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Cooking
Autumn Pumpkin Cupcakes with Mascarpone Cream
· 24 servings
Pumpkin purée
Cook or roast the pumpkin without any seasoning, then blend it until smooth.
Dry ingredients
Mix together the dry ingredients – flour, baking powder, baking soda and salt.
Wet mixture
Fit the whisk attachment to your stand mixer and beat the butter with both sugars first. Then add the eggs and let it whip for a good while. Add the vanilla extract too.
Chop the chocolate
Add the finely chopped chocolate and the pumpkin purée to the wet mixture and stir to combine.
Combine with the dry mix
Finally, fold in the dry ingredients and mix thoroughly once more. Line a muffin tin with paper cases and fill each one three-quarters full with batter.
Bake
Bake in an oven preheated to 180°C for about 25–30 minutes.
Decorating cream
Whip the mascarpone with sugar (to taste), spoon into a piping bag, and once the cupcakes have cooled, pipe the cream on top to decorate each one.