Pumpkin & caramel “speed racer” cupcakes

I love pumpkin with pretty much everything (or on it’s own)…. pumpkin & Pedro Ximenez sherry pie, pumpkin & chocolate cake,  fetta & pumpkin pizza, pumpkin  risotto, pumpkin fritters…I even fused my two favourite desserts: pumpkin pie and brownies!

Pumpkin brownie cupcakes

These cupcakes were spice pumpkin with a caramel buttercream frosting and they were so yummy, I have to give you the recipe! Perfect for autumn… however I must say that the icing may have been a bit too rich (yes, that’s how I roll hehe) so maybe next time I’ll try cinnamon glace or light cream cheese to soften it…

Pumpkin caramel speed racer cupcakes

Recipe (12 cupcakes)

Ingredients:

  • 260gr (2 cups) self raising flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 330gr (1 1/2 cups) packed light-brown sugar
  • 200gr of unsalted butter room temperature
  • 3 large eggs
  • 1/2 a kent pumpkin (boiled and mashed, I prefer it to the canned puree but this is fine too, just use 1 can)
  • 1/4 cup of sherry, I use Pedro Ximenez sherry from Spain ;D

For the frosting:

  • 150gr of softened butter (or margarine)
  • 220gr of caramel ice cream topping
  • 260gr (2 cups) of  powdered sugar

Instructions:

  • Preheat over to 180 degrees (celsius) and prepare your cupcake pan with liners.
  • Mix all dry ingredients except eggs, sugar, pumpkin puree and butter in a mixer.
  • Separately, whisk eggs, butter and sugar until smooth and creamy, then mix the pumpkin puree.
  • Pour the wet ingredients into the dry ones and mix till combined.
  • Fill the cupcake liners to about 3/4 and bake for 20-25 minutes or until a tooth pick comes out clean when inserted in the middle.
  • For the frosting, mix all ingredients together and wait till the cupcakes are cold to pipe it on top.

Pumpkin caramel speed racer cupcakesPumpkin caramel speed racer cupcakes

 

 

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