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Almond Paste Pumpkin Cakes

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Almond Paste Pumpkin Cakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
583
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie583 kcal(28 %)
Protein6.98 g(7 %)
Fat26.85 g(23 %)
Carbohydrates81.63 g(54 %)
Sugar added41.3 g(165 %)
Roughage0.12 g(0 %)
Vitamin A664.02 mg(83,003 %)
Vitamin D0.34 μg(2 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate37.13 μg(12 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.9 mg(1 %)
Potassium108.55 mg(3 %)
Calcium152.34 mg(15 %)
Magnesium27.11 mg(9 %)
Iron1.65 mg(11 %)
Iodine10 μg(5 %)
Zinc0.68 mg(9 %)
Saturated fatty acids12.59 g
Cholesterol81.25 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ½ cups
2 teaspoons
½ teaspoon
1 teaspoon
ground cinnamon
1 teaspoon
½ teaspoon
2 cups
0.333 cup
butter (melted)
½ cup
cup
¼ cup
white sugar
2
large eggs (beaten)
1 teaspoon
For the buttercream
cup
3 cups
½ cup
½ teaspoon
For the pumpkins
1 ¾ cups
white Marzipan
1
2 tablespoons
Apricot Jam (warmed)

Preparation steps

1.
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder, bicarbonate of soda, spices and salt into a mixing bowl.
3.
Whisk together the pumpkin puree, melted butter, evaporated milk, both sugars, eggs and vanilla until blended. Stir into the dry ingredients until just combined.
4.
Spoon into the paper cases and bake for about 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the creme fraiche, vanilla and food colouring until blended.
6.
Spoon into a piping bag with a flower or leaf nozzle and pipe on top of the cakes, as in the photo. Reserve some for the stems
7.
For the pumpkins: coat your hands with icing sugar and knead the marzipan until softened slightly. Set a little aside for the stems and stalks.
8.
Knead orange colouring into the larger amount of marzipan and roll into balls for the pumpkins.
9.
Using a cocktail stick, make vertical grooves along the sides of the orange balls.
10.
Knead green colouring into some of the remaining marzipan and brown colouring into the rest and attach to some of the pumpkins with a dab of jam.
11.
Pipe the remaining buttercream on some of the pumpkins for the stalks.
12.
Place the pumpkins on and around the cakes.