This recipe is for some cupcakes I found in the November issue of Everyday with Rachael Ray. I am going to make these for Thanksgiving.
1 eight ounce package cream cheese at room temperature
1/2 cup powdered sugar
2 large eggs plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup brown sugar
simmering water
3 sticks unsalted butter cut in to tablespoon size pieces and chilled
1.) Place a rack in the lower thrid of the oven and preheat to 350 degrees. Line a 12 cup muffing pan with baking liners. Using an electric mixer, beat the cream cheese and powdered sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
2.) In a bowl, whisk hte flour, pumpkin pie spice, baking pwder, and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, and 1 teaspoon vanilla. Whisk in the flour mixture.
3.) Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the pumpkin batter. Bake until springy to the touch, 25 minutes. Let cool.
4.) Using the electric mixer, beat the brown sugar, remaing four egg whites, and remaining 1/4 teaspoon salt. Fill a medium sauce pan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk together the mixture until it reaches 160 degrees on an instant read thermometer.
5.) Transfer the bowl back to the mixer and beat at high speed until fluffy, about 5 minutes. Add the butter 1 tablespoon at a time, then beat for 5 minutes at high speed. Beat in remaining 1/2 teaspoon of vanilla.
6.) Transfer the frosting to a piping bag; pipe large rosettes on top of the cupcakes.
