Homemade pumpkin halloween cupcakes

These cupcakes are super yummy and perfect for autumn season by themselves. With some decoration they become perfect for a halloween party. This recipe gives you 12 regular size cupcakes.

What you need for cupcakes:
200g kabocha squash (japanese pumpkin)
240g cake flour
2 tsp baking powder
100g butter
a pinch of salt
160g granulatet sugar (regular sugar)
2 eggs (beaten)
40g roasted pecans
1dl milk


Make sure the ingredients are room temperature. That will prevent the batter from separating.

How to bake:
Cut the pumpkin and remove the skin and seeds. Steam until soft.









Mash the pumpkin while it is still hot, put aside.

Add the baking powder to the flour and sift two-three times. This will help make fluffy cupcakes.

Whisk the butter until it looks nice and creamy. Add the salt and half of the sugar, whisk some more. Add the rest of the sugar and whisk until the granulated texture of the sugar is more or less gone.

 Gradually add the beaten eggs while whisking. Make sure all the egg is absorbed in the mixture before you add more.

 Add pumkin and nuts and roughly mix together.

 
Add 1 third of the flour. Fold in the mixture with a spatula. Don't overstir. Add half of the milk, continue folding. Continue adding flour and milk and finally mix until all is combined.

 Devide the cupcake into moulds and put in pre-heated oven on 190 celcius for about 20 minutes (may vary depending on the oven). Test if the cupcakes are done by poking them with a toothpick or other wooden stick. If no batter attaches to the stick, then it's done.

Let the cupcakes cool while you prepare the decorations.













What you need for decorations:
Buttercream
black sanding sugar
small m&ms
yellow jellybeans
chocolate candy melts or melted chocolate in piping bag

See recipe for buttercream and sanding sugar at the bottom of this page.

Make cobwebs and ears/ whiskars for the cat with melted chocolate. Put in the fridge.



















If the edge of the cupcake moulds are higher than the cupcake it can be a good idea to cut the edge down a little to make application of buttercream easier.







For the cobweb cupcakes, put buttercream on the cupcake and attach the cobweb while the buttercream is still fresh.
For the cats, put buttercream on the cupcake and roll the top gently in the sanding sugar until sufficient coverage. Attach eyes, nose, whiskars and ears.


Enjoy a spooky holiday!!











TIPS:
- Feel free to use other types of pumpkin, the tastes may vary depending on the sweetness of the pumpkin.
- You may steam the pumpkin with the skin, but remember you then have to remove the skin from a steaming hot pumkin, which is a little uncomfortable. My lesson learned with many burned fingers.
- Do i have to use cake flour? No you can just use regular flour. If you want to use cake flour, here is how to make your own: 1 cup (2.5dl) flour, remove 2 tbsp and replace with 2 tbsp cornstarch. Sift several times to mix thoroughly. You can of course also just use regular flour for this recipe.
- I don't have pecans, what can i do? Use walnuts. Or skip entirely.
- how to divide the batter evenly? Try an icecream scooper. It gives the perfect amount for one cupcake and ensures the same amount for each cupcake.
- I recommend using the cupcake tray when baking. You make put the paper mould directly in the oven, but your cupcake will them usually get wider and flatter. The tray helps the cupcake keep its shape.
- The sanding sugar is used to give the impression of a fluffly cat fur. If you think sugar on sugar is too much, just color the buttercream for the cats with black foodcoloring (use paste, not liquid. Otherwise your buttercream will get too thin.)


Buttercream recipe:
250g butter (room temperature)
600g powdered sugar
1ts vanilla extract
1-2 ts milk
Whisk the butter until white (if already white, whisk on high speed for 5 min)
add powdered suggar little by little, whisking for 2 min between each addition. Do this until you have used 2/3 of the sugar. Add the vanilla and 1 ts of the milk. Whisk again and add the rest of the sugar. Test with a spoon. If you can shake a little and the buttercream doesn't fall off then it's ready. If too thick add more milk, if too thin add more sugar.

Sanding sugar:
1/2 cup regular granulated sugar in a plastic bag. Add food colouring and rub together until you get the colour you want. Spread on a baking sheet and dry in the oven on 50 celsius for 10 min or until it feels dry. If it cakes together, to beat it lightly.