Today just happens to be one of my favorite days of the year. Don’t let the abnormally high temperatures in most of the country fool you into thinking that autumn isn’t here. Because it is. Check your calendar. I’ll wait.
That’s right! Time to start thinking about wool coats, hayrides, falling leaves and harvest foods. Pumpkin and apple and sweet potato, mmm mmm. This is easily my favorite time of year. Once we hit October, I’ll be on cloud nine.
To celebrate the first official day of autumn, I decided to bake up some pumpkin cupcakes. And what better pumpkin cupcakes, than these bad boys over at The Busty Baker. Danae made that cinnamon rum frosting about this time last year and I just about lost my mind over it. It’s dangerously good.
I knew I needed a little extra oomph in these cupcakes, and remembered that I had another tube of marzipan left over from my Carrot Cake Cupcakes a while back, so I set to work making an army of pumpkins.
I used the sturdy part of sprigs of mint to make the stems for the pumpkins, and pressed a toothpick against their sides to make the indentations. I wasn’t sure about them at first, but as soon as I put the stems in, I knew I had a winner.
Finally, I set to work on the frosting, loaded it up into a piping bag, and swirled my way through 22 cupcakes. Twenty of those cupcakes were then topped with a marzipan pumpkin. And then I took what might be the greatest photo of a baked good that I’ve ever taken:
I found those copper colored cupcake wrappers at a grocery store in midtown. They were over $3 for 24 wrappers, but I really think they completed the look.
I brought these into work this morning and distributed them to some of my co-workers. The reviews were pretty positive (but, c’mon, how could they NOT be?), with one woman telling me she thought they were “gourmet cupcakes, like ones you’d go to a bakery to get” and another guy took a bite and said, “These are heaven.” Heaven! And that’s coming from a guy named Jesus, so I’m pretty sure he knows what he’s talking about.