Pumpkin and Carrot Cupcake

Name: Pumpkin and Carrot Cupcake
Prep time: PTM
Yield: 12
Ingredients: Type 00 flour 2 cups; Butter soft 0.53 cup; Eggs at room temperature 4.2 oz; Brown sugar 1 cup; Fresh liquid cream 0.6 cup; Carrots cleaned 6 oz; Butternut squash cleaned 6 ¼ cups; Lemon peel ½; Cinnamon powder ½ tsp; Fine salt 1 pinch; Powdered yeast for sweets 1.4 tsp; Butter soft 14.1 oz; Acacia honey 6.8 tbsp; Vanilla extract ½ tsp

548

Calories per serving

Vegetarian

Energy Kcal 548
Carbohydrates g 40.6
of which sugars g 24.7
Protein g 4.6
Fats g 40.8
of which saturated fat g 23.6
Fiber g 1.1
Cholesterol mg 156
Sodium mg 41

Difficulty: Average
Makes: 12 pezzi

PRESENTATION

Small soft cakes covered with velvety and delicious creams: that's how cupcakes are presented! Inspired by these made-in-USA delights, we offer you here a variant that best enhances the flavor of the sweetest vegetables in nature: pumpkin and carrot cupcakes, scented with cinnamon and with a delicious butter frosting. These single-portion sweets are made with a soft base enriched with a genuine vegetable puree, and after baking, the cinnamon-flavored butter frosting will give these irresistible cupcakes an extra boost!

INGREDIENTS

548

Calories per serving

Ingredients for 12 cupcakes: Type 00 flour 2 cups (250 g); Butter 0.53 cup (120 g) - soft; Eggs 4.2 oz (120 g) - at room temperature; Brown sugar 1 cup (180 g); Fresh liquid cream 0.6 cup (150 g); Carrots 6 oz (175 g) - cleaned; Butternut squash 6 ¼ cups (175 g) - cleaned; Lemon peel ½; Cinnamon powder ½ tsp (3 g); Fine salt 1 pinch; Powdered yeast for sweets 1.4 tsp (8 g)

for the frosting: Butter 14.1 oz (400 g) - soft; Acacia honey 6.8 tbsp (100 g); Vanilla extract ½ tsp

Preparation

How to prepare Pumpkin and Carrot Cupcake

To make the pumpkin and carrot cupcakes, first wash and trim the carrots, then cut them into coarse pieces 1. Clean the pumpkin, remove the seeds and cut it into pieces 2. Place the vegetable pieces in a tall glass 3.

Pour the heavy cream 4 and blend with an immersion mixer to obtain a puree 5. Place the softened butter pieces in a bowl 6

add the sugar 7, grated lemon zest 8, and salt 9.

Start whisking with an electric mixer, incorporating the eggs 10 one at a time, the vegetable puree 11, and the flour 12.

Also add the baking powder 13 and ground cinnamon 14. Continue mixing with the beaters until you get a homogeneous mixture 15.

Pour the batter into 12 paper liners placed in as many aluminum molds 16 with a capacity of about 1/2 cup each. Bake the cupcakes in a preheated static oven at 350°F for 40 minutes. After baking, take the cakes out and let them cool 17. Prepare the frosting: in a bowl, pour the softened butter and the vanilla extract 18.

and the honey 19, beat with the electric mixer 20 until you obtain a smooth and lump-free cream 21.

Transfer the cream into a piping bag with a 5/8-inch star tip 22. Retrieve the cupcakes, top them with the buttercream 23 and ground cinnamon. The pumpkin and carrot cupcakes are ready to be enjoyed 24.

Storage

The pumpkin and carrot cupcakes can be stored in the refrigerator for a couple of days. The cupcake base can be prepared the day before and kept under a glass dome away from air. The frosting can be stored in the fridge for a couple of days.