Ginger Pumpkin Cupcakes with Butterscotch Mascarpone Frosting

Hi guys!

I hope everybody is doing well and keeping warm. It’s getting chilly, isn’t it? I’m back home and it is quite cold here. Well, not so much but I feel extra cold so yeah. Definitely not a winter person. Anyway, let’s take a moment to appreciate fall. I tried and experimented with so many new flavours this year, and I still have a big list of things yet to bake. Unfortunately, I have my semester exams starting in another 2 weeks so I’m not quite sure if I will be able to finish that list just yet. More baking for next fall maybe?

I’m having one of my bad writing days, not that writing has ever been my forte. Sorry about that. Let me give you a little background about the cake. So, I made a pumpkin cake for the first time this year and I couldn’t believe how good it was. I wasn’t really expecting it to be very great or anything, but it was so good! Obviously I made it again, but this time without the chocolate. Just pure pumpkin goodness. I paired this one with ginger and I couldn’t be happier. These are like the perfect autumn cupcakes.  To be honest, I made this originally as a cake. I kind of liked it more as a cake. I have never really been a cupcake person. Yes, I’m weird. Nonetheless, both the versions taste just as yum. I know the name is quite a lot to take in, but trust me, they are so simple and easy to make. They are a burst of flavours with just so much of an effort. Did I mention they are eggless? I adapted this recipe from my newly added favourite Pear Raspberry Crumb Cake and it works so well. It’s so moist and packed with so much flavour. They actually taste better a day later. But what the hell? I’m too impatient to wait for an entire day. Just dig in! Hope you enjoy! Happy baking!

ginger-cupcakes

ginger-pumpkin-cupcakes

Recipe adapted from my Pear Raspberry Crumb Donut Cake                                                                                                             Butterscotch sauce: Linda Lomelino

Makes: 6 cupcakes

INGREDIENTS

For the cupcakes

  • 120 gms plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp fresh ginger, grated
  • 1 tsp cinnamon powder
  • pinch of nutmeg
  • pinch of salt
  • 130 gms pumpkin puree
  • 30 gms dark brown sugar
  • 30 gms honey
  • 30 ml vegetable oil
  • 30 ml milk/ buttermilk
  • 50 gms chocolate chips

 

For the butterscotch mascarpone frosting

  • 60 gms light brown sugar
  • 25 gms unsalted butter
  • 50 ml heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt, or to taste
  • 1/2 tbsp baileys, optional
  • 150 gms mascarpone cheese, slightly chilled

 

METHOD

For the cupcakes

  • Line a tray with cupcake liners. Set aside. Preheat oven to 180 C.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, grated ginger, nutmeg and salt until combined.
  • In another large bowl, whisk the pumpkin puree, brown sugar, honey, oil and milk until combined. Mix in the dry ingredients. Do not overwork the batter. Throw in the chocolate chips and mix.
  • Pipe the batter into a piping bag and fill the cupcake liners up to 2/3. Bake for 18-20 mins or until a toothpick inserted comes out clean. Let them cool.

 

For the frosting

  • Make the butterscotch sauce first: Using a rubber spatula, mix sugar and butter in a medium saucepan and put it over medium heat. Stir occasionally until the sugar melts completely. Once the sugar has melted, add the heavy cream and vanilla extract. It might bubble and splash a little while adding the cream so make sure not to get your face too close. Let it boil for a minute. Remove from heat and stir in the salt and baileys. Let it cool.
  • Beat the mascarpone cheese until soft and smooth. It will take a few seconds only. Do not over beat. Once the butterscotch sauce has cooled, stir in 3/4 of the sauce first with the mascarpone cheese. If you want a stronger flavour, you can add more sauce. Or else, reserve the remaining to drizzle on top. Cover with plastic wrap and refrigerate for 30 mins before frosting.
  • Pipe the frosting on top of the cupcakes. Warm the sauce a little and drizzle on top. You can sprinkle some walnuts if you wish to. Enjoy!

