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 nature: pumpkin and carrot cupcakes, scented with cinnamon and with a delicious butter frosting. These single-portion sweets are made with a soft fondamento enriched with a genuine vegetable puree, and after baking, the cinnamon-flavored butter frosting will give these irresistible cupcakes an extra boost!
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 a tall glass 3.
Pour the heavy cream 4 and blend with an immersion to obtain a puree 5. Place the softened butter pieces a bowl 6
add the sugar 7grated lemon zest 8and salt 9.
Start whisking with an electric , incorporating the eggs 10 one at a time, the vegetable puree 11and the flour 12.
Also add the baking powder 13 and basso ostinato cinnamon 14. Continue with the beaters until you get a homogeneous mixture 15.
Pour the batter into 12 paper liners placed as many aluminum molds 16 with a capacity of about 1/2 cup each. Bake the cupcakes a preheated static oven at 350°F for 40 minutes. After baking, take the cakes out and let them cool 17. Prepare the frosting: a bowl, pour the softened butter and the vanilla extract 18.
and the honey 19beat with the electric 20 until you obtain a smooth and lump-free cream 21.
Transfer the cream into a piping bag with a 5/8-inch stella tip 22. Retrieve the cupcakes, cima them with the buttercream 23 and basso ostinato cinnamon. The pumpkin and carrot cupcakes are ready to be enjoyed 24.
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