Pumpkin Cupcakes with Marzipan

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Pumpkin Cupcakes with Marzipan
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
583
calories
Calories

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

Ingredients

for
12
For the cupcakes
1 ½ cups all-purpose flour
2 teaspoons Baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon Mixed spice
½ teaspoon salt
2 cups canned Pumpkin puree
0.333 cup butter (melted)
½ cup Evaporated milk
cup light brown sugar
¼ cup white sugar
2 large eggs (beaten)
1 teaspoon vanilla extract
For the buttercream
cup unsalted butter
3 cups powdered sugar
½ cup Crème fraiche
½ teaspoon vanilla extract
green Food coloring
For the pumpkins
1 ¾ cups white Marzipan
orange Food coloring
green Food coloring
1 brown Food coloring
2 tablespoons Apricot Jam (warmed)
How healthy are the main ingredients?
sugarcinnamonsaltegg

Preparation steps

1.

For the cupcakes: preheat the oven to 375°F. Place paper liners in a 12 hole muffin tin.

2.

Sift the flour, baking powder, baking 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 liners 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.