#pumpkin cupcake

[gardenofginger]

what's your go-to fall flavor? ☕️🍂

🎃 pumpkin spice or 🍎 apple cider?

[heimundhandwerk]

Pumpkin Cupcakes with Hard Chocolate on top:

It's the last day of autumn and I just managed to make my favourite autumn time dessert. It turned out so well I decided to share, so here it is.

200g all-purpose flour

1 tsp baking powder

1/2 tsp baking soda (or bicarbonate of soda)

1 tsp salt

1 tsp cinnamon

1-2 tsp pumpkin spice (1/8 tsp ground cloves. 1/4 tsp ground nutmeg, allspice, ginger each. 1 tsp ground cinnamon).

120ml vegetable oil

2 large eggs

150g brown sugar

300-400g pumpkin puree*

1 tsp vanilla extract

Milk chocolate

White chocolate (optional)

Makes 12 cupcakes.

Preheat oven to 180°C (350°C) fan-forced and prepare cupcake tin (delay turning oven on if making your own puree).

Combine puree with brown sugar, then mix in dry ingredients.

Once slightly combined (not need to fully combine it) add in wet ingredients.

Mix until fully combined, the oil is the problem child in this equation because if not fully incorporated it will seperate if batter is left to sit.

Pour into cupcake tin and bake in oven for 20-25 min.

Check with toothpick before removing, if it comes away with wet batter it isn't done, but toothpicks shouldn't come away completely dry either. We want the cupcake to be moist when you bite into it and the residual heat will continue to bake it even when removed.

Let cupcakes cool completely.

Once cooled, melt milk chocolate over a double boiler (I prefer Cadbury because I don't trust the store brand chocolate) and spoon/frost it onto the top of each cupcake.

This part is optional, but if you want spiderweb designs, melt some white chocolate over a double boiler and pour into ziplock bag.

Cut off just the tip of one of the corners of the ziplock bag and use to pipe a spiral on top of the milk chocolate. It does not need to be neat.

Take a tooth pick and from the centre of the spiral drag the tip of the toothpick outwards. It's important to make sure your milk chocolate isn't set or cooled. Repeat all around the cupcake until you get a spiderweb.

Put cupcakes in the fridge to let the chocolate set.

Once set you'll get a delicious crack of the chocolate topping when you bite into the cupcake. I chose not to go with the spider design because chocolate expensive and I honestly didn't feel like embellishing the cupcakes when I was just making them for me.

Hope you guys enjoy!

(Notes about pumpkin puree and making your own for this recipe under the cut)

*I prefer to make my own puree as I struggle to find canned puree. You can roast or steam the pumpkin but which method you choose will impact the water content of the puree. Water content is key to the moist consistency of this cupcake hence why I give a 100g range. It's best to use personal judgement with this part.

Roasting adds a wonderful depth of flavour to the puree but it can reduce the water content of the puree (depending on if you roast it whole or cubed).

Steaming is fast and and makes it easier to mash the pumpkin by hand, but it also adds a lot of water.

My solution is to weigh your pumpkin after the skin and seeds have been removed (if possible) and make note of it. Your pumpkin needs to be within the aforementioned weight range before cooking.

After roasting your pumpkin, weigh again and find the difference between weights. You'll want to replace at least half the weight lost with water (or a liquid of your choosing) when blending. I also suggest when roasting you add the salt needed to the pumpkin (just a tip).

If steaming, weigh again after steaming and squeeze out any excess water until you get close to its original weight (needs to be within the range).

As mentioned before, the range is important to get that moist consistency, somewhere between a cupcake and a fritter. The ratio of flour to pumpkin should be between 1:2 or 1:1.5 (2:3 to b more "correct").

[allthingsscented]

another haul, 'twas the night before christmas is like one of the best wallflower scents of all time

[sparklinginsanity]

Pumpkin Cupcakes!

I made some pumpkin cupcakes! I had much better luck icing them than the chocolate cupcakes from awhile ago. They tasted pretty good too. This is one of two pumpkin recipes I made I so I'll try to post the pictures of that one soon!

[ewgreentomatos]

WAKE UP PEOPLE ITS HALLOWEEN!!!

[princessacexsnake]

Ivy here and a pumpkin spice cupcake for fall!

Made by me! (x)

[sharry-arry-odd]

The devil squirmed around inside my head and asked, rather politely, /Hello, Sideways? A pumpkin-shaped cupcake. What is that?/

The Scapegracers, by H.A. Clarke

[transwarlock]

🕯️ 𝓌𝒽𝒾𝓉𝑒 𝓅𝓊𝓂𝓅𝓀𝒾𝓃𝓈 𝓂𝑜𝑜𝒹𝒷𝑜𝒶𝓇𝒹 𝒷𝑒𝒸𝒶𝓊𝓈𝑒 ℐ’𝓂 𝒶 𝓈𝓁𝓊𝓉 𝒻𝑜𝓇 𝑜𝒸𝓉𝑜𝒷𝑒𝓇 🕯️