As of this week, I’m officially a member of the Martha Stewart Cupcake Club (a.k.a MSC). For my non-blogger friends, this is an online cupcake blogging community where the members bake a recipe from Martha Stewart Cupcakes Book on a monthly rotating basis as we’re trying to bake all of the 175 recipes on her book. We will post one recipe on the 15th of every month selected by a member.
The October recipe was pumpkin patch cupcakes, selected by Kim from What the Whisk. You can find the recipe on page 236. I love the idea of baking something with pumpkin this month, because after stocking up on canned pumpkin in the fear of not having any for Thanksgiving, I have about six cans sitting in my pantry. I also did not tweak the recipe, and I’m glad that I left it alone. I really enjoyed the flavor & the moistness of the cupcakes–and I actually think that they will taste great without the frosting. Gasp! Did I just say that? Yes, I did. I don’t particularly have sweet tooth, so I appreciate that the batter wasn’t extremely sweet.
I still made the frosting, because Red loves frosting–and we both enjoyed this cream cheese frosting. Although… I had a hard time trying to pipe it into rose and I was really bummed out! But they still made pretty nice looking cupcakes!
I also did not attempt making the gum paste pumpkins because I was running out of time. Maybe I will try it next time though. Great pick!