Pumpkin Cupcakes with Fig

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Cupcakes with Fig

Ingredients

Wheat Flour - 10.6 oz
Sugar - 10.6 oz
Farm fresh eggs - 4 pieces
Ground Cinnamon - 1 teaspoon
Ground Nutmeg - 1 teaspoon
Butter - 7.1 oz
Orange zest - 1 piece
Orange juice concentrate - 2 tablespoons
Grated Chocolate - 17.6 oz
Baking Powder - 1 teaspoon
Fig - 12 pieces
Raspberry gin - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F.

Step 2

Grate the pumpkin on a fine grater and squeeze out excess moisture.

Step 3

In one bowl, mix the flour, baking powder, salt, and spices.

Step 4

In another bowl, beat the butter, gradually adding the sugar. Add the eggs one at a time.

Step 5

Then, alternately add a spoonful of flour and grated pumpkin while continuing to beat. When the flour and pumpkin are finished, pour in the orange juice and add the zest.

Step 6

Spoon the batter into cupcake molds, filling them 2/3 full. Bake for about 30 minutes (baking time may vary depending on how watery the pumpkin was. It is advisable to check the cupcakes for doneness with a toothpick every 5 minutes after the first 30 minutes). Remove from the oven and let cool.

Step 7

For presentation, cut off the top of the cupcake evenly and place it upside down on a plate. Make a cross-cut in the fig and place it on top of the cupcake. Using a teaspoon, carefully drizzle raspberry syrup over the fig on the cupcake so that the syrup flows down the sides of the cupcake onto the plate.