Healthy Pumpkin-Orange Cupcakes
Total Steps
13
Ingredients
19
Tools Needed
13
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SweetLaabIngredients
- 2 tablespoons grated orange peel from organic oranges or cleaned (with baking soda)
- 8 tablespoons cane sugar(optional)
- 140 grams Greek plain non-fat yogurt
- 250 grams mascarpone
- 250 grams low-fat cottage cheese or curd (solid with 0.5% fat)
- 1/2 teaspoons salt
- 1 teaspoons cinnamon
- 1 pinch nutmeg
- 1 pinch white pepper
- 3 tablespoons concentrated orange juice (or orange syrup)
- 1 1/2 cups pumpkin purée (from roasted pumpkin Hokkaido)
- 1 2/3 cups all purpose flour
- 2 teaspoons baking powder without phosphate (preferably composed of tartar, baking soda and starch)
- 1/3-1/2 cups whole milk
- 1/3 cups olive oil(optional)
- 1/2 cups cane sugar(optional)
- 2 eggs
- Orange star candies
- Orange caramel
Instructions
Step 1
Dough:
Step 2
1. Combine sugar, eggs, oil, and then add the milk and mix
Step 3
2. Stir in sifted flour with baking powder
Step 4
3. Add spices, salt, and juice
Step 5
4. Stir in pumpkin puree that was made from the roasted pumpkin that was cut into small cubes and mixed with 2 tbsp olive oil; cubes on the rack were baked for 30 min. at 180 oC (360 oF), or until soft and slightly roasted
Step 6
5. Fill the paper cups for cupcakes to 3/4 of the volume, then put them into a mold for 12 muffins / cupcakes, bake for about 45-60 min. at 180 oC (360 oF) , or until a toothpick stays clean when it´s pulled from the center of a cupcake
Step 7
Filling :
Step 8
1. Remove all the water and whey, which can be in yogurt or cottage cheese
Step 9
2. Combine all components and blend with a hand blender to make an airy filling
Step 10
3. Allow it to cool and solidify
Step 11
4. Apply the filling using a confectionery pocket on 12 chilled cupcakes
Step 12
5. Place it in the refrigerator, so that the cream remains firm on the cupcakes
Step 13
6. Garnish with orange candies and orange caramel