Saturday, February 27, 2010

Pumpkin Cream Cheese Cupcakes

I ummed and aahed for ages with this recipe, because I have never made a strudel topping I wanted to try it but I diod n not want a dry cupcake. Apart from it creating a mound of washing up the recipe turned out just great


2 1/2 cups whole wheat flour
1 cup white flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon,
smidgen of allspice
1/2 teaspoon salt
2 large organic eggs
1 1/3 cups freshly roasted pumpkin
1/3 cup olive oil
2 teaspoons pure vanilla essence
Cream cheese topping
1 x 8 ounce package cream cheese
1 large organic egg
1 teaspoon pure vanilla essence
3 tablespoons mucavado sugar

Streusel topping

4 1/2 tablespoons flour
5 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons butter
5 tablespoons chopped toasted walnuts
Preheat oven to 375 degrees.
In a large bowl, sieve together the flour, sugar, baking powder, cinnamon and salt. Make a well in the centreand gradually incorporate eggs, mashed pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture to about a third full , add a teaspoon of cream cheese mixture and top with a little more cupcake mixture. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes.

Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.

Mix flour, sugar, cinnamon and pecans.Add butter and cut it in with a fork until crumbly. Set aside.

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