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October 30, 2014

Spiced Pumpkin Cupcakes (香料南瓜杯子蛋糕)


Spiced Pumpkin Cupcakes

La,la,, la!!! La,la,la ,,la, la!!
Ola! Ola!
This is the third wave of LTU~pumpkin month
featuring Pumpkin Cupcakes.
LTU event is coming to an end tomorrow. Zoe and I would like to THANK all our bloggers friends for sharing all your lovely cook and bake to LTU. Another big big THANKS to Eileen for being such a awesome host. Our LTU ~ PUMPKIN month. 



This spiced pumpkin cupcake is good!! We have it just with a shake of icing sugar on top and with a cup of warm beverage. It is soft , moist and fudgy. The sugar  have  been reduce to the sweetness we prefer, not too sweet, just nice.

These cupcakes a having a small parade here.

Each of the cupcakes a holding their little alphabet flags ready.
Oops!! but not sitting in the right place..:p

Yay! Yay!  and double Yay! 
They are giving a big THANKS to all bloggers friends who have shared and linked their wonderful recipes to Little Thumbs Up (Oct -theme-Pumpkin)

Top roll from left to right: 
Soft brown sugar in the mixing bowl
Add in the flour, baking soda and ground cinnamon
Mixing with the electric mixer into dry mix and add in the wet mixture then beat into a smooth mixture
Bottom roll from left to right:
Spoon mixture into the prepared cupcake cases 
Filling two-third full
Bake in a preheat oven at 170C DONE~

Spiced Pumpkin Cupcakes(香料南瓜杯子蛋糕)
Recipe adapted from The Cupcake Book by Cupcake Jemma
Makes 24 (i make half of the recipe)

110g castor sugar (i omit)
80g soft dark brown sugar 
150g self raising flour 
1/8 tsp bicarbonate of soda 
1 tsp ground cinnamon
1/2 tsp ground ginger (i omit)
1/2 tsp ground nutmeg (i omit)
1/2 x 425g tin of unsweetened pumpkin puree (i use120g home made mashed pumpkin)
100ml vegetable oil
2 large eggs
50g pumpkin seeds (i omit)

some icing sugar for dusting (i added)
2 trays of 6 hole small muffins trays

To Do:

  • Preheat the oven to 170C. Whisk the sugar, flour and a pinch of salt in a large bowl with an electric mixer. 
  • In a large measuring mug whisk all the eggs and vegetable oil to combine. Add in mashed pumpkin and mixed well.
  • Add the wet ingredients to the dry mix, beating until smooth and glossy. Fill in the paper cases two-third full with mixture, but don't bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
  • Serve with a light sprinkle of icing sugar on the cupcakes.
**original recipe uses cream cheese icing for frosting but i omitted.

Eileen, this is for YOU!!
This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by Eileen from Eileen's Diary.
Please link your post here

Our Little Thumbs Up event starts on the first Tuesday until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is PUMPKIN for October 2014 and link with us at this post anytime until 31st October 2014.

Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kidsmy little favourite DIY or/and Eileen's DiaryFor more details, please see this.

What after October 2014? We will have a Personal Break in November and a Christmas Break in December. We will be back in January 2015 with our awesome host Annie from My Bare Cupboard with her theme - Noodles and Pasta..

and linking this post with :
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