Description
Pumpkin Cupcakes are both healthy and tasty and since added with a powder of Cinnamon, Ginger, Nutmeg and Clove, those emit a superb aroma upon baking.
Ingredients
Units
Scale
Dry Ingredients:
- Whole Wheat Flour: 2 Cup (300g)
- Baking Powder: 1 Tsp.
- Baking Soda: 1 Tsp.
- Salt: 1/2 Tsp. (optional)
Wet Ingredients:
- Egg: 2
- Pumpkin puree: 1.5 cup (250 g)
- Refined Oil: 3/4 cup (100 ml)
- Hung Curd: 1/3 cup (50 ml)
- Vanilla Essence: 3-4 drops
- Sugar: 1 cup (150 g)
To make the spice mix:
- Cinnamon: 1”
- Dry Ginger Powder: 1/2”
- Clove: 4-5
- Nutmeg: 1/4
- Cashew nut: 10-15
- Cherrie: 8-10
- Tutti Frutti / Candied Papaya: 1 Tbsp.
To make Frosting:
- Cream Cheese: 100g
- Pumpkin Puree: 1/2 cup
- Red Food colour: 1 drop
- Yellow Food Colour: 1 drop
- Icing Sugar: 3 Tbsp.
Instructions
Making of the Spice Mix:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Pumpkin-Cupcake-4-300x208.jpg"][/url]
- Take Cinnamon, Dry ginger, Nutmeg and clove and ground into a smooth powder. This spice mix will be added to the cupcake batter later on.
Preparing the Batter and the Process of Baking:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Pumpkin-Cupcake-6-300x300.jpg"][/url]
- Remove the Skin of a medium sized Pumpkin and cut into small pieces and then using the wet jar of the grinder make smooth puree and run through a strainer. I made 1.5 Cup of Pumpkin puree.
- Preheat oven in 180 degree c for 10 minutes.
- In a bowl shift Whole Wheat Flour along with Baking Powder, Baking Soda and salt.
- Add 1 Tsp. of “Spice Mix” to the Flour mixture.
- In another bowl take 2 eggs in room temperature and mix using a hand blender until the eggs turn fluffy.
- Now add Oil to the mixture and using the bender blend properly.
- Add Curd, Vanilla Essence and give it a mix again.
- Add Sugar to beaten eggs and mix again for 30 second or until sugar mixes properly.
- Add 1 Cup of Pumpkin Puree and again mix.
- Now add Flour mix in three batches to the Wet mixture and mix property using cut and fold method. Don’t overmix in this stage.
- Chop Cashew Nut, Cherries and Tutti Frutti and mix lightly with the batter
- Line a Cupcake tray with paper liners and pour 3 Tbsp. of the batter in each Cupcake liner.
- Now bake Cupcakes in the preheated oven for 15 minutes in 180 degree c and check after 15 minute by inserting a toothpick whether the cupcakes are done or not.
- If required bake for few more minutes.
- Remove Pumpkin Cupcakes from the oven and cool on a wire rack.
Making the Topping and finishing Cupcakes:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Pumpkin-Cupcake-5-300x300.jpg"][/url]
- Cream Cheese and Pumpkin Puree should be refrigerated before making the frosting.
- Take Cream Cheese in a bowl and using a hand blender blend it for 1 minute in medium speed.
- Add Icing Sugar and Pumpkin puree and mix properly.
- Add ½ Tsp. of “spice mix” and mix it again.
- Divide the frosting into two parts and mix 1 drop of Red food colouring in one part and yellow food colouring in another part.
- Take Cream cheese and Pumpkin frosting in a piping bag and decorate Pumpkin Cupcakes with it.
Notes
Whole Wheat Flour can be replaced with All Purpose Flour.
Refined Oil can be replaced with Butter
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: World