October 3, 2011

Pumpkin Mousse Cupcakes

I love pumpkin.  Well…..  Sweet pumpkin that is.  Savory pumpkin, not so much.  I tried to make pumpkin soup one time.  Let me tell you, it was disgusting.  I tasted it probably 5 times thinking it couldn’t possibly be as bad as the last bite.  it was.  That soup got dumped down the drain. 

Sweet pumpkin though?!?  How can you go wrong?  muffins, cakes, breads, cheesecakes, and don’t forget cupcakes: 

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These cupcakes were an instant favorite.  I made them mini because I took them to a church activity, but I know that they would be delicious normal size as well.  (and then you wouldn’t feel like you need to eat 5 either….)

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I know you’ll love the filling.  Pumpkin Spice Mousse.  With some cream cheese frosting to top it off. 

So good.

Pumpkin Mousse Cupcakes with Cream Cheese Frosting 

adapted from Jamie Cooks It Up

 

Spice Cake, prepared according to package directions, either mini or standard size. (I used Betty Crocker)

 

Mousse Filling

1  3.4 oz package Pumpkin Spice instant pudding mix (it’s a seasonal release!)

1 3/4 C half and half (I just made my own, mixing heavy whipping cream and 2% milk)

    • Pour milk into bowl or standing mixer, add pudding.

    • Beat with a mixer until thickened, should take a couple of minutes.

       

      Cream Cheese Frosting

      1  8 oz package cream cheese, softened

      1/4 C butter, softened

      1 t vanilla

      dash salt

      3 1/2 C powdered sugar

      1-2 T milk

        • Beat cream cheese and butter together.

        • Add vanilla and dash of salt.

        • Add the powdered sugar 1 C at a time, mixing well.

        • Add milk if necessary to get the consistency that you want.

        To Assemble:

        Wait until the cupcakes are completely cool before filling.  Prepare a pastry (or ziploc bag with the tip cut off) with a medium size round tip, and fill with mousse.  Stick the tip into the top middle of the cupcake, and squeeze in filling, until you can feel/see the cupcake start to expand (if you want a lot of filling, like in the picture)  A couple of mine even cracked on the top, but no worries because then you just cover it all up with a little dollop of frosting, I used a Wilton 1M start tip.

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        I hope you enjoy these as much as we did!!

         

        Also, I’m sharing this recipe over at everydaysisters!  The theme is pumpkin recipes!

        2 comments:

        Carmen said...

        Oh my booyah. I am def making these soon. Remember -- it's October and you can never have too much pumpkin! Sweet pumpkin that is ;)

        Moore or Less Cooking said...

        I am on a big pumpkin kick, these look fabo!