My favorite season has finally arrived and that means coziness, gloomy days spent inside under a blanket, reading a good book. We were the other day considering with Klaus that we really are autumn people, we two. We love slow living, calmness and tranquility, as autumn is, slowing down and preparing itself for the long winter. At the same time, like a bright autumn day with all its colors, we have splashes of craziness and light, we want to try new things, discover and create. Autumn is such an artistic season. It is the best time to bake for me, because who wants to bake in hot summer days? Also, I’m dreading winter time, with its everlasting darkness that will surely bring out the miracles that my Canon 5D mark III is able to do in low-light situations. This added to the fact that autumn seasonal food is so inspiring, I rest my case and offer you these pumpkin cupcakes with cinnamon frosting.
- 200 g pumpkin
- 50 g sugar
- 15 ml olive oil
- 30 g melted butter
- 2 eggs
- 1 teaspoon of cinnamon
- Half a tablespoon of vanilla sugar
- 30 g corn flour
- 70 g plain flour
- Half a teaspoon of bicarbonate of soda
- One teaspoon of baking powder
- 100g cream cheese
- 100g mascarpone cheese
- 20 g powder sugar
- 125 ml heavy cream
- 1 teaspoon of cinnamon
- Cut the pumpkin into pieces, put it in a saucepan, cover it with water and boil it till it's soft.
- Drain the water and smash the pumpkin with a fork.
- Add to the pumpkin puree sugar, olive oil, melted butter, cinnamon, vanilla sugar and whisk.
- Add the eggs and continue to whisk.
- Add the dry ingredients (corn flour, flour, soda and baking powder) and mix.
- Butter cupcake forms (I use Ikea's baking cups) and flour them with a mixture made out of corn flour and normal flour. Skip this passage if you decide to use cupcake cases.
- Pour the dough into the forms or the cases, filling them till they are half full.
- Bake in oven at 180° for 30 minutes.
- Put into a bowl the mascarpone cheese, the cream cheese, the powder sugar, the cinnamon and beat them together.
- Add the heavy cream and beat still.
- Take the cooled cupcakes out of their stamps and cover them with frosting.
Plate, Broste Copenhagen | Linen, Son de Flor and LinenMe
