Spiced pumpkin

INGREDIENTS

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

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

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.

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.

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.

Let the cupcakes cool for a few minutes in their trays before placing on a wire rack to cool completely.

To decorate, use the cinnamon cream cheese frosting and top with a sugarcraft pumpkin.

#spiced #pumpkin #peggyporschen #cupcakes #ginger #nutmeg #cloves #creamcheesefrosting