Thursday, 20 September 2012

Pumpkin and Ginger Cupcakes

Ginger is one of my all time favourite spices and these moist cupcakes are simply to die for. Now, I know what you're all thinking...'Pumpkin in a cupcake!? You must be crazy!!' But I have news for you, you'll be crazy if you don't give them a try. 

125g Butter
3/4 cup Brown Sugar
1/2 cup Golden Syrup
1 cup Mashed Pumpkin
2 eggs
2 cups SR Flour
1 Tbs ground Ginger
1 tsp Bicarb Soda
Cream Cheese Icing 
125g cream cheese, room temperature
60g Butter, room temperature
1 tsp grated lemon zest
1 1/2 cups Icing Sugar

To make the cupcakes...
Preheat oven to 180 degrees celsius.
Cut pumpkin into little cube shaped pieces and boil on the stove until tender. 
Over medium heat, melt butter with brown sugar and golden syrup. Whisk together mashed pumpkin eggs. In a big bowl, sift together all the dry ingredients and add both the butter and pumpkin mixtures. Mix until just combined. Spoon into lined cupcake/muffin tin and cook for 20mins or until the secure comes out clean 

I've done cupcakes here, but there is no reason why you can't do a whole cake. Just bake for around 45 minutes and allow to cool in the tin before turning out

To make the icing...
Place butter and cream cheese in a electric mixer and beat until combined. It's important that these two ingredients are room temperature to ensure your icing is smooth and lump free. Add lemon zest and icing sugar and beat until light and fluffy. Pipe onto cooled cakes.

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