轰轰烈烈的南瓜月即将来到尾声，再次接到通知要为这个金光耀眼的十月天来个闭幕典礼。祝贺好朋友把十月天染红，大放光彩。
这个南瓜杯子蛋糕是在三年前万圣节时做过的，之后老公也有叫我从做，但是我太多要试的食谱，没能轮到它。乘着这次的南瓜杯子蛋糕theme，让我又有机会从做，太好了。很喜欢这个食谱，想不到把它冷落了三年，如今得宠了，又把它列入我的“常做list”里了。
P／s： 谢谢May给我送上心头好，我在大马某百货看了看，动了动，没有买下，竟然让你看穿我心意。那个托盘太好看了。感恩！
Ingredients:
1 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/2 cup packed light-brown sugar
(I used ¼ cup + 1 tbsp)
1/4 cup granulated sugar
125g unsalted butter, melted and cooled
2 large eggs, lightly beaten
½ can pumpkin puree (180g ) or mashed steam pumpkin
Methods:
1. ) Preheat oven to180°C. Line cupcake pans with paper liners;
set aside. In a medium bowl, whisk together flour, baking soda, baking powder,
salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2.) In a large bowl, whisk together, brown sugar, granulated
sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in
pumpkin puree.
3.) Divides the batter evenly among liners, filling each about
halfway. Bake until tops spring back when touched, and a cake tester inserted
in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
Transfer to a wire rack; let cool completely.
Frosting：
125g cream cheese,
softened
125g unsalted butter,
room temperature
2 -3 tbsp icing sugar
(taste to
your liking)
3 tbsp top and fill caramel
Method：
In the bowl of
your electric mixer, or with a hand mixer, beat the cream cheese butter and caramel until smooth. Add confectioners
sugar and beat until smooth. . Add more sugar to taste and get the right
consistency.
Recipe : Helena's Kitchen
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
