This month's Martha Stewart Cupcakes recipe was selected by Kim at What the Whisk. We baked the Pumpkin Patch Cupcakes on p. 236.
I was admittedly excited to try these cupcakes. First of all, marzipan scares the crap out of me, and this time I let the fear win. When I saw the picture of Martha's cupcakes, the first thing I thought of was one of my favorite Halloween treats - Mellowcreme Pumpkins. So, yes, I cheated, and planned to use Mellowcreme Pumpkins on my cupcakes. Sue me. Then I promptly forgot to put the damn pumpkins on the cupcakes before my little photo session. So imagine a Mellowcreme Pumpkin atop this lovely cupcake.
The batter for this recipe was really easy to put together - no muss, no fuss. Nothing too complicated, although I did halve the recipe, and double-checked my math no less than 3 times before I let myself get started (I've gotten burned too many times by halving recipes!). I do think that the cupcakes should have cooked perhaps a minute longer than they did - they felt especially spongy after cooling off fully. Speaking of which, does anyone really turn out their cupcakes the way Martha says to? Whenever I try this method, my cupcakes either totally fall apart, or they stick to my countertop. Any advice? Tips? Tricks? I usually wind up using a knife to try my cupcakes out of the pans.
I did taste these, which is especially daring for me, because I'm not a pumpkin fan (nor am I a big fan of spice cake). I didn't despise the taste, but I also didn't love them. I didn't feel compelled to to eat an entire cupcake. This is precisely why I have an impartial taste tester, who loves spice cakes and anything pumpkin to determine how they were. Husband said the flavor was awfully tasty and the cupcakes were super moist. He likened them to pumpkin pie in a cupcake, although the cream cheese frosting didn't exactly evoke the whole pumpkin pie flavor. He did say that these are another "muff-cake," just like the Banana Pecan Cupcakes and Zucchini Spice Cupcakes.
I strongly considered making a different frosting for these cupcakes, because this would be the third time I've made Martha's cream cheese frosting - not to say that I don't enjoy the cream cheese frosting, it just kind of gets tiring to make the same frosting over and over and over. But I only thought about it briefly before remembering that I had bought all that I needed for cream cheese frosting, so I stuck with it.
Next month, we'll be doing Candied Sweet Potato Cupcakes, I'm very curious about those, given that I've never heard of a sweet potato cupcake. It will be interesting, I'm sure! Stay tuned for more Martha Stewart Cupcakes adventures!