Ingredients (makes 20 to 24):
200g cake flour
1 tsp baking soda
1 tsp cinnamon powder
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg or nutmeg powder
1/2 tsp salt
2 eggs, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup corn oil
1 cup pumpkin puree
1/3 cup milk, at room temperature
1 tsp vanilla essence
3/4 cup chopped walnuts
Method:
1. Line a muffin tin with paper cupcake holders and pre-heat oven to 180 deg C.
2. Sift cake flour, baking soda, cinnamon powder, ground ginger, nutmeg and salt into a medium bowl.
3. In a bigger bowl, whisk the eggs and both sugars until pale.
4. Add the oil, pumpkin puree, milk and vanilla, then mix until blended.
5. Add the flour in 3 parts, mixing until just blended.
6. Stir in the walnuts.
7. Using an ice-cream scoop, portion the batter into the cupcake holders, filling them only to 3/4 of the way up. This will leave space for the cakes to rise as they bake.
8. Bake for 20 to 25 minutes, or until a skewer inserted in the middle of each cake comes out clean.
9. Transfer to a cooling rack to cool completely.
10. Frost the cupcakes with Spiced cream cheese frosting. Sprinkle with decorations.
Recipe source: Today newspaper
Showing posts with label Nutmeg powder. Show all posts
Showing posts with label Nutmeg powder. Show all posts
Spiced cream cheese frosting
Ingredients (makes about 1 1/2 cups):
170g cream cheese, softened
42g unsalted butter, softened
1/2 tsp vanilla extract or essence
1/8 tsp cinnamon powder
1/8 tsp ground ginger
1/8 tsp nutmeg powder
A pinch of salt
100g icing sugar, sifted
Method:
1. In the bowl of an electric mixer, use the paddle attachment to beat the cream cheese and butter at medium speed until smooth.
2. Add the vanilla, spices and salt, then reduce the speed to low and add the icing sugar. Beat well until blended.
3. Raise the speed to high and beat until light and creamy, which should take about 1 minute.
4. Frost the cupcakes only when they are completely cool.
Recipe source: Today newspaper
170g cream cheese, softened
42g unsalted butter, softened
1/2 tsp vanilla extract or essence
1/8 tsp cinnamon powder
1/8 tsp ground ginger
1/8 tsp nutmeg powder
A pinch of salt
100g icing sugar, sifted
Method:
1. In the bowl of an electric mixer, use the paddle attachment to beat the cream cheese and butter at medium speed until smooth.
2. Add the vanilla, spices and salt, then reduce the speed to low and add the icing sugar. Beat well until blended.
3. Raise the speed to high and beat until light and creamy, which should take about 1 minute.
4. Frost the cupcakes only when they are completely cool.
Recipe source: Today newspaper
Christmas snowman cookies
Ingredients:
3 1/2 cups plain flour
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp clove powder
1/2 tsp fine salt
1 1/2 cups fine sugar
1 cup softened margarine or butter (250g)
2 large eggs
2 tsp vanilla essence
red, white and green Royal Icing
Home Made Royal icing:
2 egg whites
12 tbsp icing sugar, sifted
Method:
1. Mix dry ingredients together except for the sugar.
2. Cream the softened butter or margarine with the sugar in a large bowl for about 1 to 2 minutes. Add the eggs and vanilla essence and beat well. Mix in the dry ingredients, knead well and put into a bowl. Cover the bowl with a kitchen towel and leave in the fridge for up to 4 hours.
3. Preheat the oven to 200 deg C. Line 2 baking trays with greaseproof paper and lightly grease the paper.
4. On a floured surface, roll out the dough to 1/4cm thickness. With a cookie cutter, cut into star and snowman shapes. If you do not have a cookie cutter, just cut into round shapes.
5. Bake for 15 minutes till lightly coloured and cooked. Remove to wire rack and cool before decorating with Royal Icing.
Royal icing:
1. Put the egg whites in a bowl and pour the icing sugar over, stirring well to form a homogenous mixture, not too runny and not too dry. It should be like a soft and slightly runny dough. Add more egg whites or sugar, according to the texture of the mixture.
2. Divide into 3 and colour 1 portion red, 1 portion green and leave 1 portion white. Use a thin piping nozzle and pipe patterns on to the cookies.
Recipe source: Today newspaper
3 1/2 cups plain flour
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp clove powder
1/2 tsp fine salt
1 1/2 cups fine sugar
1 cup softened margarine or butter (250g)
2 large eggs
2 tsp vanilla essence
red, white and green Royal Icing
Home Made Royal icing:
2 egg whites
12 tbsp icing sugar, sifted
Method:
1. Mix dry ingredients together except for the sugar.
2. Cream the softened butter or margarine with the sugar in a large bowl for about 1 to 2 minutes. Add the eggs and vanilla essence and beat well. Mix in the dry ingredients, knead well and put into a bowl. Cover the bowl with a kitchen towel and leave in the fridge for up to 4 hours.
3. Preheat the oven to 200 deg C. Line 2 baking trays with greaseproof paper and lightly grease the paper.
4. On a floured surface, roll out the dough to 1/4cm thickness. With a cookie cutter, cut into star and snowman shapes. If you do not have a cookie cutter, just cut into round shapes.
5. Bake for 15 minutes till lightly coloured and cooked. Remove to wire rack and cool before decorating with Royal Icing.
Royal icing:
1. Put the egg whites in a bowl and pour the icing sugar over, stirring well to form a homogenous mixture, not too runny and not too dry. It should be like a soft and slightly runny dough. Add more egg whites or sugar, according to the texture of the mixture.
2. Divide into 3 and colour 1 portion red, 1 portion green and leave 1 portion white. Use a thin piping nozzle and pipe patterns on to the cookies.
Recipe source: Today newspaper
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