In Celebration of National Cupcake Week!

HAPPY CUPCAKE FRIDAY!  

Here is a delightfully sugary recipe from The Hummingbird Bakery Cookbook, as promised.  The Pumpkin Cupcake is the perfect baking project for this weekend, as the weather gets a little cooler - it's a proper winter warmer!

Peter Cassidy ©Ryland Peters & Small

pumpkin cupcakes

These cupcakes are popular at Halloween and Thanksgiving. The light sprinkling 

of cinnamon over the Cream Cheese Frosting gives them a pretty finish.

You Will Need

1 cup all-purpose flour

a scant 3⁄4 cup sugar

1 tablespoon baking powder

11⁄2 teaspoons ground cinnamon,

plus extra to decorate

a pinch of salt

3 tablespoons unsalted butter,

at room temperature

1⁄2 cup whole milk

2 eggs

61⁄2 oz. canned pumpkin purée

1 quantity Cream Cheese Frosting (page 11)

 a 12-hole cupcake pan, 

lined with paper cases    

 Makes 12

Preheat the oven to 325°F.

Put the flour, sugar, baking powder, cinnamon, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until well mixed.

Add the eggs to the mix and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Stir in the pumpkin purée by hand until evenly dispersed.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a light sprinkling of cinnamon.

Recipe taken from The Hummingbird bakery Cookbook by Tarek Malouf and The Hummingbird Bakers, photography Peter Casidy © Ryland Peters & Small

HAPPY WEEKEND BAKING!