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Cooking
Hokkaido Pumpkin Cupcakes with Nectarine Frosting
· 10 servings
Prepare the pumpkin
Wash the pumpkin, remove the seeds and flesh, cut it into pieces and blend it in a food processor with chopping blades. If you don't have a food processor, grate it finely instead.
Mix the ingredients
Add the remaining ingredients, except for the nuts, and run the food processor for about 2 minutes so the batter blends together nicely. Finally, fold in the nuts.
Fill the cupcake liners
Spoon the batter into the liners, filling them only about 3/4 full, as the cupcakes will rise nicely while baking.
Bake
Bake in an oven preheated to 180°C for about 20 minutes. Once cooled, they can be decorated with the frosting.
Frosting
Make the frosting by mixing sour cream, powdered sugar and finely chopped nectarines – you can, of course, swap in other fruit instead. Feel free to adjust the ratio of sugar to cream to taste.
Decorate
Spoon the frosting onto the cupcakes and top with a little extra chopped nectarine. For a lovely look and scent, I also sprinkled on a touch of dried lavender.