How many cupcakes do you want to bake?
Autumnal, spicy, and simply delicious: Our pumpkin ginger cupcakes combine moist batter with a subtle hint of cinnamon and ginger and crunchy hazelnuts. The whole thing is topped off with a delicate buttercream frosting – perfect for cozy autumn days!
#gluten-free
Ingredients
For the cupcakes:
-
100
g butter
-
90
g sugar
-
3
Eggs (size M)
-
80
g pumpkin puree
-
150
g
KOMEKO KUCHENGLÜCK
-
1
tsp baking powder
-
1
tsp vanilla paste
-
80
g hazelnuts (chopped)
For the buttercream:
-
130
g butter
-
120
g powdered sugar
-
1
tsp vanilla paste
-
1
tsp cinnamon
-
1
cm ginger (freshly grated)
Preparation
- Preparing cupcakes
Preheat the oven to 160°C fan/convection oven. - Make dough
Place the butter and sugar in a bowl and cream until light and fluffy. Gradually stir in the eggs and pumpkin puree. - Add dry ingredients
Mix KOMEKO KUCHENGLÜCK with baking powder, then add vanilla paste and hazelnuts. Mix everything together again. - Bake
Pour the batter evenly into the molds and bake at 160°C for about 15 minutes. - Prepare buttercream
Put all ingredients in a bowl and beat until creamy. - Decorate
Decorate the cooled cupcakes with buttercream.
Our tip:Don't decorate all cupcakes with buttercream right away; then they can be kept longer in the refrigerator.
