Pumpkin and ginger cupcakes - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 200 g Butter (unsalted) softened
- 175 g Unrefined light muscovado sugar
- 2 Egg(s) (free range)
- 85 g Stem ginger in syrup
- 250 g Pumpkin grated
- 200 g Plain white flour
- 2 tsp Baking powder
- 1½ tsp Allspice
- 1½ tsp Ginger (ground)
- ¼ tsp Cloves (ground)
- ¼ tsp Nutmeg (ground)
For the cream cheese icing
- 125 g Butter (unsalted)
- Milk (whole) splash
- 125 g Cream cheese
- 225 g Icing sugar
Find similar in:
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1
Preheat the oven to 190c (fan 170c, gas mark 5). Cream together the butter and sugar until the mixture is light and fluffy in appearance.
For this step you'll need:
- 200g Butter (unsalted)
- 175g Unrefined light muscovado sugar
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2
Beat the eggs in one at a time. Add the stem ginger and the pumpkin to the mixture and stir until evenly blended.
For this step you'll need:
- 2 Egg(s) (free range)
- 85g Stem ginger in syrup
- 250g Pumpkin grated
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3
Stir in the flour, baking powder and the spices. Fill the cupcake or muffin cases three quarters full with the mixture.
For this step you'll need:
- 200g Plain white flour
- 2tsp Baking powder
- 1½tsp Allspice
- 1½tsp Ginger (ground)
- ¼tsp Cloves (ground)
- ¼tsp Nutmeg (ground)
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4
Bake for 25 minutes or until firm to the touch. Take out of the oven and transfer on to a cooling rack.
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5
When the cakes are nearly cool start making the icing. Cream together the butter, splash of milk and cream cheese. Once blended, add the icing sugar and whisk together until smooth. If you prefer a thicker icing, add more icing sugar.
For this step you'll need:
- 125g Butter (unsalted)
- 125g Cream cheese
- Milk (whole) splash
- 225g Icing sugar
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6
Spread some of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirl.
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7
Top the cupcakes with sliced stem ginger, crystallisd ginger, a sprinkling of cinnamon or anything else that takes your fancy.