I love baking and who does need a reason to bake??? well I sure have a reason today, its autumn and we have a halloween coming up at the end of this month. Needless to say that its pumpkins galore. Trust me if you are a baker and never used pumpkin in baking cakes and cupcakes, it's a must try and they give amazing moisture and texture to the cake.
About the cupcakes they were not only moist but had a beautiful texture, I guess its the combination of buttermilk and pumpkin puree. Needless to say the yum factor of the cream cheese frosting now tell me who would not love it. I took up additional challenge to make the buttermilk and pumpkin puree at home, although it called for some additional work yet it was all worth it.
Makes 17 small cupcakes
For Chocolate cupcake:
1.25 cup all-purpose flour
1 tablespoon all-purpose flour
1/2 cup good-quality cocoa
1 tablespoon good-quality cocoa
1/2 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon fresh-grated nutmeg (optional)
1/2 cup buttermilk (check recipe below*)
1 cup pumpkinpuré (check recipe below*)
1 teaspoon(s) vanilla extract
1 unsalted butter, softened
1 cup dark brown sugar
2 large eggs
For Orange Cream Cheese Frosting
1/2 package (4-ounce) cream cheese softened
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar
In a glass take 1 cup cold milk and add 1 tsp vinegar, mix well and leave it aside, you will find the milk curdled, set aside to be used later
Homemade Pumpkin Puree-
In a baking tray line with kitchen foil. Remove the stem and cup out the pumpkin into half from top to bottom, scoop out the seeds with a spoon and the fibers too. Arrange the pumpkin with rid side down (skin facing up) and bake in a pre-heated oven for 30-40 mins. Until a fork inserted on the skin perks smooth. Remove the skin using a knife let it cool down and blend it in a food processor/ mixie jar to make a fine puree.
For the chocolate cupcake-
Prepare a muffin tin with cupcake liner or just grease them with little oil/ butter, set aside. Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition. Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter using an ice cream scoop. Bake for 22 minutes.and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool.
For the Cream Cheese Frosting -
Blend the cream cheese ,butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
Cut the tops of the cupcake (if necessary), mine did not require this. Fill an icing bag with frosting and scoop it out with your own design. Store in refrigerator and serve chill.
- Make sure you do not fill more than 1/4 of the cupcake case/ tin as they rise till the rim during baking.
- Make sure to blend the butter and cream cheese well before adding the other ingredients and they are at room temperature.
- You can refrigerate the frosting for atleast 20-30 minutes before piping out the design