Here's another cupcake recipe adapted from the delightfully sweet Primrose Bakery's 'Cupcakes' cookbook. This time I chose Pumpkin Cupcakes. I just love to incorporate veggies in my bakes. It makes me feel less guilty and a little wee bit 'healthier'.
These cupcakes were nicely moist and soft. I left them unfrosted as I didn't want to add in extra calories. I bet they would've been even better with a creamy velvety cream cheese frosting. Ah, if only my ever expanding thighs permit!
So far the Primrose Bakery 'Cupcakes' cookbook have yet to dissappoint. I've tried 2 recipes, the Malted Cupcakes (Milo Cupcakes) and this Pumpkin Cupcakes. Both turned out satisfactorily moist and tender. But they may be a tad too sweet and you may need to adjust the sugar to suit your tastebud. I've reduced the sugar for the pumpkin recipe below.
Pumpkin Cupcakes
(Adapted from Primrose Bakery 'Cupcakes' cookbook)
(makes 12 regular cupcakes)
Ingredients:
- 110g butter
- 200g soft light brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 100g pureed pumpkin
- 125g self-raising flour
- 120g plain flour
- 1 tsp mixed spice
- 125ml buttermilk (or 120ml water mixed with 2 tbs buttermilk powder)
Method:
- Cream butter and brown sugar with an electric hand whisk until pale and smooth, which should take 3-5 minutes. Add the eggs one at a time, add vanilla extract, beating well after each addition. Then add pumpkin and beat until just combined.
- Combine and sift self-raising flour, plain flour and mixed spice in a bowl. Add 1/3 of the flours to the butter mixture and beat until just combined. Add 1/2 the buttermilk and beat again, then repeat these steps until all the ingredients have been added.
- Spoon the mixture into 12 cupcake cases, filling them to about 2/3 full. Bake at 180 C for about 25 mins until slightly raised and golden brown. Once cooked, remove from the oven and leave the cupcakes in their tins for about 10 mins before cooling on a wire rack.
