Spiced Pumpkin Cupcakes
Here’s something a little different to hand out to those trick-or-treaters! Use up a chunk of pumpkin and impress your friends with these fluffy, spicy and delicious pumpkin cupcakes!
250g pumpkin flesh
280g plain flour
½ tsp. salt
1 tsp. baking powder
½ tsp. bicarbonate of soda
½ tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. cloves
200g caster sugar
Cut up the pumpkin flesh into even thumb-sized pieces and cook for 15 minutes in a pan of boiling water. Then drain and puree in a blender.
Tip: when boiling or roasting something as dense as pumpkin – think also of potatoes, carrots or squash – it’s best to bring the temperature up gradually to avoid cooking the outside faster than the middle.
Preheat the oven to 190C. Sift together the flour, salt, baking powder, bicarbonate of soda, and the spices.
In another bowl, mix the sugars and butter together (melt the butter just a little first, if you keep it in the fridge). Beat in the egg, then add the milk, pumpkin puree and all of the dry ingredients.
Mix into a light batter and measure out into 24 cupcake cases. Cook for 25 minutes until brown.
For the Icing
Mix together 50g of butter, 200g of cream cheese and 350g of icing sugar. Add a teaspoon of vanilla extract and beat until fluffy. Ice the cupcakes when cool and sprinkle with a little cinnamon.