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Categories:
flour baking soda cinnamon nutmeg salt allspice cloves unsalted butter sugar milk eggs unsalted butter powdered sugar milk ginger vanilla
Viewed: 13 - Published at: 4 years agoIngredients
- 3 Fuyu persimmons stems removed and coarsely chopped
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon plus more for sprinkling
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup milk
- 2 eggs
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons minced ginger
- 1/2 teaspoon vanilla
Method
- Heat oven to 350°F. Line the KitchenAid(R) Professional-Grade Nonstick Muffin Pans with paper baking liners.
- In a KitchenAid(R) 13-Cup Food Processor, pulse chopped persimmons until mostly smooth. Measure out 3/4 cup pulp; save or discard leftovers.
- In large bowl, whisk flour, baking soda, 1/2 teaspoon cinnamon, nutmeg, salt, allspice and cloves. In separate large bowl or bowl of a KitchenAid(R) Stand Mixer, cream butter and sugar on medium speed until light and fluffy. Add persimmon pulp, milk and eggs; beat on medium speed until combined. Add flour mixture and stir until well combined.
- Divide batter evenly among paper baking cups (about 3/4 full). Bake 30 minutes until toothpick inserted in center comes out clean. Transfer cupcakes to cooling rack to cool completely.
- For the frosting
- Meanwhile, in a large bowl or clean bowl of a Stand Mixer, beat butter until smooth and creamy. Beat in powdered sugar. Stir in milk, ginger and vanilla.
- Frost fully cooled cupcakes. Sprinkle with cinnamon, if desired.
