Gingerbread and Pumpkin Cupcakes

Name: Gingerbread and Pumpkin Cupcakes
Total time: 50 min
Yield: 8
Ingredients: All purpose flour; Whole Wheat Flour; Baking Powder; Ginger; Cinnamon; Nutmeg; Salt; Sugar; Sunflower oil; Eggs; Vanilla extract; Pumpkin; Butter; Cream cheese; Vanilla extract; Icing sugar; Edible Silver

Here is how to prepare delicious gingerbread and pumpkin cupcakes, a great dessert for your next Christmas brunch!

30 October, 2017

serves for

total time

0 HR 50 MIN

ingredients

All purpose flour

140 g

Whole wheat flour

150 g

Baking powder

2 tsp

Ginger

2 tsp, ground

Cinnamon

1 tsp, ground

Nutmeg

1/4 tsp, grated

Salt

1/4 tsp

Sugar

225 g

Sunflower oil

110 ml

Eggs

Vanilla extract

2 tbs, extract

Pumpkin

225 g, puree, canned

Butter

115 g, unsalted

Cream cheese

225 g

Vanilla extract

1 tsp, extract

Icing sugar

200 g

Edible silver

Preparation

For the gingerbread and pumpkin cupcakes

Preheat the oven to 180°C (160° fan) gas 4.
Place paper cases in 30 mini muffin tins.
Stir together both flours, baking powder, spices, salt and sugar in a mixing bowl.
Whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.
Spoon into the paper cases and bake for about 15 minutes, until golden and risen.
Cool in the tins for 15 minutes then place on wire rack to cool completely.

For the topping

Beat together the butter, cream cheese and vanilla until light and fluffy.
Gradually sift in the icing sugar, beating until smooth and creamy.
Spoon into a piping bag and pipe on top of the gingerbread and pumpkin cupcakes.
Decorate with edible silver baubles.