Pumpkin and Ginger cupcakes.

16 Oct

Well this is the first time I have ever baked with a pumpkin, I usually only stretch as far as carving one for Halloween (or 2 or 3). Anyway just like the saying goes, there is a first time for everything. Autumn and Winter are my favourite seasons, with October, November and December been my favourite months. Everything just seems so much more exciting around this time of year, from flavours and textures of the foods that we eat to the uncontrollable urge of being able to throw whatever you want into a cupcake or cake and somehow make it work or should I say and sometimes make it work (there are exceptions here of course). The richer, the spicier, the darker, the better, just about sums it up for me and the dark, cosy nights just add the cherry to the top of my cake aswell. Does anyone else find that they experiment more with flavours in the Autumn/Winter months than in the Spring and Summer?

Well after lots of experimenting, juggling and swapping ingredients and quantities, i have finally come up with a recipe i am more than happy with. Hope you like them as much as i do.

These cupcakes are really delicious and very moist, they have a very light and almost melt in the mouth texture. Once you have baked them you will find it very hard to leave them alone.

Pumpkin and Ginger cupcakes.

3 oz / 85g stem ginger in syrup.

6oz/ 175g muscovado sugar

7oz/ 200g unsalted butter, softened

9oz/ 250g pumpkin, grated

7oz/ 200g plain flour

2 large eggs

2 tsp baking powder

1 1/2 tsp allspice

1 1/2 tsp ground ginger

1/4 tsp ground clove

1/4 tsp ground nutmeg

For the icing.

8oz/225g icing sugar

4oz/ 125g full fat cream cheese.

4oz/ 125g unsalted butter

Splash of milk

Please note.

If you haven’t got pumpkin, butternut squash may be used instead.

When making the icing use full fat cream cheese, the lighter and half fat alternatives will make the icing runnier and less easy to manage.

1) Pre-heat oven to gas mark 5 / 190C / 375F

2) Line a muffin tin with cupcake/muffin cases.

3) Grate or finely chop the ginger.

4) Cream together the butter and the sugar, until lighter and fluffier in appearance.

5) Beat the eggs in, one at a time.

6) Add the stem ginger and the pumpkinĀ  to the butter/sugar mixture and stir until evenly blended.

7) Sift in the flour, baking powder and all the spices.

8 ) Fill the cupcake/muffin cases with the mixture.

Fill nearly to the top of each case.

9) Bake for 25 minutes.

10) Once cupcakes are baked, remove from the oven and transfer onto a cooling rack. Once the cupcakes are nearly cool start to make the icing.

11) Cream together the butter, splash of milk and the cream cheese, once blended add the icing sugar and whisk together until smooth. Add more icing sugar if a thicker topping is required.

Now your icing is finished, you can either spread some on top of your cupcakes using a spoon or why not fill a piping bag and pipe a pretty swirl on top. You could then top your cupcakes with a little grated stem ginger, crystallized ginger, maybe a sprinkling of chopped walnuts or anything else that takes your fancy. Enjoy x

These look fabulous when placed on a cupcake tree and would also make a lovely autumn gift for any cupcake lover.

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2 Responses to “Pumpkin and Ginger cupcakes.”

  1. Jane October 16, 2010 at 09:14 #

    They look lovely. I’ll try them for my husband’s Friday meeting next week.

  2. sassy October 16, 2010 at 09:21 #

    They are really delicious, i am sure both yourself and your husband will love them.

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