Ingredients
12 portion(s)
Pumpkin Cupcake
- 200 g cooked pureed pumpkin
- 250 g light brown sugar, 2
- 2 eggs
- 250 g flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp grd cinnamon
- 1 tsp grd ginger
- 1/2 tsp grd allspice
- 1/4 tsp grd nutmeg
- 1/4 tsp grd cloves
- 120 g macadamia oil, or use softened butter
Ginger Buttercream Icing
- 300 g icing sugar
- 120 g Butter, softened
- 1 tbsp Milk
- 2 tbsp grd ginger
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6
25min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Heat Oven to 180 degrees, line a 12 hold muffin tray with cupcake liners.
Mix pumpkin, sugar, eggs on speed 4 for 10 seconds.
Dissolve baking powder and baking soda in a teaspoon of water then add that mix with all other ingredients to the pumpkin mix in the bowl and mix 15 seconds on speed 6.
Spoon into the cupcake liners and bake for 12 to 15 minutes. Cool before icing.
Mix all ingredients on speed 6 for 15 to 20 seconds until smooth then pipe or spread on the cooled cupcakes.
Pumpkin Cupcake
Ginger Buttercream Icing
Accessories you need
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Spatula TM5/TM6
buy now
Tip
I added a teaspoon of dulce de leche to some of the cupcakes before piping the icing on, delicious!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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