Spicy pumpkin and almond Cupcakes with mascarpone. At least it's a recipe with pumpkin, Halloween and since I do not go quite agree. Already do not feel much Carnival, let alone a party imported of which I do not understand the meaning and symbolism. I love, though, the pumpkin. So what, given that I see everywhere is horrendous’ (in the sense of horrendous specially, not because ugly) treats for Halloween in vegetable base of this celebration, the pumpkin, and in more or less orange color tones, I then decided to produce me in something orange pumpkin. Unfortunately, This is the maximum that I managed to get myself: No candy ' from fear’ spicy pumpkin and almond cupcake but with a mascarpone frosting. Don't scare, I'm not so much orange… I just couldn't force myself more… But they were good!
Serves 6 cupcake:
- 250 grams of red pumpkin
- 1 egg
- 50 grams caster sugar
- 50 grams of brown sugar
- 1 teaspoon baking (baking powder)
- 40 grams of melted butter
- 150g self raising flour (I use that Flour and yeast Molino Chiavazza)
- 40 grams of almond flakes
- a pinch of salt
- cinnamon as required
for the frosting
- 150 grams of mascarpone
- 50 grams of red pumpkin
- 3 tablespoons powdered sugar
- 1 tablespoon of vanilla extract
- colored sugar to decorate
Wash the whole pumpkin (is that for cupcakes is that for frosting), depriving the skin and tear it to bits, then steam cook until it is tender or in oven at 180 degrees for about 40 minutes. It is the fate, like me, steamed, then put for at least one hour in a colander with a weight on top in such a way that it loses much water as possible. Then reduce it to a puree crushing it with a fork.
Preheat the oven to 180 degrees-ventilated. Assemble with electric whisk the egg and the two types of sugar until the mixture is soft compound, very puffy and fluffy. Add the salt, cinnamon, the sifted flour and baking powder and mix well mix everything. Then add the melted butter, 250 grams of pumpkin and almonds. Stir quickly and fill with this compound the mold for muffins (even better if you put the paper inside the mold cups). Cook for 20 minutes, bake and make cool cupcakes.
For the frosting, pureeing pumpkin remained frullandola with Pimero. Stir pumpkin mascarpone and add the vanilla and icing sugar. Using the pastry bag with a round nozzle and smooth cupcakes garnish with the frosting mascarpone and decorate it with the sugar crystals. Serve immediately.