Halloween is at the gates readers! So this is the second recipe for halloween. Please don’t judge about the top frosting because I got a good amount of problem with it, I’m the worst with the piping! I’ll increase, I promise. Let’s consider that you can do better with it, neverthless I considered the mix of flavour very suitable.

Let’s see how I did it!

PUMPKIN CUPCAKE WITH LEMON FROSTING

• 3 eggs
• 300 sugar
• 150 g butter
• 2 glass of milk
• 250 all purpose flour
• 16 g baking powder
• 200 g pumpkin (mashed)
• 10 ml lemon juice

First of all, peel off the skin of the pumpkin and cut it into slices or cubes. Then boil it until you can insert a fork in then. Approximately it will need about 15- 20 minute. Then put the cubes of the pumpkin into a mixer and mix them with a bit of milk, until you have mashed them.

Now in a large bowl mix together the eggs and sugar until they are well mixed. Add the melted butter and the flour to the mixture. Add the baking powder, the milk and the lemon juice and mix well.

At last, add the mashed pumpkin to the mixture and mix well, until it’s all well combined.  Preheat the oven at 200 °C. Now pour the mixture into muffin tins and bake them for about 40- 45 minutes.

For the frosting:

• 115 g unsalted butter
• 300 g sugar
• 2 tablespoons lemon zest
• 2 tablespoons heavy cream
• 1 tablespoon lemon juice

Melt the butter and wishk with it the lemon zest. Gradually add the sugar. Now add to the mixture the heavy cream and the lemon juice. Beat all until light and fluffy. Pipe the frosting on the top of the cupcake or put the frosting up with a spoon.

Now your pumpkin cupcakes are ready to be eaten!

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