Spiced pumpkin

Spiced pumpkin

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
100g unsalted butter, softened
280g pumpkin puree
1/2 teaspoon fine sea salt
115g buttermilk
325g light brown sugar
4 medium eggs
240g plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Basic cream cheese frosting, cinnamon variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Melt the butter and leave to cool slightly. Place the pumpkin, salt, buttermilk and sugar in a large bowl and, by hand, use a balloon whisk to mix well. One at a time, add the eggs, whisking well between each addition.
  3. Sift together the flour, baking powder, bicarbonate of soda and the spices. Lightly whisk the flour mix into the pumpkin mixture in two batches. Add the melted butter and gently incorporate until just mixed. Using a piping bag or tablespoon, fill the cases until two-thirds full.
  4. Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.
  5. Let the cupcakes cool for a few minutes in their trays before placing on a wire rack to cool completely.
  6. To decorate, use the cinnamon cream cheese frosting and top with a sugarcraft pumpkin.
Tags:
Peggy Porschen Parlour
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