Pumpkin Cupcakes - Yum!!

This morning has been fairly productive :) I've done some housework, tidied my desk a bit, done the ironing and two loads of washing. Best of all though are the Pumpkin Cupcakes I made - a double batch because I promised so many people some the next time I made them. If you were one of those people, cupcakes should be coming your way ;0)

PUMPKIN CUPCAKES

120g plain flour

140g castor sugar

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

Pinch of salt

40g butter (at room temperature)

120ml milk

2 eggs

200g tinned pumpkin puree

Preheat oven to 170C, 325F, Gas 5

Put the flour, sugar, baking powder, cinnamon, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until well mixed.

Add the eggs to the mix and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the remaining milk and mix well. Stir in the pumpkin puree by hand until evenly dispersed.

Spoon the mixture into the paper cases (I use muffin cases and a muffin tin) until 2/3 full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces ack when touched. Leave the cupcakes to cool slightly in the tra before turning out onto a wire cooling rack to cool completely.

When cupcakes are cold, spoon Cream Cheese Frosting on top and finish with a light sprinkling of cinnamon.

CREAM CHEESE FROSTING

300g icing sugar, sifted

50g butter, at room temperature

125g cream cheese, cold

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. Don't overbeat as it can quickly become runny.

Recipe from "The Hummingbird Bakery cookbook"

I'd certainly recommend you try these :)

xx