Pumpkin Cupcakes
Ingredients:
113g LIV unsalted butter
60g light brown sugar
2 egg yolks
1 Tbsp Rum
130g Libby's pumpkin puree
125g plain flour
1 tsp baking powder
1/4 tsp salt
Meringue:
2 egg whites
40g sugar
Method:
1. Cream butter & sugar till light & fluffy.
2. Combine pumpkin puree with egg yolks & rum.
3. Sift in 1/3 of flour mixture into (1) & blend well. Alternate with the pumpkin mixture until all flour & pumkpin mixture are used up.
4. Prepare the meringue. Fold it into the cake batter & scoop into cupcake liners.
5. Bake in a preheated oven @ 160C for 16mins.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)