Autumn Pumpkin Cupcakes
·Pumpkin purée
Cut the pumpkin into wedges, scoop out the seeds and soft flesh, then roast it. There's no need to season it — just bake until soft, then once cooled, scoop out the flesh and blend until smooth.
Egg mixture
Whisk the eggs, butter and both sugars together until light, smooth and foamy.
Oil and purée
Add the oil. Finally, stir in 450 g of pumpkin purée by hand.
Dry mix
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon (you can add more if you like a strong cinnamon flavour) and nutmeg.
Mix the batter and fill the cupcake liners
Mix thoroughly and combine with the wet ingredients. Stir until you get a smooth batter, then spoon it into paper cupcake liners.
Bake
Bake at 180 °C for 15 minutes. Let the baked muffins cool completely before preparing the frosting.
Cream stabiliser
Mix the whipping cream with cream stabiliser. Whip until stiff.
Mascarpone with sugar
Beat the mascarpone with a little sugar. Adjust the amount to taste — there's no need to overdo it.
Finished frosting
Stir in a little orange food colouring and the whipped cream. Let the mixture chill, then spoon it into a piping bag and decorate the cupcakes. Keep refrigerated.
