Pumpkin Cupcakes with Cloud Frosting

This frosting is Martha's 'Seven Minute Frosting' which seems to be a staple for her. After seeing her make it a lot on air and finding it in most of her recipes, I decided to give it a go. Not hard to make and it has a nice look on cupcakes because it comes out very glossy and shiny. It kinda tastes like marshmallow fluff mixed with whipped cream.

I have to say though I do prefer buttercream. I just like that really thick sweet, bite through it frosting. I can just eat buttercream with a spoon straight, this one not so much. But it is still super tasty, so if you like marshmallows or whipped cream, go for it, you will love this.

Happy Easter! Or soon to be Easter. Easter Season let's say. I think these are a nice cupcake for spring. The pumpkin cupcake is light and soft. It has a great strong flavor but seriously the opposite of dense. These cupcakes are dangerous ones because the frosting is just as well, light, so it is very easy to inhale them.

I made the little pinwheel toppers! I had intended for them to be fairly larger but after printing the design I wanted on paper and then the pinwheel layout, I realized I did the layout too small. But I decided to just continue on with these ones because it seemed like a lot of ink to waste. So little pinwheel chains and pinwheel wheels, it is! I am pleasantly surprised with them.


Pumpkin Cupcakes

1 3/4 cups (218g) flour
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp of each: nutmeg, allspice, cloves
1 tsp baking soda
1/2 tsp of each: sea salt, baking powder
6 tbsp (85g) melted butter, cooled
1 1/2 cup (300g) sugar
2 eggs 
1 tsp vanilla
1 cup (244g) canned pure pumpkin
1/3 cup (78ml) water

Oven 350
Line 2 cupcake tins
Sift flour, spices, soda, powder and salt
Set aside
Mix butter and sugar
Add eggs, pumpkin, vanilla and water
Mix all together
Bake for 15-20 minutes

cloud frosting

2 1/2 cups (500g) sugar

6 egg whites at room temperature

1/2 cup (118ml) water

1/2 tsp cream of tartar

1 tbsp vanilla


In the bowl of a stand mixer, combine sugar, egg whites, water and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and is warm to the touch, 3-5 minutes. Transfer bowl to stand mixer fitted with whisk attachment. Beat on high speed until frosting forms stiff peaks, 12-16 minutes. Add vanilla and beat until combined.

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