Bunny, My-personaltrainer's mascot, is in agony and passes out in front of the Witch Alice. The good witch tries to caress him and listen to his weak words.
"Witch Alice, help me, the sorcerer has put a spell on me and soon I'll turn into a killer rabbit!"
At this point, Bunny transforms and the witch is afraid. The killer rabbit addresses the witch:
If your Bunny still wants to cuddle, you will soon have to prepare a treat. I'm not a normal rabbit: I hate carrots, they hurt me. I love pumpkin, I'm crazy about it. Convince me with a dessert: you'll have your puppet!
Video of the Recipe
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Identity Card of the Recipe
- 246 KCal Calories per serving
-
Ingrediants
For 6 cupcakes
- 1 pinch of salt
- 1 pinch of cinnamon
- 50 g of potato starch
- 100 g of white flour of type 00
- 40 g of butter
- 1 teaspoon of baking powder
- 80 g of brown sugar
- 120 g (2 medium) of eggs
- 250 g of pumpkin pulp
For coverage
- Q.B. of dark chocolate chips
- 40 g of powdered sugar
- 100 g of fresh cream
- 250 g of spreadable cheese
Materials Needed
- 6 paper cups
- Muffin mold
- Bowl
- Electric whips
- Pot for steaming
- Sac à poche
- Mixer
Preparation
- First, clean and cut the pumpkin, depriving it of the hard and massive rind, filaments and internal seeds. Cut the pulp into small pieces.
- Steam the pumpkin for 10-15 minutes, until it has a soft consistency.
Did you know that
To speed up the time, it is recommended to cook the pumpkin in the microwave, with the special pot: in this case, the pumpkin will be ready in 5-6 minutes.- Once cooked, allow the pumpkin to cool, then reduce it to cream using a blender.
- Soften the butter and work it with the brown sugar. Add the eggs, one at a time, and beat vigorously with the whisk. To speed up the operation, electric whips can be used.
- At this point, add the cold pumpkin cream, flavor with cinnamon and season with salt.
- Sift the flour, starch and yeast, then add the powders to the pumpkin mixture.
- Preheat the oven to 180 ° C.
- Line the cupcake mold with paper or silicone cups. Divide the pumpkin mixture into 6 cups, filling them up to the edge. Bake the cupcakes at 180 ° C for 20-25 minutes. Check the perfect cooking by inserting a stick in the center of each cupcake: if this, once removed from the heart of the muffin, is dry, then the cupcake will be cooked to perfection.
- Until the cupcakes cook, prepare the topping glaze. In a bowl, mix the cream cheese with the whipped cream, then sweeten with the icing sugar.
- Remove the cupcakes from the oven and allow to cool.
- Once cool, fill the cupcakes with the icing. Collect the cream cheese in a pastry bag with a smooth spout, then decorate the sweets by creating a foam in gradually narrower circular layers, so as to give it the shape of a ghost.
- Decorate the cheese glaze with chocolate chips, which will act as the "eyes" of the ghosts.
- Serve the cupcakes: they can be kept in the fridge for 3-4 days.
Alice's comment - PersonalCooker
The witch Alice brings pumpkin cupcakes to the killer rabbit.
Mr. Rabbit, are pumpkin cupcakes to your liking?
I didn't think you could: I underestimated your talent!
And now will you bring Bunny back, my dearest friend?
I'm not a liar. I always keep what I say!
And the bad rabbit turns into Bunny. The witch hugs him and Bunny is happy to have escaped the evil rabbit's clutches.Nutritional values and Health Comment on the recipe
Pumpkin Cupcakes are pretty calorie desserts.
The energy intake is mainly provided by lipids, followed by carbohydrates and finally by proteins. Fiber is scarce and cholesterol is abundant; the breakdown of fatty acids is in favor of the saturated ones.
Pumpkin Cupcakes are NOT suitable food for overweight subjects and those suffering from metabolic diseases. Since they contain gluten and lactose, they are to be avoided even in case of celiac disease and intolerance to milk disaccharide.
The average portion is around 40g (100kcal).
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