Halloween was 2 days ago… Thanksgiving is less than a month away… and Christmas is a month after that. It’s safe to say that pumpkins are on everyone’s brain!
I got an order last week to make some halloween inspired cupcakes, but the trick was they needed to be Happy Hour-inspired cupcakes (AKA: FULL of booze).
So how do you combine pumpkins and booze?!
I did some research… and then some thinking… and then some more research… before I finally decided that a spiced rum would be the most complimentary alcohol to pumpkin treats. I finally decided to make Pumpkin Cupcakes with Maple and Rum based on a recipe from the Cupcake Project.
I topped the cupcakes with Martha’s trusty swiss meringue buttercream that had been flavored with a heavy dose of spiced rum. Combined I thought the cupcakes tasted just a hair on the buttery-sweet side. They were really good, but maybe just a bit rich for my liking. In the future I’d consider adding a hint of maple syrup to the buttercream to enhance the flavor in the cupcakes and to mellow the afterbite of the rum. 🙂
That night I baked 2 dozen Pumpkin Rum cupcakes, 2 dozen Irish Delight cupcakes, and 6 dozen pumpkin whoopie pies. The whoopie pies were absolutely adorable and alcohol free…
… but I think I was most proud of the cupcakes. The flavors were spot on, but the fondant pumpkins and witches hats really made them shine!
Hope everyone had a safe and happy Halloween!
Photos by Maurice Trudell