Pumpkin Ginger Cupcakes with Toasted Marshmallow Frosting

I. Love. These. Cupcakes. 

Period. 

That's really all I have to say about them.

I found this recipe written down in my recipe book from last fall, and knew that it must have been good (or why else would I have kept it?), but I didn't expect such a delicious and perfect fall cupcake. How had I ever forgotten it? It has the perfect flavor combination, and this year I decided to add toasted marshmallow frosting on top (not really sure, what I used last year), and it's fluffy and airy texture compliments the moist cupcake perfectly.

The decorations on top are made from marshmallow fondant (recipe here), and the toasting of the marshmallow frosting was a last minute decision. The last time I made marshmallow frosting I was discouraged because I really wanted to toast it, but I didn't have a torch and using a regular lighter was not cutting it. I still don't have a torch, but this time decided to put the freshly frosted cupcakes on a baking sheet and under the broiler for a minute or so (obviously watching them very carefully!). Now, you don't have as much control with the toasting this way, but they turned out pretty good, and if eaten right away you have that nice crunch to the outside of the frosting. Once toasted, the fondant hats and pumpkins didn't really stick to the top of the cupcakes on their own, so I had to dab some more frosting underneath them; after that they were fine!

To make the witch's hat out of fondant, I cut a circle out of the rolled fondant using a small measuring cup (if I had a small enough circle cookie cutter I would have used that). Then I made a teardrop shape out of the purple fondant and flattened the bottom. I bent the tip of the teardrop a couple times to get the desired effect I wanted, then attached it with a dab of water to the circle already cut out. Then I cut long strips out of green rolled fondant and attached those to the base of the hat. Finally I cut small pieces of rolled orange fondant to piece together to make the buckle on the hat.

The pumpkins were less labor-intensive. I simply rolled a small amount of orange fondant into a ball and then scored it using a toothpick. You don't need to drag the tip of the toothpick through the fondant, you can simply press the toothpick (lengthwise) into the fondant to make a groove. Then I took some of the leftover green fondant from the hats and made little stems to attach on top.

I hope you try these delicious cupcakes and have a happy Halloween!!

pumpkin ginger cupcakes with toasted marshmallow frosting

{Makes 24 cupcakes}

for the cupcakes:

{recipe from allrecipes.com}

Ingredients

• 2 cups flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup crystallized ginger, finely chopped 
• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree 

Directions

1. Preheat oven to 350°F and line cupcake pan. Whisk flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves and crystallized ginger in a medium bowl.
2. Beat butter, granulated sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. Add 3 of the eggs, one at a time, beating between each one. Beat in vanilla and pumpkin puree with the last egg. Stir in flour mixture until just incorporated. Pour batter into liners.
3. Bake in preheated oven until golden and tops spring back, about 20 minutes. Cool in pans for 10 minutes before moving to wire rack to cool completely.

for the marshmallow frosting:

{recipe from Martha Stewart}

Ingredients

• 8 egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract

Directions

1. Place egg whites,  sugar and cream of tartar in heatproof bowl of electric mixer. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes (if you rub the mixture between your fingers you should not feel any graininess).
2. Transfer bowl to electric mixer fitted with whisk attachment, and beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 to 7 minutes. Add vanilla and mix until combined. Use immediately to frost cupcakes as desired. Once cupcakes are frosted place on baking sheet and put under broiler on high for approximately 1 minute, until frosting is toasted (BE SURE TO WATCH CAREFULLY), or use a torch to toast frosting.