PUMPKIN CHOCOLATE-CHIP CUPCAKES

MAKES 6-8 GIANT CUPCAKES Preparation: 20 min Baking: 25-30 min Chilling: 30 min

60g unsalted butter

at room temperature 60ml (¼c) vegetable oil 80ml (¹⁄₃c) milk 250ml (1c) light brown

sugar 5ml (1t) vanilla essence 2 eggs 310ml (1¼c) cake flour 5ml (1t) baking powder 2,5ml (½t) bicarbonate

of soda 5ml (1 t) ground

cinnamon 1ml (¼t) ground

nutmeg 1ml (¼t) ground ginger 1ml (¼t) ground cloves 1ml (¼t) salt 250ml (1c) pumpkin

purée 100g chocolate chips EGGNOG 2 large eggs 80ml (¹⁄₃c) castor sugar 1ml (¼t) ground

nutmeg 1ml (¼t) ground

cinnamon 15ml (1T) cream liqueur 15ml (1T) brandy 180ml (¾c) milk 125ml (½c) cream basic butter icing (see recipe on previous page) sprinkles cocoa powder

Preheat the oven to 180°C. Line two cupcake tins with cupcake liners. 1 In a large bowl, beat the butter, oil and milk until smooth. 2 Add the sugar and vanilla essence and beat. Add the eggs one at a time, whisking well after each addition until combined. 3 In a separate bowl, sift the dry ingredients together. Add the dry ingredients to the wet ingredients and mix until smooth. Fold in the pumpkin purée and chocolate chips. 4 Fill each cupcake hollow about threequarters full and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove the tins from the oven and allow to cool for 2-3 minutes, then put on a cooling rack to cool completely. 5 Eggnog Put the eggs, spices, liqueur, brandy, milk and cream in a blender and pulse until smooth. 6 Add 100ml of the eggnog mixture to the icing and beat. Spoon into a piping bag and chill for 30 minutes. 7 Pipe onto the cupcakes. Top with sprinkles and dust with cocoa powder.