Pumpkin Cupcakes

I decided - very early on I'll admit, but I'm just so excited by my baking pursuit - to try out the pumpkin cake batter I plan on using for my Halloween cake! I went looking for canned pumpkin puree in the supermarket but all that got me was a bloody toe after I dropped a can of baby corn on it. Okay so I opted for a bag of ready diced butternut pumpkin which I brought to the boil and then blended to a smooth consistency to create my pumpkin puree needed for my recipe.

I doubled the ingredients (listed below) which make 12 cupcakes, to make 24 for the purpose of flavour experimentation, with the intention of turning this batter into a 4-5 layer cake come October.

I was a little concerned at one point that the batter was far too runny thanks to the addition of milk and eggs but I fought the urge to add more flour and poured the mixture into a measuring jug. Into the cupcake cases and into the oven at 170˚C and they turned out perfectly!

As for the taste, they remind me a little of carrot cake which I suppose is not too surprising considering how close in texture, flavour and colour carrots and pumpkin are in the vegetable world. Beautifully moist and absolutely delicious, it's safe to say this is a winner!

This sponge is delicious paired with cream cheese frosting, the recipe for which is written below.

Pumpkin cupcakes

Ingredients:

120g plain flour 140g caster sugar 1 tbsp baking powder 1&1/2 tsp ground cinnamon  Pinch of salt 40g unsalted butter (room temp) 120ml whole milk 2 eggs 200g puréed pumpkin

Method:

Preheat oven to 170˚C

Combine dry ingredients with butter and either put in a food processor or mix by hand until you have a sandy consistency. Pour in the milk and beat with a hand mixer until well mixed. Add the eggs (I find breaking them up first helps them combine easier) and beat well. Stir in the pumpkin purée by hand until well mixed. I then pour the mixture into a measuring jug as it makes it easier to pour into the cupcake cases. Bake for around 20 mins , but check about 4 mins before the timer goes off - you're looking for cakes that are springy to the touch and a knife that comes out clean when inserted. Leave to cool.

Double the recipe for a cake.

Cream cheese frosting 

Ingredients:

300g icing sugar (sifted) 50g unsalted butter (room temp) 125g cold cream cheese

Method:

Beat icing sugar and butter on medium-low speed until mixture comes together. Add cream cheese in one go and beat in until it's completely incorporated. Turn mixer up to high and beat for around 5 mins until light and fluffy. Do not over beat or the mixture will become runny. 

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