Spiced Pumpkin and Rum S'mores Cupcakes with Marshmallow and Nutella Icing

004 Pumpkin and Rum S'mores

Hello! It's been a while. I've been to New York and London to visit friends (yay!) since I last posted and before that was madly getting everything done at work and bugging Steve to send me his notes. So there are more posts to come! Promise.

So for Halloween I scoured the internet for baked goods involving pumpkin and found one for pumpkin s'mores on Bakers Royale. S'mores are a traditional campfire treat in the US and Canada. They're a roasted marshmallow and chocolate between two graham crackers (kinda like digestive biscuits from what I can gather). Ooh! And also, after spending a Sunday afternoon running around trying to find tinned pumpkin in Melbourne, you should be able to find an 800g tin at Thomas Dux.

Feedback from my tasters at work was that this was one of the best cupcakes I've made, so I hope you like the recipe!


Spiced Pumpkin and Rum S'mores Cupcakes with Marshmallow and Nutella Icing
Should make 12 standard sized cupcakes. I doubled the recipe and actually got 36 cupcakes!

Ingredients
Spiced Pumpkin and Rum S'mores Cupcakes
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups caster sugar
  • 2 eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon nutmeg (fresh if you have it)
  • 1/4 teaspoon ground cloves
  • 11/2 teaspoons vanilla
  • 1 1/2 cup pumpkin puree
  • 1/4 cup rum
Marshmallow Icing
  • 4 egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup (or 220g) caster sugar
Directions
To make the Spiced Pumpkin and Rum S'mores Cupcakes  
  1. Line tins with cupcake cases. Heat oven to 220 degrees C.
  2. Place flour, baking powder, baking soda and salt in a bowl and mix to combine. Set aside.
  3. In a separate bowl combine sugar and eggs and use an electric mixer until well combined and mixture becomes thick and light in colour (about 1 minute).
  4. Drizzle cooled butter into mixture and hand whisk to combine. Add oil and buttermilk to mixture and mix in. Add in cinnamon, ginger, nutmeg, cloves, vanilla and mix to combine. Add pumpkin puree and rum and mix to combine.
  5. Pour flour mixture into wet mixture, and using a wooden spoon or spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).
  6. Fill cupcake cases 2/3 of the way with batter
  7. Bake for 18-20 minutes or until a wooden skewer comes out clean. Remove from oven and transfer to a wire rack to cool.
To make the Marshmallow Icing
  1. Place the egg whites, cream of tartar and caster sugar in a large heat proof bowl over a saucepan of simmering water and whisk with your electric mixer for 4-5 minutes, or until thick.
  2. Remove from the heat and whisk for a further 3-4 minutes or until cooled to room temperature and ice your cupcakes!
  3. Drizzle Nutella over the top to get the
Tips: 
  • If you couldn't be bothered do to step 1 like me, you can electric mix the ingredients for half an hour until you get the consistency of icing that I got. I suggest you just follow the recipe unless you have a stand mixer and can walk away and let it keep mixing!
  • If the icing stands too long in the bowl, it can get hard, so just give it another stir and add a tablespoon of water if you need to.
004 Pumpkin and Rum S'mores

004 Pumpkin and Rum S'mores

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