The month of November is a season of being thankful. We celebrate many birthdays: Dad, Por Por, Godma, Aunty Kem and Aunty Janice. We are grateful for them in our lives!
I am also excited because every Thanksgiving we go to Aunty Janey’s home. Aunty Janey is a great baking friend. This cupcake is inspired by the pumpkin pie she makes. Pumpkins also remind me of Fall, so this is a good time to make it.
Hope you enjoy this tasty cake! Love, Jo
We found & adapted this delicious recipe from Sally’s Baking Addiction
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 tsp ground cinnamon
- 1/2 tsp ginger powder
- 133g dark brown sugar
- 2 large eggs
- 227g pumpkin, mashed
- 120ml vegetable oil
- 80ml milk
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees centigrade. Line a muffin pan with cupcake liners.
- In a large bowl, mix together flour, baking power, baking soda, salt, cinnamon and ginger until combined.
- In a medium bowl, whisk brown sugar and eggs until combined. Whisk in the pumpkin, oil, milk and vanilla.
- Pour the wet ingredients into the large bowl with the dry ingredients. Stir until just combined. Do not overmix the batter.
- Spoon the batter into the cupcake cases.
- Bake for 17-18 minutes or until a toothpick inserted in the centre of a cake comes out clean.
- Allow to cool completely before frosting.
Maple Syrup Marscapone (adapted from Benjamin Wong’s Cupcakes with Attitude)
- 250g marscapone cheese
- 1 tbsp maple syrup
- 40g icing sugar
- Beat the marscapone with the maple syrup and half the sugar till soft and creamy. Taste and add more sugar as desired.
- Use immediately, or cover with cling wrap and chill in the refrigerator for up to 2 days.