Autumn Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 cups canned Pumpkin puree
- 0.333 cup butter (melted)
- ½ cup Evaporated milk
- 1 cup light brown sugar
- 2 eggs (beaten)
- ½ cup toasted Walnut (chopped)
- For the buttercream
- 1 cup unsalted butter
- 2 ½ cups powdered sugar
- 2 Tbsps light brown sugar
- 2 Tbsps Maple syrup
- To decorate
- toasted Walnut (chopped)
Preparation steps
1.
For the cupcakes: heat 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, cinnamon and salt into a mixing bowl.
3.
Whisk together the pumpkin puree, melted butter, evaporated milk, sugar and eggs until blended.
4.
Stir the wet mixture into the dry ingredients until just combined. Stir in the walnuts.
5.
Spoon into the paper cases and bake for about 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth.
7.
Beat in the brown sugar and maple syrup and beat well until blended.
8.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with toasted walnuts.
