Pumpkin, Mint & Creme Fraiche Cupcakes

Admit it, you’re intrigued, aren’t you?

Maybe it’s because Christmas is around the corner. Maybe it’s because it’s the time of the year when thoughts of that bikini body drift off into fantasies about food and family. Or maybe it’s just because I’m dying for the year to end off and I’m trying to push December into holiday mode. I don’t know, I think it’s all of the above. But one thing is for sure, these babies will satisfy every need and craving you are yearning for as the year settles down. And this time of year definitely has a very specific taste that comes with it. It’s not he sickly sweet that comes with Valentines Day, the daintiness of Mother’s Day or the crunch of Halloween. It’s a wholesomeness, a heavy nutty taste that reminds you of grandmothers, hugs and endless happy days. That’s also what makes this recipe a winner, as opposed to the nauseatingly sweet icing you find on generic cupcakes, this lifts your tastebuds up without disappearing into the cake. The cake is something between a banana loaf and carrot cake which gives just the right amount of sweet meets nutty. These are great for an after dinner treat as well as breakfast. After all, over the holidays who doesn’t love some cake with their morning coffee? 

Ingredients:

1 3/4 cups cake flour

1 1/2 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

2 eggs

1 1/2 cup pumpkin puree

1/2 cup coconut oil, melted

1 teaspoon vanilla extract.

Handful of walnuts


250g Creme Fraiche

Fresh mint, finely chopped

Sugar

Dark chocolate, about half a slab, grated

Method:

Preheat the oven to 180 degrees and prepare a muffin tray. Mix all the dry ingredients, except nuts. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract on a high speed till thoroughly combined. Crunch nuts till they are small pieces, a mortar and pestle works good, otherwise just sandwich nuts between two cloths and hammer at it with a rolling pin. Pour the wet ingredients into the dry ingredients and stir until everything is incorporated into the batter. Scoop batter into muffin tray, remember you don’t want then too big. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes about 12 muffins.

Whilst muffins cool, let’s do the icing. Empty tub of creme fraiche into bowl, add finely chopped mint and add sugar teaspoon by teaspoon. The mint and sugar are to taste, but the idea is something incredibly fresh with a hint of sweet. When muffins are completely cool, ice generously and sprinkle with grated chocolate.

Happy eating! 😉

Cooking time: 25 minutes

Prep time: 15 minutes

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4 thoughts on “Pumpkin, Mint & Creme Fraiche Cupcakes

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