Pumpkin Cupcakes with Fig
Baking and Desserts • European
Description
Pumpkin Cupcakes with Fig
Ingredients
- Wheat Flour 10 oz
- Sugar 10 oz
- Farm fresh eggs 4 pieces
- Ground Cinnamon 1 teaspoon
- Ground Nutmeg 1 teaspoon
- Butter 5 oz
- Orange zest 1 piece
- Orange juice concentrate 2 tablespoons
- Grated Chocolate 20 oz
- Baking Powder 1 teaspoon
- Fig 12 pieces
- Raspberry gin to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Grate the pumpkin on a fine grater and squeeze out excess moisture.
Step 3
In one bowl, mix the flour, baking powder, salt, and spices.
Step 4
In another bowl, beat the butter, gradually adding the sugar. Add the eggs one at a time.
Step 5
Then, alternately add a spoonful of flour and grated pumpkin while continuing to beat. When the flour and pumpkin are finished, pour in the orange juice and add the zest.
Step 6
Spoon the batter into cupcake molds, filling them 2/3 full. Bake for about 30 minutes (baking time may vary depending on how watery the pumpkin was. It is advisable to check the cupcakes for doneness with a toothpick every 5 minutes after the first 30 minutes). Remove from the oven and let cool.
Step 7
For presentation, cut off the top of the cupcake evenly and place it upside down on a plate. Make a cross-cut in the fig and place it on top of the cupcake. Using a teaspoon, carefully drizzle raspberry syrup over the fig on the cupcake so that the syrup flows down the sides of the cupcake onto the plate.
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