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Pumpkin Patch Cupcakes

  • yield: Makes 22

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Ingredients

  • 1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
  • 1/2 cup Pumpkin Puree, or canned pumpkin puree
  • 1 cup pecans
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 seven ounce packages almond paste
  • Gel food color, orange, brown, and green
  • Cream Cheese Frosting

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans.

  2. Step 2

    In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine.

  3. Step 3

    Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.

  4. Step 4

    Make the marzipan pumpkins: Tint two-thirds almond paste orange, adding food color a dab at a time until desired color is reached. Tint a quarter of remaining paste brown and the rest green. Shape into leaves, stems, and pumpkins (see instructions below).

  5. Step 5

    Decorate cupcakes with frosting and marzipan pumpkins. Store in airtight containers at room temperature up to 2 days

  6. Step 6

    Marzipan Pumpkin How-To: Using a small rolling pin, roll out green almond paste about 1/8 thick; use a leaf cutter to cut out leaf shapes. Roll brown into small ropes; cut and shape into stems. Using the palms of your hand, shape orange into three-quarter-inch globes. Use a toothpick to poke holes in tops of pumpkins and to press creases from top to bottom. Attach leaves and stems to tops with a bit of frosting.

Source
Martha Stewart Kids, 2002

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Reviews (3)

  • emmita 4 Dec, 2008

    Ditched the marzipan fruit and topped with scary Halloween jujubes - these were great. Originally made by a friend so I copied for a pot-luck - big hit both times. Icing incredibly easy.

  • hollywoodgimp 25 Sep, 2008

    Does Martha ever give nutritional valuse for any of her desserts? I can't seem to find them with her recipes.

  • cheesecakecontessa 14 Aug, 2008

    Make for work