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Hallween Pumpkin Cupcakes - 3

Pumpkin Cupcakes for Halloween

Make them fun and attractive for little kids with monster decorations.
Prep Time 30 minutes
Cook Time 30 minutes
Course Cakes and Bakes, Desserts
Cuisine Global
Servings 9 standard size cupcakes

Ingredients
  

For the Pumpkin Cupcakes

  • ½ cup whole wheat flour
  • ½ cup all-purpose flour See notes
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon powder
  • 1 tsp gingerbread powder or cake spice see notes
  • 2 nos eggs at room temperature
  • ½ cup Vegetable oil preferably odourless
  • 1 cup muscavado light brown sugar see notes
  • 1 cup thick pumpkin puree made with 1 kg pumpkin
  • ¼ tsp Vanilla extract

For the frosting and decorations

  • 250 gms mascarpone cheese
  • ¼ cup whipping cream
  • 2 tbsp maple syrup optional
  • ¾ cup icing sugar
  • ½ tsp vanilla extract
  • oreo cookies for decoration
  • green, orange and brown food colour
  • googly eyes

Instructions
 

  • Cut the pumpkin into small pieces without the skin Wash them thoroughly under running water. Then rub very little olive oil and roast the pumpkins in the oven till they are soft. Alternately, you can steam the pumpkins over the gas stove too. However, roasting gives it a better flavour.
  • Once the pumpkin has cooked and become soft, blend and keep the puree aside.
  • In a mixing bowl, take oil and sugar and whisk for a couple of minutes.
  • Add the eggs one by one and whisk untill well incorporated.
  • Then add the pumpkin puree and mix that thoroughly.
  • Finally, sieve in the rest of the dry ingredients.
  • Using a spatula, fold in the flour with the eggs and make a smooth batter. Add the vanilla too.
  • Line a cupcake tray with muffin liners. Pour in the batter into each. This makes about 9 cupcakes.
  • Put the tray in a pre-heated oven at 180 degrees C for about 20 to 25 minutes or until the cakes has baked completely. Use a skewer in the centre of one cupcake to check if it is done.
  • Take the cupcakes out and cool them down.
  • For the frosting, whisk the mascarpone cream and the whipping cream till the volume has increased. Then add maple syrup, add icing sugar little by little and keep whisking using a stand mixer or an electric hand blender.
  • Divide the mixture into three bowls and take a small quantity of the fourth portion in another bowl.
  • Add orange colour and green colour in two. Leave one as it is. And to the fourth, smaller quantity, add brown colour for the spider's legs.
  • Transfer these to piping bags and top each cupcake with different colours in any shape you want.
  • Add googly eyes for the monster ones.
  • Make spider legs with brown frosting and place half an oreo on top for the spider body. Stick googly eyes with little frosting over the oreo cookies.

Notes

  1. You can choose to bake this cake with 1 cup of all-purpose flour or 1 cup of whole wheat flour or do a half n half as I did. 
  2. If you don't have gingerbread spice, you can use half tsp of nutmeg powder and half tsp of ginger powder.
  3. You can use any brown sugar, coconut sugar or unrefined sugar for this. 
Keyword cupcake with whole-wheat flour, halloween cupcakes, halloween treat, healthy pumpkin cupcake, monster cupcakes, pumpkin cupcake, pumpkin cupcakes, spider cupcakes