A delicious recipe for pumpkin cupcakes that fits perfectly with autumn-winter weather.
Ingredients (for 12 pieces):
- approx. 500g Hokkaido pumpkin (the bowl can be used)
- 200g sugar
- 1 pinch of salt
- 1/4 teaspoon ground allspice (only if compatible)
- 100ml rapeseed oil
- 50g melted butter
- 250ml (vegetable) milk
- 2 tablespoons of verjus
- 1 Histaminikus Brapfelkuss organic baking mix
- 1 teaspoon wine powder powder
- 2 TL Backnatron
For frosting:
- 100g soft butter
- 100g powdered sugar
- 1/2 TL cinnamon
- 130g cream cheese
Preparation:
- Wash the pumpkin and cut into about 1 cm cubes. Cook the pumpkin cubes in boiling water for 10-15 minutes until they are soft. Then drain and either process it into fine mus with a blender or a fork.
- In the meantime, preheat the oven to 180 ° C top and bottom heat and spread paper shapes in the troughs of a muffin sheet.
- Put the sugar, salt, allspice, oil and melted butter in a large bowl and beat until foamy with a whisk or in the food processor. Mix in 300g pumpkin puree, milk and verjus.
- Add the bravery kiss organic baking mix together with baking powder and baking soda to the liquid ingredients and only mix everything briefly (preferably with a spoon or dough scraper) until a dough comes together. Spread the dough on the molds.
- Bake the muffins in the oven for 20-25 minutes. Test with a toothpick whether you're done. Then let cool well.
- For the frosting butter with powdered sugar and cinnamon with the help of a snowy or in the food processor. Then fold in the cream cheese and spread them on the completely cooled muffins.
Bon appetite by our recipient teacher Pauline💚
