This week seeing as it was Thanksgiving on Thursday I decided to use some of my pumpkin puree and make some cupcakes :)
I chose (predictably) a hummingbird recipe, and it's another really simple one (and delicious too!)
You will need:
There is so much white and orange in this picture!
120g plain flour
140g caster sugar
1 tablespoon baking powder
1 1/2 teaspoon cinnamon
40g unsalted butter (room temp.)
200g pumpkin puree
1) Place the flour, sugar, baking powder, cinnamon and butter in a bowl and whisk together (slowly, or you'll make a mess!) until you get that strange sandy consistency.
2) Gradually add the milk while beating slowly.
3) Add the eggs, and beat into the mixture.
4) Stir in your pumpkin puree, and divide the mixture into cupcake cases.
5) Bake in a preheated oven at 107C/325F/Gas mark 3 for around 20 minutes (Mine actually took closer to 30, I think because my pumpkin puree is a little more liquidy than the canned stuff usually is) until springy and a skewer comes out clean.
Time for frosting! The hummingbird cookbook recommends using a cream cheese frosting (the recipe for which is in my red velvet cupcake recipe) but as I had no cream cheese I settled for butter icing- with my own little twist :)
You will need:
250g icing sugar
80g unsalted butter
1) Place the milk in a jug/bowl/cup with a little cinnamon and nutmeg- probably around 1/3 teaspoon of each (sorry I didn't measure it!)
2) Gently heat the milk in the microwave- this will help the flavours infuse into the milk, I think it tastes better and more 'smooth' that way.
3) Place the icing sugar, butter and spiced milk into a large bowl, and beat together on a low speed until well mixed. Turn your mixer up to high and beat for several minutes until light and fluffy.
4) Spoon or pipe the icing onto your cooled cakes, and enjoy! :)
Are you a fan of all-things-pumpkin? I really am- I can't wait to make pumpkin pie again :)