).  Next time however, I would whip my own as it would probably be more stable and last longer.  I literally had to top one with the mascarpone and cream and then take pictures as the whipped cream was melting.  This isn’t a dessert you could throw on a picnic table and leave (it wouldn’t last that long anyway).

Make the cupcakes and let cool in the pan for 15 minutes.  Then, brush (LIBERALLY I say…) with some Kahlua or coffee liqueur.  Allow cupcakes to cool completely.  Top with mascarpone mixture and then whipped cream.  Sprinkle some cocoa on top.

Here’s the mascarpone mixture:

• 250 grams mascarpone cheese, room temperature
• 1/4 cup powdered sugar
• 2 tsp vanilla extract

1.  Mix thoroughly and pipe onto cooled cupcakes.

Gluten-Free Lemon, Lime and Quinoa Pudding Cakes

I am so grateful for all of the e-mails and feedback that I receive.  It lets me know that people are interested!  I have received quite a few requests for gluten-free and dairy free recipes.  This one is very simple and perfect for dinner on the patio.  The texture is very light, much like a mousse.  It’s a bit tart and very refreshing.  Serve warm or cold.

Enjoy,

Lemon, Lime and Quinoa Pudding Cakes

*from Canelle et Vanille

Preheat oven to 325° and grease 5 5oz ramekins

2 egg yolks
6 oz whole milk
1/2 tsp lemon zest
1/2 tsp lime zest
2 tbsp lemon juice
2 tbsp lime juice
1/2 cup sugar
1/3 cup quinoa flour
pinch kosher salt
2 egg whites

In a medium bowl, whisk the yolks, milk, lemon zest, lime zest, lemon juice and
lime juice.

In a separate bowl, mix together the sugar, salt and quinoa flour.
Add the wet ingredients to the dry and whisk.

Whip the egg whites until medium peaks form.   Fold a third of the egg whites into the batter. Add the rest
and fold gently.

Pour the batter into the greased ramekins.  Place the ramekins in a deep baking pan and pour hot water into the baking dish- enough to cover the ramekins half way. Bake for about 30 minutes until set.