Halloween is coming! If you are feeling creatively inspired you can bake some pretty pumpkin and goji berries cupcakes. The cupcakes are super interesting because of the orange coloring. You can also bake them just because they are a delicious autumn dessert. Let’s get to work!
– 280 g flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon of dried ginger or 2 tablespoons fresh grated ginger
– 1/2 teaspoon ground cloves
– 1 tablespoon of baking soda
– 110 g butter (room temperature)
– 200 g of sugar
– 5 tablespoons brown sugar
– 2 eggs (separate the yolks and the whites)
– 180 ml of milk
– 250 g pumpkin puree (cook the muscat or hokkaido pumpkin and mash it into a puree)
– Home grown fresh goji berries can be mixed in the pumpkin puree for a more intense orange color
Mix all dry ingredients except the sugar. Add sugar and brown sugar to the yolks and mix it together with the softened butter. Add milk and mix again. Separately do the egg whites into stiff peaks and gently stir them with a whisk into the previous mixture. Add the pumpkin puree and mixed dry ingredients. Bake for 20-25 minutes at 190°C.
Note: If you prefer a more spicy taste, just add more cinnamon, ginger and cloves, because this recipe is set very mild.
Let the cupcakes cool down for an hour, then you can decorate them with butter cream or mascarpone with a touch of cinnamon. I made the mascarpone and butter mixture, but my cream didn’t come out as it was supposed to… 🙁 So I won’t share this cream recipe with you, I recommend you to decorate those muffins with just mascarpone with sugar and cinnamon. I should have done this too… Well, we learn from our mistakes, they were still delicious.
You can put some sprinkles on top. I also decided to make the chocolate spider webs. They are simple to make. Melt the chocolate and draw the web on some parchment paper. Then put it inside the fridge for about 20 minutes and it is done. 🙂
I also printed some scary pumpkins, glued them onto sticks and stuck them into a few cupcakes.