I'm a huge fan of Hummingbird Bakery cookbooks. So much so that my fear of food stained pages has been thrown out of the window - it's inevitable when you're making cakes as tasty as these!
As part of a Halloween celebration at work and a flat party I am holding this weekend, I decided to dive in to the old favourite in search for an Autumn themed recipe and found this recipe on Pumpkin Cupcakes.
120g plain flour
140g caster sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
a pinch of salt
40g unsalted butter, at room temp
120ml whole milk
200 g tinned pumpkin puree (I blended a pumpkins insides instead!)
1 quantity cream cheese frosting (recipe below)
Heat oven at 170°C.
Mix flour, sugar, baking powder, cinnamon, salt and butter with an electric mixer. Beat until you get a sandy consistency and everything is combined. Gradually pour in milk and mix well. Add the eggs and mix well. Stir in pumpkin puree by hand until evenly dispersed. Spoon mixture into paper cases until 2/3 full and bake for about 20 minutes or until golden brown. Muffins can take a little longer. Do not frost until completely cooled.
Cream Cheese Frosting
300g icing sugar
50g unsalted butter, at room temp
125g cream cheese, cold
Beat the icing sugar and butter together in an electric mixer until well mixed. Add cream cheese and beat. Continue mixing until frosting is light and fluffy. Frost when cupcakes have cooled.
Sprinkle with a little ground cinnamon!