Hi my little bloggy friends. Where have I been, you might ask yourself. Well, I have been searching the inner recesses of my tiny little brain, desperately seeking some inspiration for an entertaining blog post! Did I find anything lurking in those dark corners? I DID NOT!
In desperation, and as it will soon be Halloween and pumpkins are starting to appear in the shops, I thought I would share a recipe with you. Now my daughters would tell you that if I'm mentioning the word recipe, then things really must be desperate!
PUMPKIN AND GINGER CUPCAKES
Preparation Time : 10 Minutes.
Cooking Time : 25 Minutes.
Makes : 20
200g/7oz unsalted butter, softened.
175f/6oz unrefined light muscovado sugar.
2 large eggs
85g/3oz stem ginger in syrup
250g/9oz pumpkin, grated
200g/7oz plain flour
2 tsp baking powder
l and a half tsp allspice
1 and a half tsp ground ginger
quarter teaspoon ground clove
quarter teaspoon ground nutmeg
125g/4 and a half ounces unsalted butter
A splash of Milk
125g/4 and a half oz full-fat cream cheese
225g/8oz icing sugar
1. Preheat the oven to 190c/fan 170c/gas mark 5. Line a muffin tin with cupcake or muffin cases.
Grate or finely chop the ginger.
2. Cream together the butter and sugar until the mixture is light and fluffy in appearance. Beat the eggs in one at a time. Add the stem ginger and the pumpkin to the mixture and stir until evenly blended.
3. Sift in the flour, baking powder and the spices. Fill the cupcake or muffin cases three quarters full with the mixture.
4. Bake for 25 minutes or until firm to the touch. Take out of the oven and transfer on to a cooling rack. When the cakes are nearly cool, start making the icing.
5. Cream together the butter, splash of milk and cream cheese. Once blended, add the icing sugar and whisk together till smooth. If you prefer a thicker icing, add more icing sugar.
6. Spread some of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirl. Top your cupcakes with sliced stem ginger, crystallised ginger, a sprinkling of cinnamon or anything else that you fancy.
These cupcakes are very moist and have a light, almost melt-in-the-mouth texture, and you'll find them difficult to leave alone! The pumpkin makes them perfect for an autumn treat.