Servings

24

Cook

45 min

I had a little seasonal  baking fun today and now I can’t get the Ghost Busters song out of my head.

Pumpkin Spice Cupcakes

INGREDIENTS
For the Cupcakes

225g plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground allspice

¼ tsp salt

400g tinned pumpkin puree

110g butter, softened

150g light brown sugar

120ml buttermilk

2 eggs, beaten

For the Marshmallow Frosting

5g powdered gelatine

4 tsp cold water

3 medium egg whites, about 120g

150g caster sugar

2 tbsp golden syrup

¼ tsp salt

1 tsp vanilla essence

Orange and black food colouring gel

METHOD

For the cupcakes, preheat the oven to 190C/170C fan. Line two 12-hole muffin tins with paper cases.

Sift into a bowl the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, allspice and salt.

In a separate bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition until completely incorporated, then stir in the buttermilk and pumpkin puree. Stir in the flour mixture until just combined and divide the mixture between the cupcake cases. Bake in the preheated oven for about 20- 25 minutes until well risen and golden. Cool in the tins for about 5 minutes, then remove and leave to cool completely on a wire rack.

For the frosting, place the gelatine into a bowl and sprinkle over the cold water. Leave to stand for 5 minutes. Place the bowl inside a larger bowl of very hot water and stir until the gelatine has melted. Place the egg whites, caster sugar, golden syrup, salt and vanilla essence in a large heatproof bowl, then sit the bowl over a saucepan of lightly simmering water, being careful not to let the bowl touch the water. Whisk the mixture for a minute then add the gelatine and continue whisking for another 10 minutes. The mixture should look very shiny, smooth and fairly stiff. Remove the bowl from the heat and whisk for another 8 – 10 minutes until the mixture has cooled. Take off a tablespoon of the mixture into a bowl and add some black food colouring gel. Stir until you have black frosting and spoon into a piping bag. Set aside.

Take about a ¼ of the mixture and place into a bowl. Mix in orange gel until it has the desired shade of orange. Spoon the mixture into a piping bag fitted with a large round nozzle. Pipe a circle of orange around the outside of the cupcakes.

Spoon the remaining white frosting into another piping bag fitted with a large round nozzle and pipe on the ghosts. Finish using the black frosting to pipe on eyes and mouths.

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