Pump­kin cup­cakes

Weekend Argus (Saturday Edition) - - FRONT PAGE -

AN­GELA Day’s recipe will sweeten your day. PUMP­KIN CUP­CAKES Makes 18 125g but­ter 250ml cas­tor sugar 2 eggs 5ml vanilla essence 250ml mashed cooked pump­kin 500ml flour 5ml ground cin­na­mon 10ml bak­ing pow­der 5ml salt 125-150ml but­ter­milk Wooden spoon Mix­ing bowls Sieve, Muf­fin pans with pa­per lin­ers 125g cream cheese 100g but­ter 500ml sifted ic­ing sugar 5ml vanilla essence A drop of or­ange food colour­ing

Cream the but­ter and sugar un­til fluffy. Add the sugar, beat­ing well af­ter each ad­di­tion.

Add vanilla essence and pump­kin and mix well.

Sift the flour, cin­na­mon, bak­ing pow­der and salt and add al­ter­nately to the creamed mix­ture with enough but­ter­milk to make the mix­ture drop from a spoon but not be runny.

Line the muf­fin trays with pa­per lin­ers and di­vide the bat­ter be­tween the trays.

Bake at 180°C for 20 min­utes un­til a skewer in­serted into a cup­cake comes out clean. Re­move and cool. Spread or pipe on the ic­ing and dec­o­rate as de­sired.

Put the cream cheese and but­ter into the bowl of an elec­tric mixer and beat un­til smooth. Add the ic­ing sugar and vanilla essence and mix to form a spread­able ic­ing.

Add food colour­ing to get the pump­kin or­ange colour.

Colour­ful pump­kin cup­cakes are just right for Hal­loween.

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