1/2 cup canola oil
1/4 cup (1/2 stick) unsalted butter, softened
1¼ cups granulated sugar
3 large eggs
3 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup buttermilk
1 (15-oz.) can pumpkin
1 teaspoon vanilla
7-minute maple frosting
Preheat oven to 350 degrees F. and line muffin tins with paper cups.
In a large bowl with an electric mixer, beat oil, butter, and sugar until smooth. Add eggs one at a time and beat on low until fluffy.
In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, nutmeg, and salt.
Add 1/3 of the dry ingredients to the wet mixture and beat just until combined. Add 1/2 of the buttermilk, beat to combine, and follow up with another 1/3 of the dry ingredients, the remaining buttermilk, and the rest of the dry ingredients, mixing to combine after each addition.
Stir in the pumpkin and vanilla by hand. Spoon batter into lined muffin cups 3/4 full and bake 20 to 22 minutes.
Frost cooled cupcakes while frosting is still hot.
Makes 24 to 36 cupcakes.
3/4 cup Grade B pure maple syrup
1 1/4 cups granulated sugar
2 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
Combine all ingredients in the top of a double boiler and beat with an electric hand mixer for 1 minute.
Place pan over simmering water, being careful not to let water touch the bottom of the pan.
Beat with an electric mixer 7 minutes, until stiff peaks have formed.
Remove from heat and use immediately.
This recipe comes from Our Sweet Basil Kitchen
Cade and Carrian Cheney are the husband-and-wife-team behind the popular Oh, Sweet Basil food blog. Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. Their innovative dishes will elevate and reinvigorate your everyday recipes and impress your friends and family. Available at Deseret Book.