PUMPKIN CUPCAKES

These Pumpkin Cupcakes turned out so so cute!

The little pumpkins on top could be made with fondant but I think marzipan tastes better! I also think a cream cheese frosting would’ve been better than the vanilla and cinnamon Swiss meringue buttercream but I have not been able to get a cream cheese frosting to work properly here in Sweden. The buttercream was still really delicious thought and paired perfectly.

Pumpkin Cake

225g pumpkin purée
100g egg
50g yogurt
175g sugar
25g brown sugar
1 tsp vanilla extract
180g AP flour
175g unsalted butter, melted
2g baking soda
4g baking powder
4g salt
4g ground cinnamon
2g ground clove
2g nutmeg
4g ginger

1. Preheat oven to 160°C (320°F) and line a muffin tin with paper liners.
2. In a bowl, whisk eggs. Mix in pumpkin purée, yogurt, melted butter, and vanilla extract, then add sugars.
3. Add flour, baking soda, baking powder, and spices. Stir until smooth.
4. Scoop batter into the muffin tin and bake for 20-30 minutes or until a toothpick comes out clean.

Marzipan Pumpkins

200g almond flour
150g powdered sugar
1 egg white*
Optional: almond extract, food coloring

1. Combine almond flour and powdered sugar in a food processor; mix until fine.
2. Add egg white and almond extract (if using); process until dough forms. Add water if dry.
3. Color if desired and wrap in plastic until ready.

*Egg white adds pliability; substitute water if preferred.

Swiss Meringue Buttercream

200g egg whites
400g sugar
550g unsalted butter, room temp
Vanilla, cinnamon, salt (to taste)

1. In a heatproof bowl, whisk egg whites and sugar over simmering water until 71°C (160°F).
2. Transfer to stand mixer with whisk attachment; whip until ribbony.
3. Gradually add butter, mixing until smooth. Add spices, switch to paddle attachment, and mix on medium speed for 5-10 minutes to remove air bubbles.

📍Follow me HERE:

[syd]

I haven’t watched in a bit (just less YouTube in general) but so happy to see how much the videos have progressed! Really love the set up of the eagle’s eye view of the ingredients going into the bowl and the written ingredients on screen. Brava beb🤍💫✨

[readyplayer]

These are adorable! Love the stems, and the “segments” on the pumpkins.

[KonstantinZilberburg]

it’s definitely the cream cheese
i have the same problem
sometimes i switch to the sour cream instead of cream cheese, but i use eastern european style cream cheese (russian, ukrainian or lithuanian) which has 33% fat.

[ashliesmith]

After struggling with cream cheese frosting, I learned that whipping the sugar and butter first, then adding the cream cheese makes for a much more stable consistency. 😊

[leensami]

" What are fingers for ? For burning💀"
I'v never seen a person purns their finger proudly as my mom😂

[michaelatretinova]

loooove this recipe :) I have to try it :) btw, my grandmother used to use similar "sustainable" piping bag when I was little and that was almost 30 years ago :) everytime it was washed after every use and left to dry :) take care :)

[familjenm]

Kan du snälla göra mer bakelser ❤ bäst är du

[VikSharma-crnw]

Hi Cecilia - I just want to say I love your channel and i have been binge watching every single video - Please can you let me know with practise it becomes easier/better esp. the cardamon buns? thank u so much!!

[farwayousaf]

Hi how are you. I have a question about whipping cream I live in Sweden. But I don’t know which one cream is whipping cream and how long it stay. Can you please tell me the whipping cream name because I want to make a cake for my birthday.