For this month's Baking Partner's Challenge, Swathi selected cupcakes using pumpkin. She gave us three recipes contributed by the members of the group. We can choose to do any recipe and I chose pumpkin and chocolate chip cup cakes suggested by Reshmi of Easy Cook. The recipe is from Joy Of Baking and as usual I changed it into an eggless recipe by substituting the egg with curd. I prepared them when my two SILs visited me along with their children. So the cupcakes vanished with in a day. They were spicy and delicious. As I didn't have chocolate chips, I went for chopped chocolate. We enjoyed it so much.
Makes 16 Cupcakes
Ingredients:
All Purpose Flour-1 1/2cups
Baking Soda-1tsp
Baking Powder-1/4tsp
Cinnamon-1tsp
Ground Ginger-1/4tsp
Ground Nutmeg-1/4tsp
Salt-1/2tsp
Butter-1/2cup
Granulated Sugar-1cup
Curd-1/2cup
Vanilla Essence-1tsp
Pumpkin Puree-3/4cup
Bitter Sweet Chocolate-1/2cup
Golden Raisins-1/2cup
Procedure:
- Preheat oven to 175C.
- Line the muffin tray with paper cups.
- In a bowl, cream together sugar and butter until fluffy.
- Add in the curd, essence and pumpkin puree and beat well.
- In another bowl combine flour, baking powder, baking soda, salt, cinnamon anmd nutmeg.
- Add this flour mixture to the butter sugar mixture and fold in.
- Add chopped chocolate and raisins and mix well.
- With an ice cream scoop, scoop out the batter and fill the paper cup to 3/4th.
- Bake in oven until the top is golden. It will take about 20-25minutes.
- Cool on wire rack and serve along with a cup of coffee.
Labels: CUP CAKES, CURD, EGGLESS, FLOUR, PUMPKIN
