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
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.
125g cream cheese, softened
125g unsalted butter, room temperature
2 -3 tbsp icing sugar (taste to your liking)
3 tbsp top and fill caramel
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).