Pumpkin and spelt cupcakes with mascarpone topping and amaretti
Tip: Dried sweet pumpkin chips make a lovely decoration for the cupcakes. To make them, briefly boil about 50g of sugar with 50ml of water, then let the syrup cool. Using a vegetable peeler, cut a thick wedge of Hokkaido pumpkin (skin and all) into thin slices.
Ingredients · Servings 8-10 cupcakes
- 1 No
- 25 ml sunflower oil
- 50 g brown sugar
- 50 g Amaretti
- 80 g wholemeal spelt flour
- 150 g Mascarpone
- 200g Hokkaido pumpkin
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 TL Natron
- 1 tbsp icing sugar
- Muffin tin and paper baking cups for 8–10 muffins
Method · 1 h 10 min
- Wash the pumpkin, remove the seeds, dice it (including the peel), and place it in a small saucepan with about 3 tablespoons of water. Cover and simmer over low to medium heat for about 20 minutes, or until soft. Then, purée the mixture with an immersion blender until smooth and let it cool.
- Preheat oven to 180°C (350°F). Mix pumpkin puree with oil, sugar, cinnamon, and egg. Combine flour, baking powder, and baking soda, then stir into the mixture. Line a muffin tin with paper liners and fill each cup two-thirds full with batter. Bake muffins in the center of the preheated oven for 20–25 minutes. Let cool completely.
- Crumble the amaretti. Stir the mascarpone and powdered sugar until smooth and spread onto the cooled muffins. Then sprinkle with crumbled amaretti and decorate with pumpkin chips, if desired.