For the month of Oct, the Baking partner group made Cupcake or muffins. 🙂 The common ingredient among all except the usual suspects was Pumpkin.
I had never baked with pumpkin before but I must add here that they taste marvelous. I was absolutely stunned.
I am, however posting tad too late about it because of some personal work on 15-16 and WordPress issue yesterday. Sincere apologies for the same.
Here is the recipe I used.
1 1/2 cups (195 grams) …all purpose flour
1 teaspoon… baking soda
1 teaspoon …ground cinnamon
1/4 teaspoon …ground ginger
1/4 teaspoon …ground cloves
1/4 teaspoon… freshly ground nutmeg
1/2 teaspoon …salt
1/2 cup (113 grams) …unsalted butter, room temperature
1 cup…. (200 grams) granulated whitesugar
1/4 cup… Butter Milk
1 teaspoon …Vanilla Extract
3/4 cup (180 ml) …Canned Pumpkin Puree [I used ripe pumpkin and made puree]
1 cup (175 grams) ….Chocolate chips
Nutella for filling [Optional]
Preheat oven to 350 degrees F (177 degrees C). Line the cup cake mould and keep aside. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
Cream the butter and sugar until light and fluffy.
Add vanilla and pumpkin puree. Alternate between the Flour and Butter milk. Use the butter milk sparingly as you might not need the entire thing.
Fold in the chocolate chips.
Fill the muffin cups evenly with the batter. Bake for 15-20 min or until the skewer comes out clean when inserted in the center of the cup cake.
Once done, take them out and let them cool. Once easy to handle, use a round piping nozzle and cut out a round in the center of the cup cake.
Put a small dollop of nutella in it and cover with the core of the cup cake that you just took out. Serve.
They taste divine. The pati and I could not stop eating it. However a few of them were too soft to hold shape, so I made cake pops out of them 🙂
Thanks for all the help Swathi. Cheers.