During my trip to Orlando and New York City recently, I had the opportunity to visit hypermarket like Walmart and departmental stores like Macy's. When you go to places like this, you're just tempted to to into their baking sections - both ingredients and accessories. I couldn't resist to buy back some beautiful cupcake liners and even cupcake carriers and cake stand! My hubby was very kind to help me lugged those back. Not that Singapore stores don't have, but it's cheaper there and the variety is good!
Recipe for Pumpkin Cupcakes, adapted from Hummingbird Bakery
Makes 12 regular (American size) cupcakes
120g Plain flour
100g Caster sugar
1 tbsp Baking powder
1 1/2 tsp Ground Cinnamon
A pinch of salt
40g Liv Unsalted butter, room temperature
120g Whole milk
200g Canned pumpkin puree
- Put the flour, sugar, baking powder, cinnamon, salt and butter in a large mixing bowl.
- Beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in the milk and beat until well mixed.
- Add the eggs one at the time to the mixture and mix well. Stop and scrape the sides.
- Stir in the pumkin puree using a spatula, until evenly dispersed.
- Spoon the batter into the paper cases until 2/3 full.
- Bake in a preheat oven of 170C for about 20mins, or until browned.
- Leave the cupcakes to cool slightly in the tray before turning into a wire cooling rack to cool completely.
- Beat the icing sugar and butter together in a mixing bowl until they are creamy and well mixed.
- Add all the cream cheese and beat until completely incorporated.
- Continue beating until the frosting is light and fluffy.
- Using an off-set spatula, frost the cupcakes with the cream cheese generously.
- Sprinkle some cinnamon powder on the cream cheese.
- Add cupcake sticks to beautify.