CELEBRITY STYLE SPY: See all the latest celeb photos

Pumpkin cupcakes

By www.lolas-kitchen.co.uk on Friday 23 October 2009

Print
Share
Comment

Lola's Kitchen - Pumpkin cupcake - Marie Claire

Lola's Kitchen - London's hottest new cupcake boutique - divulges its super-secret pumpkin cupcake recipe

Makes 24 American-sized cupcakes

Ingredients:

450g of plain flour
3 eggs
2 teaspoons cinnamon
1/4 teaspoon allspice or ginger
2/3 cup chopped walnuts
400g of caster sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pure vanilla
400g shredded fresh pumpkin
100g of white chocolate curls

For the cream cheese icing:

250g of unsalted butter
1000g of icing sugar
2 teaspoons of pure vanilla paste
500g Philadelphia Cream Cheese

Method:

Slice open the pumpkin, remove the seeds and chop the pumpkin into smaller chunks. Then grate 400g of pumpkin chunks.

Sift together the plain flour, baking soda, baking powder, cinnamon and allspice. Add the walnuts now too as this will stop them sinking to the bottom of the cupcake.

Measure the sugar, oil and vanilla into a large size bowl and stir to combine. Add the eggs one at a time, whisking after each addition. This is the wet mixture.

Add the majority of the dry mixture to the wet and stir until just combined. Add the remaining dry mixture very slowly until all incorporated. This will result in a very thick batter. Do not overbeat!

Fold the pumpkin and white chocolate curls into the batter with a large wooden spoon.

Pipe or spoon the mixture into cupcake cases about 3/4 full.

Bake at 350 degrees, until the cupcakes are golden and a toothpick comes out clean, which should take between 20 and 25 minutes.

Finish the cooled cupcakes with generous helpings of cream cheese icing, dusted with cocoa powder and decorated with chocolate shreds

Words by www.lolas-kitchen.co.uk, Friday 23 October 2009

Have your say ...

Add your own comment

We're English - they are BUNS not cupcakes. Let's drop the Americanisms, please!
Comment by Julie Durkin on October 24 17:56

They are CUPCAKES Julie. Get over it
Comment by Helen on October 27 06:20

Whatever they are, I just made them and they are lovely!
Comment by kirsteen on October 27 20:41

could you use tinned pumpkin instead of fresh?

(and i think if you were going to insist on the English thing - they'd be fairy cakes, not buns!)
Comment by lucy on October 31 14:36

Buns? I've just asked 10 British friends with me, from all over the UK and they all called cupcakes, or fairy cakes. Where are buns from?
Comment by Karen McMahon on October 31 18:25

Buns!??!? Those are things made of bread dough with currents, or icing....these are totally cupcakes or fairy cakes!
Comment by Jo Tunnell on November 05 10:41

The quantities for icing are way too much. I used 300g of cream cheese, 150g of butter and 600g of icing sugar and this even made too much!
Comment by Katy on November 06 12:29

They are large Fairy Cakes Julie. I have never seen anything less like an iced bun. Not that buns are particularly English.

Anyway, the recipe clearly states that the quantities are for AMERICAN CUPCAKES!
Comment by Sophie on November 04 17:46

Read all 8 comments