This month's MS Cupcakes Club recipe featured the Pumpkin Patch Cupcakes, in perfect time for Halloween. In the cookbook they have a super cute marzipan cupcake on each cake. Unfortunately I just spent 4 hours working on a garden themed cake with vegetables made of starbursts and laffy taffies and I was just not in the mood to take the time to make a bunch of tiny pumpkins.
Overall, this recipe is a grand slam! The cupcakes are not too overpoweringly pumpkin, they are very light and just the right moistness level. They are not dense and thick like pumpkin bread, and lighter and a bit sweeter than a muffin, they truly live up to a cake consistency. The flavor is amazing. My family doesn't usually like pumpkin flavored things, we're more sweet potato people, but these cupcakes definitely make me rethink that. They're delicious!
We started eating them without frosting because I made them late night, and the universal feeling was that they don't really need frosting at all because they are so delicious naked.
These cupcakes are a perfect way to welcome in fall and pumpkin season, and a cinch to make! I had all the ingredients already at home except for the canned pumpkin. I halved the recipe and still got 18+ cupcakes! For whatever reason Martha's recipes always turn out way more than the predicted amount. Overall this recipe was fantastic, and I will definitely be making it again!
1 comment:
Glad you made these! They look good!
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