Autumn Pumpkin Cupcakes with Mascarpone Frosting
·Pumpkin purée
Boil 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 your stand mixer with the whisk attachment and beat the butter with both sugars first. Then add the eggs and keep beating for a good while. Add the vanilla extract as well.
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 ingredient mixture and mix thoroughly once more. Line a muffin tin with paper cases and fill each three-quarters full with batter.
Bake
Bake in an oven preheated to 180 °C for about 25–30 minutes.
Decorating frosting
Whip the mascarpone with sugar (amount to taste), pipe into a piping bag, and once the cupcakes have cooled, decorate each one.
