Pumpkin and ginger cupcakes

  • Total Time

    35m
    • Prep Time

      10m
    • Bake Time

      25m
  • Serves

    20
  • Skill Level

    Easy
  • Dietary Needs

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Very moist, these cupcakes have a light, almost melt-in-the-mouth and you'll find them difficult to leave alone. The pumpkin makes them perfect for an autumn treat.

Method

  1. Preheat the oven to 190c (fan 170c, gas mark 5).  Cream together the butter and sugar until the mixture is light and fluffy in appearance.

  2. Beat the eggs in one at a time. Add the stem ginger and the pumpkin to the mixture and stir until evenly blended.

  3. Stir in the flour, baking powder and the spices. Fill the cupcake or muffin cases three quarters full with the mixture.

  4. Bake for 25 minutes or until firm to the touch. Take out of the oven and transfer on to a cooling rack.

  5. When the cakes are nearly cool start making the icing. Cream together the butter, splash of milk and cream cheese. Once blended, add the icing sugar and whisk together until smooth. If you prefer a thicker icing, add more icing sugar.

  6. Spread some of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirl.

  7. Top the cupcakes with sliced stem ginger, crystallisd ginger, a sprinkling of cinnamon or anything else that takes your fancy.

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