Saturday, 30 October 2010

It's all about Pumpkins!......

I love this time of year.... the trees have turned to beautiful reds & browns, the sun (when it shines) hangs low in the sky and the leaves leave that crunch under your feet. I am an Autumn girl... crisp enough to get the gloves and scarf on but warm enough to walk and enjoy the late sunshine. Today has been one of those days.... and on top of that we get Pumpkins!... I love pumpkins... they are so versatile as well as being great fun for Halloween.
I got very excited when this popped up on my starbucks app, but alas I was on the american version!
However I have devoured all this months glossies.. I am a sucker for a food mag with a pumpkin on the front... and have some pumpkin goodies which have travelled across the pond from new york last year...
i will share the tried & tested Pumpkin recipe from Lolas which is just delicious....
Pumpkin Cupcakes:
Ingredients:
450g of plain flour
3 eggs
2 teaspoons cinnamon
1/4 teaspoon allspice or ginger
2/3 cup chopped walnuts
400g of caster sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pure vanilla
400g shredded fresh pumpkin
100g of white chocolate curls
For the cream cheese icing:
250g of unsalted butter
1000g of icing sugar
2 teaspoons of pure vanilla paste/extract
500g Philadelphia Cream Cheese
Method:
Slice open the pumpkin, remove the seeds and chop the pumpkin into smaller chunks. Then grate 400g of pumpkin chunks
Sift together the plain flour, baking soda, baking powder, cinnamon and allspice. Add the walnuts now too as this will stop them sinking to the bottom of the cupcake.

Measure the sugar, oil and vanilla into a large size bowl and stir to combine. Add the eggs one at a time, whisking after each addition. This is the wet mixture.
Add the majority of the dry mixture to the wet and stir until just combined. Add the remaining dry mixture very slowly until all incorporated. This will result in a very thick batter. Do not overbeat!
Fold the pumpkin and white chocolate curls into the batter with a large wooden spoon.
Pipe or spoon the mixture into cupcake cases about 3/4 full.Bake at 350/160 degrees, until the cupcakes are golden and a toothpick comes out clean, which should take between 20 and 25 minutes.
Finish the cooled cupcakes with generous helpings of cream cheese icing, dusted with cocoa powder and decorated with chocolate shreds or a pecan nut.
Enjoy!

1 comment:

Florence and Mary said...

My poor SIL skipped into Starbucks and asked for a pumpkin spiced latte and they looked at her like she was crazy!!!

Victoria xx

Saturday, 30 October 2010

It's all about Pumpkins!......

I love this time of year.... the trees have turned to beautiful reds & browns, the sun (when it shines) hangs low in the sky and the leaves leave that crunch under your feet. I am an Autumn girl... crisp enough to get the gloves and scarf on but warm enough to walk and enjoy the late sunshine. Today has been one of those days.... and on top of that we get Pumpkins!... I love pumpkins... they are so versatile as well as being great fun for Halloween.
I got very excited when this popped up on my starbucks app, but alas I was on the american version!
However I have devoured all this months glossies.. I am a sucker for a food mag with a pumpkin on the front... and have some pumpkin goodies which have travelled across the pond from new york last year...
i will share the tried & tested Pumpkin recipe from Lolas which is just delicious....
Pumpkin Cupcakes:
Ingredients:
450g of plain flour
3 eggs
2 teaspoons cinnamon
1/4 teaspoon allspice or ginger
2/3 cup chopped walnuts
400g of caster sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pure vanilla
400g shredded fresh pumpkin
100g of white chocolate curls
For the cream cheese icing:
250g of unsalted butter
1000g of icing sugar
2 teaspoons of pure vanilla paste/extract
500g Philadelphia Cream Cheese
Method:
Slice open the pumpkin, remove the seeds and chop the pumpkin into smaller chunks. Then grate 400g of pumpkin chunks
Sift together the plain flour, baking soda, baking powder, cinnamon and allspice. Add the walnuts now too as this will stop them sinking to the bottom of the cupcake.

Measure the sugar, oil and vanilla into a large size bowl and stir to combine. Add the eggs one at a time, whisking after each addition. This is the wet mixture.
Add the majority of the dry mixture to the wet and stir until just combined. Add the remaining dry mixture very slowly until all incorporated. This will result in a very thick batter. Do not overbeat!
Fold the pumpkin and white chocolate curls into the batter with a large wooden spoon.
Pipe or spoon the mixture into cupcake cases about 3/4 full.Bake at 350/160 degrees, until the cupcakes are golden and a toothpick comes out clean, which should take between 20 and 25 minutes.
Finish the cooled cupcakes with generous helpings of cream cheese icing, dusted with cocoa powder and decorated with chocolate shreds or a pecan nut.
Enjoy!

1 comment:

Florence and Mary said...

My poor SIL skipped into Starbucks and asked for a pumpkin spiced latte and they looked at her like she was crazy!!!

Victoria xx