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Cooking
Autumn Pumpkin Cupcakes
· 36 servings
Pumpkin purée
Cut the pumpkin into wedges, scoop out the seeds and soft flesh, then roast it. No need to season it — just bake until soft, let it cool, scoop out the flesh and blend until smooth.
Egg mixture
Whisk the eggs, butter and both types of sugar until light, smooth and foamy.
Oil and purée
Add the oil, then stir in 450g of pumpkin purée by hand.
Dry ingredients
In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon (feel free to add extra if you like a stronger cinnamon flavour) and nutmeg.
Combine the batter and fill the cases
Mix the dry ingredients thoroughly, then fold them into the wet ingredients to make a smooth batter. Spoon it into paper cupcake cases.
Bake
Bake at 180°C for 15 minutes. Let the baked cupcakes cool completely before preparing the frosting.
Whip the cream with stabiliser
Mix the whipping cream with cream stabiliser and 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.
Finishing the frosting
Stir in a little orange food colouring and fold in the whipped cream. Chill the mixture, then pipe it onto the cupcakes using a piping bag. Keep refrigerated.