I am looking forward for today's posting as I know there are sure a lot of pumpkin cupcakes posts today! Too bad I need to go to meeting soon so can't do any blog hopping now :(. Recently our division almost need to camp in the meeting room, 吃喝拉撒all in there hahahaha... too exaggerating lah :P But everyday having lunch meeting and eat those fast food like pizza, KFC, McDonald really no joke, making me waist keep expanding :(
When I got this mission to post pumpkin cupcakes for today, I had decided that I must try out Eileen's recipe as I am attracted by the texture of the cake. On top of that, I have not tried beating the batter over the bowl of warm water before, really interesting. I double up her recipe and make into cupcakes and loaf size.
Recipe adapted with modification from Eileen's Diary
Ingredients : (yield 8 cupcakes and 1 8" x 3.5" x 3")
80g pumpkin puree
140g caster sugar (I reduced to 100g)
120g cake flour
40g corn flour
180g unsalted butter (melted)
100g raisins/dried cranberries/dried apricot (soaked with rum)
some almond flakes
1. Mix cake flour and corn flour and sift.
2. Place the mixing bowl on top of a bigger bowl of warm water, whisk eggs and sugar until fluffy and pale.
4. Add in mashed pumpkin and continue to beat until ribbon stage (use the beater to draw a "8" and the batter only disappear after a few sec)
5. Take a few tbsp of flour and mix into the melted butter.
6. Add the balance flour in a few addition into the egg mixture, use spatula to fold until no trace of flour.
7. Take 1/4 of the batter and mix into the butter batter, mix well.
8. Pour it into the flour batter, fold it gently to mix well, be careful not be deflate the batter.
9. Coated the dried fruits with flour and fold into the batter.
10. Pour the batter into the cake pan and cupcakes cases 80% full and bake in pre-heated oven at 170C for 10 mins.
11. Remove from oven and drizzle the almond flakes and continue to bake for 10-15 mins for cupcakes, 25 mins for cake pan.
The cake is so soft and moist, sweetness is just ok due to the added dried fruits, however if is just plain by itself it is not really sweet, I had reduced the sugar too much liao lol. But this cake is really nice, dear husband and I think that this cake is actually tasted even better than the previous pumpkin butter cake. Definitely a keeper!
1. the batter is quite running so actually added the dried fruits / raisins in the batter will sink in the bottom even coated with a lot of flour.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Eileen's Diary.
& co-hosted by Charmaine of Mimi Bakery House.
Hi Jess, today I saw so many blogger friend sharing their recipes on pumpkin muffins or cupcakes. The choices are plenty and all looks so good that one must try. Good that you already reduced the sugar then I can follow to the T.ReplyDelete
Jess, Your cupcakes look so pretty! Yummy too!!ReplyDelete
Jess,these cupcake look so so so so delicious!!ReplyDelete
Jess, I must try this!ReplyDelete
Jess, 看我多糟糕， 想不起今日是否拜访过你家，或是吃过你家的蛋糕。ReplyDelete
Indeed, your cupcakes looks so fluffy and moist.
The colour are so golden and shine.
I would like to try this too.
It's really nice to see so many pumpkin cupcake posts today. Like the addition of dried mixed fruits in it, nice pretty cupcake liner too.ReplyDelete
They look so soft...almost like sponge cake. Excellent!ReplyDelete
Good for this halloween too with this nice fluffy soft pumpkin butter cupcakes. Dont worry, eat and party, come back to bakie bakie(bake) hehehehReplyDelete
The texture of your pumpkin butter cupcakes look so soft and fluffy, would love to have a piece right now!ReplyDelete