It is still pumpkin season and instead of the usual pumpkin soup I wanted to create a recipe for pumpkin cupcakes. I hoped to create something as delicious as the cupcake I had at Mimi's Bakehouse in Edinburgh a couple of weeks ago. I think I succeeded...
Pumpkin Spice Cupcakes:
Roast 150g diced pumpkin, 1/4 cup brown sugar and one heaped teaspoon of pumpkin spice* in a pan until the sugar has melted. Make sure not to cook the pumpkin dices too long as they will be baked later for a further 15-20 minutes with the cupcake batter. Put aside and roast 1/4 cup of pumpkin seeds with 1/2 cup of brown sugar and a pinch of pumpkin spice* until the sugar has turned into caramel. Turn the pumpkin seed caramel onto a pice of parchment paper to cool.
For the cupcake batter thoroughly beat together 1/2cup of sugar, 80g butter, 2 eggs and a drop of vanilla essence. Then add 1/2 cup of cream (milk, buttermilk or even a yoghurt will work as well). In a separate bowl mix 1 cup of flour, 1/2 packet of baking powder, a pinch of bicarbonate of soda and pinch of salt. Add the flour mix to the batter and mix well. Then add the pumpkin (liquids included). Gently mix and then pour the batter into a cupcake tray (for 12 regular sized cupcakes). Bake for 15-20 minutes at 180°.
For the frosting beat together 150g butter, 200g cream cheese, 1 cup confectioner's sugar and 1 teaspoon of pumpkin spice*. Pipe the frosting onto the cool cupcakes, sprinkle with pumpkin seed crunch and for an extra garnish I added marzipan carrots remodeled into pumpkins.
* I used the Würzmeister Pumpkin Spice called Winterträume.