These spiced pumpkin EVOO cakes with cinnamon vanilla buttercream frosting are the fall treat!
Ingredients for Cake
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2 ⅔ cups all purpose flour
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2 tsp. baking soda
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2 tsp. baking powder
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2 tsp. ground cinnamon
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¼ teaspoon fresh grated nutmeg
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1 tsp. salt
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1 15 oz. can solid pack pumpkin (1 ¾ cups)
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1 cup granulated sugar
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1 cup dark brown sugar
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1 cup sweet Extra Virgin Olive Oil (such as Arbequina)
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4 large eggs
Directions
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Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.
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Sift together the flour, baking soda, cinnamon, nutmeg and salt.
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In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.
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Add the eggs one at a time beating after each addition.
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Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.
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Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
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Makes 36 standard size cupcakes
Ingredients for Frosting
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1 cup granulated sugar
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4 large egg whites
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1 teaspoon cinnamon
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2 teaspoons vanilla extract
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¼ tsp. salt
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3 sticks unsalted butter cut in to ½ inch cubes and brought to (room temperature!)
Directions for Frostng
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Put the sugar, egg whites and salt in to a metal mixing bowl.
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Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat.
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Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).
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Add the butter cubes one at a time to beating after each addition until smooth.
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Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated.
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Allow the cupcakes to cool before frosting
