Pumpkin Cupcakes

Preparation

1. First we will roast a pumpkin. For her, we will cut it in half lengthwise and place each part down on a baking tray covered with greaseproof paper. We will roast it at 200º for 45 minutes or until it is tender. We will check by prodding with a toothpick.

2. Once roasted, we will empty it by removing the seeds and the skin and reserve it.

3. We make the cupcakes. We preheat the oven to 180º with heat up and down.

4. We sift the dry ingredients. We introduce the flour, yeast, salt and the mixture of spices in the glass and program 10 seconds at speed 7. We reserve in a bowl.

5. We pour the oil and sugar into the glass. We close and schedule 1 minute at speed 3. Meanwhile, we pour the eggs through the mouth one by one.

6. Add the pumpkin puree and the vanilla essence and mix 30 seconds at speed 4.

7. We finish incorporating the flour mixture and program 10 seconds at speed 4. We integrate the remains of flour with the spatula and transfer to a bowl.

8. We prepare a tray for cupcakes by placing paper capsules in the hole face. With an ice cream scoop, pour the mixture into each of them, filling them up to 2/3 of their capacity.

9. We take to the oven and bake between 20 and 30 minutes. We check by doing the stick test.

10. Let cool on a rack for 10 minutes. After that time we remove the cupcakes from the mold and let them cool completely on the rack.

11. We prepare the cheese frosting. In the clean and dry glass we add the sugar and the vanilla sugar envelope. We will turn it into icing sugar by programming 1 minute at speed 10. We lower the sugar that has remained on the walls with the spatula.

12. We add the butter at room temperature and program 3 minutes at speed 3. We return to lower the remains with the spatula.

13. Add the cold cream cheese from the fridge. We program 1 minute at speed 3.

14. Once ready, we put the frosting in a pastry bag with a star nozzle. We help ourselves with a glass to introduce it (you can see it very well in the video). We take it to the fridge for about 30 minutes so that it takes more consistency.

15. We proceed to the decoration. Once the cupcakes have cooled, decorate them with the cream. To do this, we will place the sleeve on them and, exerting constant pressure, we will go from the inside to the outside in a clockwise direction (you will see it clearly in the video) We can make bigger or smaller tufts. That goes to taste.

16. Finally, we will reserve a cupcake to crumble it over the cream of the rest with the help of a strainer or grater. We can also theme for Halloween by adding a spider or whatever comes to mind as you can see in the image.