 

Note:

  • You can skip the baileys altogether, however it does add a very interesting flavour to the sauce.
  • If you want to make this into a cake, just double the cake recipe and triple the frosting recipe for a 8″two layer cake. Bake for 35-40 minutes or until a skewer inserted comes out clean.

 

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Apple Cinnamon Ice-Cream Sandwich

Hi guys!

I’m super happy right now. It’s been a happy weekend, with so many celebrations going on. Don’t you all agree? So, I have got you a happy recipe. Yay! Now, I’m not a big fan of ice cream honestly. I have never been. I’m a weird kid that way. But I definitely love indulging in it every now and then. I’m back home in Nepal, and the weather here is so nice and chilly, mainly on the colder side. I love having ice creams in cold cold weather, mostly because I like how it freezes my nose, and the tip goes red haha.

We have a lot of family over today, which is why I made a batch of these Apple Cinnamon Oatmeal cookies using Sally’s recipe, with obviously some modifications of my own. I have linked the original recipe, just in case you want to have a look. These are so good! For those of you who have been following me for a while might know that I love apple-cinnamon desserts. So duh, when I saw this recipe, I couldn’t control myself. Moreover, I love oatmeal cookies. They are sort of healthy and have such a nice crunch to them. I had been wanting to make ice cream sandwiches for a while now, so today seemed like the perfect day. Everybody wins. 😀

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Sorry about the ice cream melting. I’m such a disorganised person when it comes to shooting. Had to run back and forth to get everything in place, hence resulting in ice cream soup. Thank god the temperature is kind of low here. Okay, coming back to the cookies, they are so good and chewy even without the ice cream. So feel free to munch on them if you’re too impatient (like I am) to wait for them to freeze. 😛 Drizzle some caramel sauce (I’m obsessed with caramel) and there you go! I have used store bought ice cream here because I seriously haven’t had any luck with homemade ice creams as of now, and plus I’m too impatient to wait for 12 hours. So basically, any good quality store bought ice cream works. Okay, too much talking, you need to make these now!

 

Makes: 10 ice cream sandwiches / 20 cookies

INGREDIENTS

  • 170 gms rolled oats
  • 95 gms plain flour (measured correctly)
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon powder
  • 60 gms salted butter, melted and cooled
  • 90 gms unsweetened applesauce
  • 120 gms dark or light brown sugar, (I used light)
  • 100 gms castor sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 medium apple, peeled and diced
  • 10 scoops of good quality vanilla ice cream

 

METHOD

  • Line a baking tray with parchment paper or a silicon sheet. Set aside.
  • In a medium bowl, whisk together oats, flour, baking soda and cinnamon powder. Keep aside.
  • In a large bowl, whisk together melted butter, applesauce, brown sugar and castor sugar until combined. Add the egg and vanilla extract and whisk again. Pour the dry ingredients into the wet ingredients and mix well until combined. Add the diced apples and mix. The cookie dough will be thick and sticky.
  • Cover with plastic wrap and refrigerate for minimum 30 minutes. This will prevent excessive spreading of cookies.
  • Preheat oven to 180 C. Make medium sized balls and place them on the prepared tray. Press gently to flatten the surface. Bake for 14-15 minutes or until the edges turn golden brown. Let it cool for 10 minutes or so.
  • This might get messy so get ready to get your hands dirty. Place a good scoop of vanilla ice cream on a cookie and press the other cookie to make a sandwich. Do not press too hard or the cookie might break. Add more ice cream if needed. Flatten the ice cream from the sides to give a symmetrical look. Freeze for an hour or two before serving. You can drizzle sauce caramel sauce on top for extra deliciousness.

 

Note:

  • I like to use salted butter and omit the salt in the recipe. You can use unsalted butter and add 1/2 tsp salt as well.
  • Use thick unsweetened applesauce or else it will make the dough too liquidy.

 

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