I haven’t written here for a little while…but since I have been forced to bake for a) the Duke of Edinburgh award and b) a Halloween party, I thought I might share my culinary experience with you.
So without further ado, here is how I made these cupcakes.
For the cupcakes you will need:
280g Plain flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon grated nutmeg
1/4 Teaspoon ground allspice
(side note – do not smell allspice directly thinking it will smell autumnal and christmassy. It doesn’t. It hurts.)
170g Light-brown sugar
225g Granulated sugar
225g Butter – Melted then cooled
4 Large eggs – Lightly beaten
1 Can (425g) Pumpkin puree
- Preheat oven to 175 degrees.
- Line a cupcake tin with paper cake cases.
- In a medium size bowl, mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Wow, that was a lot of ingedients.
- In another bowl, mix together, brown sugar, granulated sugar, butter and eggs.
- Slowly add in the dry ingredients. Mix until smooth.
- Add the pumpkin puree and mix it in.
- Fill up each cupcake case about half way with the batter.
- Bake for 20 minutes, until the tops spring up when you poke them.
- Let them cool completely before icing.
For the icing:
Literally mix icing sugar and water together. I put on black royal icing (for the Halloweeney effect). Big mistake. It drowned out the taste of the cupcakes and just ruined the whole thing. RUINED IT! Or they would be just as nice without icing.
Another thing, these sound really Halloweeney (which they were, that’s why I made them) but they aren’t. I think they would be nice all year round. Who knew pumpkin would go so well in cakes?!