Everywhere around me it seems like people I care about are suffering through something. Even in the blogosphere I’ve been reading about tough situations, sad days and bad news. It’s heartbreaking.
Though my thoughts and prayers go out to all of the people in my life, sometimes there is nothing better than a big plate of something to make it all better, if only for a few minutes.
For me, comfort food doesn’t have one identity; rather, it represents anything that makes the blues go away. Today, I invite you to serve up one of these adorable cupcakes to your friends and family.
The smiles will begin and just one smile is representative that yes, the pain will be gone soon.Be advised, this isn't a quick recipe, but it will truly brighten your day, promise!
What ya need:
1 batch of pie crust (2 pieces, can be your recipe, but I used store-bought)
1 15 oz. can pumpkin pie filling
1 1/2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. granulated sugar
2 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup whole milk
2 1/2 cups flour
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
8 oz cream cheese, room temperature
2 cups powdered sugar
1 cup butterscotch chips
splash of whole milk
What ya do:
1. Preheat the oven to 425 degrees and prepare the mini pumpkin pies: Mix up the pumpkin pie mix according to the can’s directions. Roll out the pie crust and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (about 2-inch diameter)
2. Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix about 2/3 of the way to the top. Bake the pies for about 7 minutes at 425 degrees and then turn the oven down to 350 degrees and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.
3. Cool on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.
4. For the cupcake batter, combine the butter and the cream cheese and whip until creamy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.
5. Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Gently put a mini pie on top of each bit of batter and top with another heaping tablespoon so mini pie is completely covered.
6. Bake at 350 degrees for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.
7. Allow them to cool in the cupcake tray for at least 10 minutes before moving to a wire rack. Once they are cool frost them with the buttercream.
1. To make the buttercream, melt down the butterscotch chips with a tablespoon of whole milk in the microwave, and allow to cool a little bit while you cream the butter and cream cheese. When the butter and cream cheese are well mixed, add in powedered sugar about a ½ cup at a time until creamy.
2. Turn the mixer to low and slowly drizzle the cooled butterscotch into the frosting to your taste. I used about all of it.
3. Feel free to top with little cookies or extra pie crust!
Cheers! And if you're having one of those days, please make these!