Pumpkin Sunflower Seed Cupcakes

CREDITS

@when_ruhana_cooks

RECIPE

1 cup raw pumpkin seeds1 cup raw sunflower seeds1 2/3 cups all-purpose flour1 ½ teaspoons ginger powder1 teaspoon cinnamon powder¾ teaspoon salt½ teaspoon bicarbonate of soda½ teaspoon baking powder½ teaspoon nutmeg powder¼ teaspoon clove powder1 ½ cups granulated sugar½ cup vegetable oil2 large eggs, lightly beaten1 cup pumpkin puree⅓ cup warm water
Frosting-6 ounces cream cheese, softened6 tablespoons butter, softened¾ cup icing sugar1 teaspoon vanilla essence
Method:1. Preheat oven to 180degC.2. Toast the pumpkin and sunflower seeds on a large rimmed baking sheet for about 12 minutes, stirring once or twice, until they turn light golden. Let the seeds cool, then transfer to a small bowl.3. Line cupcake pans. 4. In a medium bowl, sift together the flour, ginger, cinnamon, salt, bicarb., baking powder, nutmeg, and clove powder; stir with a whisk to combine.5. In another medium bowl, using an electric mixer, beat the granulated sugar with the vegetable oil. 6. Add the eggs and beat at high speed until the mixture lightens in color.7. Reduce the speed to low and beat in the pumpkin puree and water.8. Whisk the pumpkin mixture into the dry ingredients, scraping the bottom of the bowl to incorporate the flour.9. Spoon the batter into the prepared pans and bake for about 15min minutes, or until a tester inserted in the center comes out clean. 10. Let cool in the pan for 2 minutes, then transfer the cupcakes to a rack to cool completely before storing in airtight container.11. Meanwhile, beat the cream cheese with the butter until smooth. 12. Beat in the icing sugar and vanilla.13. Spoon or pipe frosting onto cupcakes with an additional sprinkle of seeds.14. I colored frosting yellow. 15. Placed a mini oreo in the center of Cupcakes and piped petals around oreo.
Makes 1 ½ - 2 dzn cupcakes. Depends how big your casings are.

POSTED ON

10 Sep 2018

WOULD YOU LIKE TO ?

COMMENTS