Mini pump­kin cup­cakes with cream cheese ic­ing

Isis Town and Country - - Life -

Makes 24

In­gre­di­ents

For the cup­cakes: 200g un­salted but­ter, soft­ened to room tem­per­a­ture, 1 tsp vanilla ex­tract, 3 free range eggs, 1 cup caster sugar, 2½ cups self-rais­ing flour, 1⁄2 cup milk, 450g pump­kin puree. For the cream cheese ic­ing: 350g cream cheese, 80g un­salted but­ter, 2 tsp ground cin­na­mon, 1¾ cups ic­ing sugar Small pun­net blue­ber­ries

Method

Pre­heat oven to 180C and line mini cup­cake tray with pa­per patty pans. Us­ing an elec­tric mixer, beat the sugar, but­ter and vanilla to­gether un­til pale and creamy. Add eggs and beat well un­til light and fluffy. Add half the flour and half the milk to the mix­ture and stir well with a wooden spoon un­til com­bined. Re­peat with re­main­ing flour and milk. Add the pump­kin puree and stir well. Spoon mix­ture into pre­pared pan, fill­ing each patty pan two thirds of the way. Bake for 20 min­utes or un­til a skewer comes out clean when in­serted and tops spring back. To make the ic­ing, beat to­gether cream cheese, but­ter and ground cin­na­mon un­til creamy. Add ic­ing sugar and mix un­til com­bined. Use a pip­ing bag to ice each cup­cake and top with blue­ber­ries.

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