Ingredients for buns:
- 60 gr of pumpkin puree
- 250 gr plain flour
- 5 small eggs
- 1/2 cup evaporated milk
- 1 cup soft brown sugar
- 1 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
Ingredients for the topping:
- 150 gr of butter at the room temperature
- 50 gr icing sugar
- 3 tbsp of orange juice straight from a fresh orange
Preheat the oven to 185 C. Line a muffin silicon tray or just use silicon individual muffin shapes.
I prefer silicon ones as it is easier to take them out without ruin the shape of the actual cupcake.
Mix the pumpkin, sugar,eggs, vanilla extract and milk. When all mixed well add the flour, the cinnamon, baking powder and baking soda. Mix well.
Fill each muffin cup with 1/3 of the mixture and put in the oven. Bake for 20 minutes and let them cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes.
While the cupcakes are cooling prepare the topping by mixing the butter, the sugar and the orange juice. If you use a hand mixer it can all go really fast.
When you take the cupcakes out you can decorate them as you wish with the topping.
The composition makes about 24 cupcakes depending on how big your shapes are.