Why not try making this Pumpkin Cupcakes Recipe
Serves:- 24
Preparation Time:- 25
Cooking Time:- 25
Ready:- 50
Ingredients:-
- 280g plain flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 110g butter, softened
- 200g caster sugar
- 5 tablespoons brown soft sugar
- 2 eggs, room temperature
- 180ml milk
- 250g pumpkin, cooked and puréed
- Topping Cinnamon Cream Cheese Icing
- 200g cream cheese, softened
- 50g butter, softened
- 350g icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Method for Pumpkin Cupcakes Recipe:-
Preheat an oven to 190 C / Gas 5.
- Line a muffin tray with 24 muffin cases.
- Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb
- With an electric mixer beat together 110g of the butter, caster sugar and the brown sugar. Until the mixture is light and fluffy
- Add the eggs in on at a time. Make sure they have blended in to the butter/sugar mixture before you add the next.
- Stir in milk and the pumpkin purée.
- Mix in the flour mixture from earlier. Make sure its all mixed in well.
- Pour into the muffin cases – do not over fill.
- Bake in the oven which you preheated for around 25 minutes until they are golden and test by using a skewer into one which will show it coming out clean.
- Once you have taken them out. Leave to cool for 5 minutes. Then place on a wire rack to cool down completely.
.Icing
- Mix the cream cheese and 50g of butter with an electric mixer
- Beat in icing sugar slowly until all mixed in. Mix in the vanilla extract ,1 teaspoon ground cinnamon. Beat until fluffy
- Ice the cupcakes once they are cool, ice with the cream cheese icing.
