This amazing cupcakes are from a recipe my mum gave me. They taste amazing, spiced and not too sweet, perfect for Autumn. This picture are my mum’s:
I made mine using the scrapings from my Halloween pumpkin craving and served them as Halloween treats for my friends.
Ingredients: 110 g butter, 240 g brown sugar, 2 large eggs, 1/2 tsp vanilla extract, 100 g pumpkin purée, 245 g flour, 1 baking powder sachet (16 g) 1/2 tsp cinnamon, 1/2 tsp ground ginger, 120 ml buttermilk,
Butter cream: 175 g cream cheese (like Philadelphia), 450 g icing sugar. 125 g butter, 1/4 tsp cinnamon, 1/4 tsp ground cloves,
Preheat the over at 160ºC and prepare the cupcake liners in the oven tray.
In a big bowl mix the butter with the sugar until smooth and the colour changes.
Add the eggs one by one.
Add vanilla essence and pumpkin purée, mix until even.
In another bowl mix flour, cinnamon, ginger and baking powder.
Add the buttermilk and dry ingredients to the previous bowl, do it in 3 different slots mixing well between each time.
When the mix is uniform, fill in the cupcake liners up to 2/3 of their capacity. Put the cupcakes in the preheated oven at 160ºC for about 25 min, Keep an eye on them as the times change form oven to oven.
Once cooked leave them to cool in a cooling rack and meantime prepare the butter cream.
Mix all the ingredients together until well integrated and put the butter cream in a piping bag with the tip of your choice. My mum used the Wilton Star tip 1M.
I dyed my butter cream with orange and black gel dye to add a bit of extra wow-factor for Halloween and topped up the cupcakes with orange and brown m&m. My mum used fondant and sprinkles.