Hokkaido Pumpkin Cupcakes with Nectarine Frosting
·Prepare the pumpkin
Wash the pumpkin, remove the seeds and flesh, cut it up, and blend it in a food processor with a chopping blade. If you don't have a food processor, grate it finely by hand instead.
Mix the ingredients
Add the remaining ingredients, except the nuts, and let the food processor run for about 2 minutes so the batter blends together nicely. Fold in the nuts at the end.
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're ready to be decorated with the frosting.
Frosting
Make the frosting by mixing sour cream, powdered sugar, and finely chopped nectarines – feel free to swap in other fruit if you like. You can also adjust the ratio of sugar to sour cream to taste.
Decorate
Spoon the frosting onto the cupcakes and finish with a few extra pieces of nectarine on top. For a lovely look and scent, I also sprinkled on a bit of dried lavender.
