Pumpkin passion cupcakes

Name: Pumpkin passion cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 175 milliliters sunflower oil; 175 grams light muscovado sugar; 3 larges eggs; 1 teaspoon vanilla extract; 200 grams coarsely grated pumpkin or butternut squash flesh; 100 grams sultanas; 1 grated zest orange; 2 teaspoons ground cinnamon; 200 grams self-raising flour; 1 teaspoon bicarbonate of soda; 200 grams full-fat cream cheese; 85 grams icing sugar

Pumpkin passion cupcakes might be just the American recipe you are searching for. This lacto ovo vegetarian recipe serves 12. One serving contains 362 calories, 6g of protein, and 19g of fat. This recipe from BBC Good Food requires sultanas, muscovado sugar, orange zest, and vanillan extract. From preparation to the plate, this recipe takes around 40 minutes. Pumpkin Praline Cupcakes: Thanksgiving Cupcakes, Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting, and Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting are very similar to this recipe.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Line a 12-hole muffin tray with paper cases.

Equipment you will use

Muffin Tray

Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.

Ingredients you will need

Orange Zest

Golden Raisins

Pumpkin

Vanilla

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Oven

Skewers

To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

Ingredients you will need

Cream Cheese

Cupcakes

Frosting

Pecans

Spread

Sugar

Equipment

Ingredients

Servings:

175milliliters

sunflower oil 175grams

light muscovado sugar 3larges

eggs 1teaspoon

vanilla extract 200grams

coarsely grated pumpkin or butternut squash flesh 100grams

sultanas 1

grated zest orange 2teaspoons

ground cinnamon 200grams

self-raising flour 1teaspoon

bicarbonate of soda 200grams

full-fat cream cheese 85grams

icing sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.