thumbnail image 1
thumbnail image 1
Preparation time
40min
Total time
1h 5min
Portion
24 portion(s)
Level
medium
  • TM 31
published: 2014/06/17
changed: 2014/06/17

Ingredients

cupcakes

  • 500 grams butternut pumpkin, peeled, de-seeded & 2cm cubes
  • 125 grams Butter
  • 4 eggs
  • 300 grams castor sugar
  • 130 grams natural yoghurt
  • 220 grams Self Raising Flour
  • 2 teaspoon cinnamon
  • 1.5 teaspoon bicarbonate soda
  • 1 teaspoon Nutmeg
  • 0.5 teaspoon ground cloves
  • pinch salt

icing

  • 250 grams cream cheese
  • 40 grams Butter, softened
  • 110 grams icing sugar
  • --- Rind of 1 Lemon
  • 20 grams lemon juice

toffee

  • 100 grams slivered almonds, toasted
  • 50 grams sunflower seeds, toasted
  • 120 grams sugar
  • 60 grams water

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Recipe's preparation

    cupcakes
  1. peel, de-seed & cut pumpkin into 2cm cubes

    place in varoma tray

    add 500gm water to TM bowl

    steam for 15mins/varoma/speed 2

    set aside to cool

  2. empty water from TM bowl

    dry

    weigh in raw sugar & mil for 5 sec speed 10

    set aside

  3. weigh in butter

    melt 2.5 minutes/50/speed 2

  4. add back castor sugar

    insert butterfly

    mix for 2 minutes/speed 4

  5. with blades still spinning on speed 4 at eggs one at a time through hole in lid allowing 20 sec between for each to be incorporated

  6. add yoghurt

    mix 20sec speed 2

  7. add flour, bicarb, spices

    mix 30 sec, speed 2

  8. remove butterfly

    add cooled pumpkin

    mix 30 sec speed 5

     

  9. spoon mixture into prepared cupcake papers

    bake in oven on 180C for 25 minutes for small cupcakes or until cooked when tested with skewer

    cool for 15 minutes before turning out onto wire rack

  10. icing
  11. place lemon rind in TM bowl & mill for 10 sec speed 10

    weigh in cream cheese & butter

    mix 30 sec speed 5

    weigh in icing sugar, beat for 30sec speed 5

    add lemon juice to lid & allow to trickle into mix while blades running

    ice cupcakes when completely cool

  12. toffee
  13. toast seeds & nuts in 180C oven for 5 minutes (i did this step while oven was heating up for cupcakes & pumpkin was steaming)

    place sugar & water in saucepan on stove & heat over low heat stirring occasionally until sugar has dissolved

    bring to boil without stirring until syrup is deep golden colour

    pour over seeds & nuts

    set aside to cool & harden

    smash into small shards & decorate cupcakes

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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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Pumpkin Spice Cupcakes with Sunflower Seed Toffee

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