Welcome to Cuppies ‘n’ Cream, my home-based cupcake company. I’m Natalie and this is my blog, a place to keep track of my baking and decorating experiences. I’ve been baking professionally since 2011 and I got the cupcake bug after baking some cupcakes for a friend’s daughter. I am completely self-taught and have developed my skills by experimenting and creating lots of new flavours and combinations along the way.
My blog is a place to explore recipes, decorating techniques, tutorials, and also includes my visits to ‘cupcakeries’ (Is that a word? I don’t know, but I like it). You’ll find ideas for cupcakes, cakes, and hopefully (in the not too distant future), I’ll add brownies and cookies too. One more thing to add is that I hate artificial flavourings and extracts. All my recipes use the ‘real-thing’ in the ingredients. I love the taste of fresh ingredients and my favourites are lemons and raspberries. Oh, and I always try to source locally if possible too.
Cupcakes for Halloween
So, enough about me…I’d now like to share a recipe for some yummy Halloween cupcakes. What ingredients could I possibly use that would remind me of this fun occasion? It has to pumpkins! My son will also be happy as he can do the usual carving of a spooky face at the same time – waste not, want not! And to me, nothing says autumn like pumpkins do. So as Fright Night is drawing in and guys and ghouls will be gathering for tricks and treats, why not hand your friends and family a Pumpkin and Cinnamon cupcake – you can also try to convince them they are indulging in a healthy snack too.
With these Pumpkin and Cinnamon Cupcakes, you will have natural orange cupcakes that are infused with the real flavour and goodness of the pumpkin. Made with such distinctive ingredients the cupcakes are moist inside, bursting with flavour and are complemented with a kick of cinnamon. The cream cheese buttercream just melts in your mouth with its silky smooth taste. This recipe will bake 18 large cupcakes.
120g of plain flour
120g of self raising flour
200g of light brown sugar
3/4 tsp. of baking powder
3/4 tsp. of bicarbonate of soda
1 tsp. of mixed spice
1 tsp. of cinnamon
250g of fresh pumpkin
20g of fresh grated ginger
2 medium eggs
120ml of buttermilk
5 tbsp. of vegetable oil
1. Pre-heat your oven to 155 degrees C and line your cupcake tray with your cases.
2. Cube your pumpkin, boil and when soft mash up with a fork, draining out any excess water. It is important to do this step first so your pumpkin has time to cool. I also add some of the mushy insides of the pumpkin as the flavour is really strong. Don't worry if you get any seeds in either as you can pick these out when mashing.
3. Add all your dry ingredients in one large bowl.
4. Add your wet ingredients in a separate smaller bowl, including your grated fresh ginger.
5. Combine all ingredients together folding in gently.
6. Add your pureed pumpkin and then spoon into your cases filling about 3/4 of the way.
7. Bake for 25 minutes.
8. I like to keep my cream cheese buttercream quite simple. I don’t feel it needs much else, but for a little something extra you could try sprinkling some cinnamon, ginger or a squeeze of lemon juice.
These cupcakes can be eaten as a little treat (my preference) or they can be the perfect dessert to any lunch or evening dinner. I do hope that you have enjoyed reading this and that you'll give my recipe a try.
For more recipes, visit cuppiesncream.wordpress.com and to find out about ordering cupcakes from Cuppies 'n' Cream, visit www.cuppiesncream.co.uk. You can also follow Natalie on Twitter @CuppiesnCream and on Facebook.