I had never been able to master baking cupcakes. Until now it was always touch and go whether they would taste delicious once baked. There would be times when I would make the batter, lick it off my finger after filling the cupcake liners and get excited because it tasted so good, yet I would open the oven once the timer went off only to be confronted with a mess of overflowing inedible cupcakes. It would be so disheartening not to be able to make cute little desserts with beautiful swirling frosting and be left with a sweet tooth craving yet to be satisfied. I have always preferred cooking to baking, I can throw in a bit of this and a dash of that, taste as I go and end up with something delicious. Whereas baking requires discipline, following instructions and let’s just say the rebel in me doesn’t do well with such tight restrictions. Anyway after finding a few recipes that have worked for me and brought me much joy I decided it was time to try a lil’ sumtin’ sumtin’ of my own and pray to the baking gods that when I opened the oven I would not see a disaster.
Ladies & gentlemen it is official, I have mastered the simple cupcake. In my article about LPJ Cupcakes, I talked about everything that makes a perfect cupcake and I am proud to declare that I too can make delicious moist perfectly balanced treats. I love carrot cake with cream cheese frosting but I decided to add a little pumpkin in honour of the first day of Fall or Autumn this Sunday (September 22, 2013) and pumpkin is in abundance. There are a few spices to surprise your taste buds and the ginger frosting just takes it all to a new level. These cupcakes are so moist and I attribute the perfect texture to the use of mayonnaise instead of oil. Another great thing about this recipe is that the quantities are perfect. I love that feeling of making something and there is absolutely no wastage. I was looking back on TYT.com recipes and realised that it has been almost a year since I featured pumpkin in my pumpkin cheesecake recipe; time really flies whether you are having fun or not so at least make it fly along with a lot of delicious meals to make it time well spent!
I REALLY recommend that you make your own pumpkin purée rather than use canned pumpkin because the flavour is much better and it doesn’t take much of your time. Peel and chop the pumpkin before adding it to enough boiling water to cover it. Add a generous pinch of salt and boil for 5-7 minutes and then blitz in the food processor until smooth (for about 2 mins).
Don’t fill the cupcake holders too much.
Make your frosting while your cupcakes are cooling.
Live, Love, Eat
- 1 cup flour
- 1 teaspoon baking powder
- 3/4 teaspoon mixed baking for spice (this is a mixture of cinnamon, nutmeg, anise powder, Jamaican pimento and orange peel. If you don’t have it mix cinnamon and nutmeg together)
- 1/2 teaspoon baking soda
- 2 eggs room temp
- 3/4 cup brown sugar
- 1/2 cup mayo
- 1/2 cup pumpkin puree (to make fresh pumpkin puree you will need .2kg pumpkin)
- 1 cup carrot, grated
- 4 oz cream cheese, room temp
- 4 tablespoons unsalted butter, room temp
- 3/4 cup powdered sugar/ confectioner’s sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon vanilla extract
- Preheat oven 350 degrees Fahrenheit
- If you are making the pumpkin purée, which I REALLY recommend, then peel and chop the pumpkin before adding it to enough boiling water to cover it. Add a generous pinch of salt and boil for 5-7 minutes and then blitz in the food processor until smooth (for about 2 mins).
- In a bowl mix flour, baking powder, mixed spice, baking soda and set aside.
- In a mixer blend eggs, sugar, mayo, pumpkin puree.
- Add half flour, half carrot and then the rest of the flour followed by the rest of the carrot.
- Pour ¾ in cupcake liners and bake for 20 mins.
- While cooling (for about 20 mins) make frosting by blending all the ingredients with an electric mixer.
- Fill piping bag or spread frosting on top and enjoy!