Hokkaido pumpkin spice cupcakes with apple and cinnamon filling
Ingredients
Pumpkin muffin batter
- 200 g pumpkin puree Hokkaido cut some pumpkin into small pieces, cook and puree
- 2 eggs
- 120 g sugar
- 1 pinch of salt
- 80 g oil
- 1 tbsp yoghurt
- 1-2 tsp pumpkin spice
- a little cinnamon
- some orange zest
- 200 g flour 630 spelt flour or 405 or 550 wheat flour
- 5 g baking powder
- 1/2 tsp baking soda
Apple and cinnamon filling
- 2 big apples
- Some sugar and cinnamon
- Some pumpkin spice seasoning
- 1 squeeze of lemon juice
Vanilla cream
- 250 g mascarpone
- 500 g quark
- 1 vanilla pod
- 100 g sugar
- 2 sachets of cream stiffener
Decoration
- cranberries
- cinnamon sticks
- mint leaves
Instructions
Pumpkin puree
- The skin of the Hokkaido pumpkin can also be used
- Wash the pumpkin, divide, remove the seeds and cut into cubes without peeling. Cook in a saucepan like potatoes and then mash.
Pumpkin muffins
- Preheat the oven to 180 degrees top/bottom heat and line the muffin tin with muffin cases.
- Beat the eggs, sugar and salt with a hand mixer or food processor. Briefly stir in the oil, yoghurt and pumpkin puree. Now add the pumpkin spice, cinnamon, orange zest, flour, baking powder and bicarbonate of soda and mix just until everything is combined. Using a tablespoon, spoon the batter into the moulds so that they are ¾ full. Bake the muffins for approx. 18 minutes until golden brown.
- When no more batter sticks to the skewer when pierced, the muffins are ready.
- Put the muffins to one side to cool.
Apple and cinnamon filling
- Cut the apples into cubes, place in a small pan and heat with a little water until the apples have softened. Season with cinnamon and pumpkin spice and, depending on the type of apple, flavour with sugar and lemon juice.
Vanilla cream
- Place all the ingredients for the cream in a mixing bowl, whisk together and flavour.
- Cut open the vanilla pod, scrape out the seeds with a spoon and add to the cream.
- Pour the finished cream into a piping bag with a star-shaped nozzle and place in the fridge until ready to use.
Finishing
- Poke a hole in the cupcake with an apple corer or a spoon, but make sure that the hole does not go all the way to the bottom. Use a teaspoon to add the apple filling and then pipe a topping with the piping bag and decorate with halved cranberries, a halved cinnamon stick and mint.
- If you like, you can also sprinkle some cinnamon powder on top.
- Bon appetit
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