Warming cupcakes #2

This is the second part of my warming cupcake series. The Second cupcake is a spicy pumkin spice cupcake with creamy cream cheese frosting. I just love cream cheese frosting, don’t you?! It’s tangy, sour, sweet and creamy. Even though I love to bake, I dislike thing that’s too sweet and this cupcake is guaranteed to be less sweeter than a regular cupcake. You can easy make a cake by putting the batter into a 8″ cake tin and fill it with pumpkin puré and frost with cream cheese frosting!

PUMPKIN SPICE CUPCAKES
2 cups flour
1/2 cup butter
1 cup brown sugar
1 cup Pumpkin puré *see note*
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1/3 teaspoon baking powder
1 teaspoon cinnamon
1/2 teasoon ground gloves
1/2 teaspoon nutmeg

METHOD
put oven on 175c/350f

Cream the butter in a bowl until completely smooth and creamy then add the sugar, continuing beating the sugar and butter until light and fluffy and add eggs one at a time.  Slowly add half of the flour (1 cup), baking soda, baking powder, nutmeg, ground cloves and cinnamon. Add the rest of the flour, butter milk. Add the pumpkin puré and carefully fold it into the mixture

Portion the batter evenly in cupcake liners. Make sure to use a cupcake tin!! :-)
And bake for approximately 15-20 minutes or until stick comes out clean. Make sure to use your brain here, every oven is different, and baking time in not accurate. So watch your cupcakes like a hawk!

Take out and let cool.

*Note:  Use canned pumpkin puré or make your own by chopping your pumpkin into small chunks and roast in oven on 175c/350f until soft. Let cool and add 1/2 teaspoon cinnamon and 1/2 ground cloves.   500g pumpkin makes approximately 1 1/3 cup.


PUMPKIN PURÉ FILLING
1/3 cup pumpkin puré
2 tablespoons cream cheese

METHOD
Mix the pumkin puré together with the creamcheese. Pour into pipingbag and fill the cupcakes by inserting a small tip into the centre of the cupcake and squeeze.

CREAM CHEESE FROSTING
1/2 cup butter
8 ounces COLD cream cheese
2 cups icing sugar
squeeze of lemon juice

METHOD
Cream the butter until soft, add a squeeze of lemon juice and half of the icing sugar (1 cup). Add the cream cheese, but be careful not to over-mix. Add the restoring icing sugar and mix.

Frost you cupcakes and sprinkle cinnamon on top for decoration.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s