PUMPKIN AND MAPLE FROSTED CUPCAKES
Ingredients
115 g unsalted butter at room temperature
2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
½ tsp salt
¼ tsp freshly ground black pepper
2 large free range eggs
½ cup buttermilk mixed with 1 tsp vanilla extract
350g cooked pumpkin, pureed
Frosting
500 g cream cheese, softened
2 cups icing sugar
115 g unsalted butter, at room temperature
¼ cup pure maple syrup
2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
½ tsp salt
¼ tsp freshly ground black pepper
2 large free range eggs
½ cup buttermilk mixed with 1 tsp vanilla extract
350g cooked pumpkin, pureed
Frosting
500 g cream cheese, softened
2 cups icing sugar
115 g unsalted butter, at room temperature
¼ cup pure maple syrup
Method
NB: I steamed my pumpkin until very soft, drain well and puree until smooth. Preheat the oven to 175C. Put 18 pretty cup-cake papers into muffin tins.
Cream the butter and sugars until light and fluffy for about 5 minutes. Meanwhile sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt and pepper in a medium bowl.
Alternately add the eggs one at a time beating well. Beat in the pumpkin and mix until smooth. Alternate adding the flour and milk mixture (I like to begin and end with the flour). Mix until well combined. Spoon into the papers – you want them ¾ full. Lightly tap the pans once to remove any air bubbles. Bake the cakes until a toothpick comes out clean, about 20 to 25 minutes. Cool the cupcakes completely on a cooling rack.
Cream the butter and sugars until light and fluffy for about 5 minutes. Meanwhile sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt and pepper in a medium bowl.
Alternately add the eggs one at a time beating well. Beat in the pumpkin and mix until smooth. Alternate adding the flour and milk mixture (I like to begin and end with the flour). Mix until well combined. Spoon into the papers – you want them ¾ full. Lightly tap the pans once to remove any air bubbles. Bake the cakes until a toothpick comes out clean, about 20 to 25 minutes. Cool the cupcakes completely on a cooling rack.
Comments
Glorious, velvety pumpkin with a sprinkle of spice and creamy maple frosting makes for a sensational cupcake!