PUMPKIN CUPCAKES
These Pumpkin Cupcakes turned out so so cute!
The little pumpkins on top could be made with fondant but I think marzipan tastes better! I also think a cream cheese frosting would’ve been better than the vanilla and cinnamon Swiss meringue buttercream but I have not been able to get a cream cheese frosting to work properly here in Sweden. The buttercream was still really delicious thought and paired perfectly.
Pumpkin Cake
225g pumpkin purée
100g egg
50g yogurt
175g sugar
25g brown sugar
1 tsp vanilla extract
180g AP flour
175g unsalted butter, melted
2g baking soda
4g baking powder
4g salt
4g ground cinnamon
2g ground clove
2g nutmeg
4g ginger
1. Preheat oven to 160°C (320°F) and line a muffin tin with paper liners.
2. In a bowl, whisk eggs. Mix in pumpkin purée, yogurt, melted butter, and vanilla extract, then add sugars.
3. Add flour, baking soda, baking powder, and spices. Stir until smooth.
4. Scoop batter into the muffin tin and bake for 20-30 minutes or until a toothpick comes out clean.
Marzipan Pumpkins
200g almond flour
150g powdered sugar
1 egg white*
Optional: almond extract, food coloring
1. Combine almond flour and powdered sugar in a food processor; mix until fine.
2. Add egg white and almond extract (if using); process until dough forms. Add water if dry.
3. Color if desired and wrap in plastic until ready.
*Egg white adds pliability; substitute water if preferred.
Swiss Meringue Buttercream
200g egg whites
400g sugar
550g unsalted butter, room temp
Vanilla, cinnamon, salt (to taste)
1. In a heatproof bowl, whisk egg whites and sugar over simmering water until 71°C (160°F).
2. Transfer to stand mixer with whisk attachment; whip until ribbony.
3. Gradually add butter, mixing until smooth. Add spices, switch to paddle attachment, and mix on medium speed for 5-10 minutes to remove air bubbles.
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