Spiced Pumpkin Cupcakes

Pumpkin, a veg super popular in the US at this time of year and one that you see being used in dishes on this side of the pond more and more. With Thanksgiving tomorrow I thought this would be an appropriate recipe to share.
I have celebrated Thanksgiving with friends in the UK the past two years and have really enjoyed it. We all have a lot to be grateful for and it’s good to recognise and celebrate this! I will be missing out this year’s feast as it falls on my birthday and I am heading home for a special foodie adventure (keep an eye on my snapchat- bakemystyle – for more details)
So for anyone out there keen to embrace the pumpkin try out my Spiced Pumpkin Cupcakes…

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Ingredients
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Half teaspoon salt
1 teaspoon of cinnamon
Half a teaspoon of ginger
Half a teaspoon of nutmeg
Quarter of a teaspoon of allspice
100ml buttermilk
100ml sunflower oil
2 large eggs
200g pumpkin purée

Icing
100g soft unsalted butter
250g icing sugar
80g Philadelphia (take out of the fridge half an hour before you need it)

Method

Preheat your oven to 190/170 fan oven and line a 12 hole cupcake tin with paper cases. Sieve all the dry ingredients including the spices into a large bowl. Break the eggs to a small bowl and beat gently. Add the eggs, buttermilk, pumpkin purée and sunflower oil to the dry ingredients and mix with a spoon for a minute to roughly combine the wet and dry ingredients. Next mix with your electric hand mixer, just long enough to ensure everything is incorporated. You don’t want to over mix the batter!

Spoon into the paper cases and pop into the oven for 20-22 minutes. To check if they are ready, stick a metal skewer into the centre of the cupcakes. If it comes out dry they are ready but if it comes out with wet batter on it pop back in the oven for another minute or two and check again.
Cool on a wire rack when they are baked.

Next make the icing. With your electric hand mixer beat the butter in the bowl on its own first. Gradually add the icing sugar until it has all incorporated. In a separate bowl mix the Philadelphia with a spoon for minute or two to ensure it is nice and soft and creamy before adding to the butter mix. Fold the Philadelphia into the butter mix before giving it a quick mix with the electric mixer. You don’t want to over mix the Philadelphia or it can curdle!

When the cupcakes are cool decorate with the cheese and butter cream frosting.

I would love to hear if you try these out, use the hashtag #bakemystyle on any pics you share or get in touch on Instagram or snapchat (bakemystyle)

Happy baking!

M X

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