miércoles, 28 de noviembre de 2012

Pumpkin Cupcakes with Cream Cheese Frosting

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Pumpkin time! Great!

I love pumpkin, I usually cook it in a creamy soup with a hint of cumin. But this is the "classical" option...it's amazing what you can do with a pumpkin: ice cream, cookies, cakes etc... Today I'm sharing a cupcakes recipe. They're so cute those little chaps, and they don't last much, the cake is soooo smooth and soft, just delicious!

Alejandro a friend from the kitchen garden gave me two huge pieces of pumpkin. But this is no ordinary pumpkin, Alejandro won the pumpkin contest 2012!! He definitely knows how to grow the thing! ...I wish I will be able to get the same result next year. 
To have a look at our kitchen garden to rent (Ciudad Real, Spain):

for 12 cupcakes:

For the cupcakes: 
200g plain flour
1,5 tea spoon baking powder
150g sugar
100ml soft olive oil (not too strong in taste)
180ml(or 250g) mashed pumpkin
2 teaspoon cinnamon powder
1/4 teaspoon ginger powder
1/4 teaspoon clove powder

For the frosting:
120g Philadelphia cheese or similar,cold.
120g butter at room temperature
300g icing sugar
1 tablespoon of milk 
Preheat the oven to 160ºC.
Sift the flour with the spices and the baking powder. Set aside.
In another bowl, beat the eggs with the sugar and the olive oil. Blend with the pumpkin mash.  
When the mixture looks smooth, blend in the flour.
Line a muffin tin with paper cases (it helps to maintain the cupcake in it place while cooking :)).  
Spoon the mixture into the paper cases until about two-third full (it's important not to "over-fill" the cases).
Bake for 20-22 minutes or until the top is springy to the touch. The cooking time is very important, if you leave them 2 extra minutes in the oven they won't be as soft and smooth as wanted).  
Remove from the oven, let them cool 5mn in the tin on the oven tray. Then remove them from the tin and place on a cooling rack.


For the frosting, mix the butter with icing sugar et the tablespoon of milk with an electric mixer in a bowl until smooth. Cover the bowl with a cloth if you don't want your kitchen to look like a Christmas landscape!) Then, beat in the cold cheese. Beat for a few minutes until light and creamy.  
To decorate the cupcakes, dollop on some frosting and swirl it with a knife or a spoon, or use a piping bag with a star nozzle.  
You can sprinkle with nuts splinters. 

It's killer!!! :)

Recipe from Objetivo Cupcake Perfecto, the best blog ever for cupcakes and bakery. Thanks Alma!

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