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Toamna se numara dovlecii, nu-i asa? Dovlecii, gutuile, merele parfumate, nucile…toate fac parte din repertoriul minunat al toamnei… Si cum am primit de curand un dovleac mi-am zis ca trebuie sa-l transform in ceva bun bun si au iesit aceste cupcakes, parfumate, aromate, frumos colorate cu o glazura pufoasa de ciocolata cu lapte… O minunatie 🙂

Ingrediente:

• 250g faina
• 1 lingurita praf de copt
• 1/2 lingurita bicarbonat de sodiu
• 250g piure de dovleac copt in prealabil
• 80ml ulei
• 60ml suc de portocale (puteti inlocui cu apa)
• 2 oua
• 200g zahar
• 1 lingurita scortisoara
• 1/4 lingurita nucsoara
• 1 praf de sare
• 1/4 lingurita ghimbir ras (proaspat sau deja macinat)
• 1/2 lingurita coaja de portocala

Ouale se mixeaza bine cu un praf de sare si zaharul pana obtineti o spuma deschisa la culoare si nu se mai simt granule de zahar in compozitie. Se adauga uleiul si sucul de portocala sau apa, se omogenizeaza, apoi se incorporeaza piureul de dovleac, urmat de scortisoara, ghimbir, nucsoara si coaja de portocala. Faina se cerne cu praful de copt si bicarbonatul de sodiu si se incorporeaza la final in aluat. Folosind o cupa de inghetata (cupcakes-urile vor fi egale caci controlati mai usor cantitatea de aluat folosind cupa de inghetata) sau o lingura, turnati aluatul in formele de muffins/cupcakes (12 bucati mi-au iesit mie) si coaceti la 180C pana trec testul scobitorii. Se scot din cuptor si se lasa la racit pentru a fi decorate.

Glazura de ciocolata:

Pentru glazurat am folosit un ganache simplu facut din 200ml frisca lichida cu 200g ciocolata cu lapte (mi-am dorit un gust de ciocolata mai potolit insa puteti folosi si ciocolata neagra sau alba, dupa preferinte). Se infierbanta frisca lichida intr-un vas, se ia de pe foc, se adauga ciocolata rupta bucatele mici, apoi se amesteca usor cu o spatula pana obtineti o crema lucioasa, fina. Se da la rece 1-2 ore, apoi se mixeaza exact ca atunci cand mixati frisca obisnuita. Veti obtine o crema fina, spumoasa, numai buna de decorat. Optional, pentru decor puteti folosi coaja de portocala confiata. Intindeti sau turnati cu posul putina crema ganache pe fiecare prajitura, apoi aruncati deasupra cateva bucatele de coaja de portocala confiata.

Ingredients:

• 250g plain flour
• 1 teaspoon baking powder + 1/2 teaspoon baking soda
• 250g pumpkin puree
• 80ml vegetable oil
• 60ml orange juice (can be replaced with water)
• 2 eggs
• 200g sugar
• 1 dash of salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon freshly grated ginger
• 1/2 teaspoon orange zest

Mix the eggs (whole) with a dash of salt and the sugar until creamy and light pale. Add the oil, then the orange juice and mix well. Incorporate the pumpkin puree as well, followed by the cinnamon, ginger, nutmeg and orange zest. In another bowl, sift together the flour, baking powder and baking soda, then add it to the batter, mixing well. Using an ice cream scoop, pour the batter into your muffin cases and bake at 180C until a toothpick inserted in the middle comes out clean. Remove them from the oven and allow them to cool down.

For the chocolate frosting I made a milk chocolate ganache using 200ml heavy cream and 200g milk chocolate. In a saucepan, bring the heavy cream to a boil, remove from heat, then add the chocolate cut into small pieces. Stir in with a spatula until the ganache is smooth and creamy. Refrigerate 1-2 hours, then whip it as you would do with a normal whipping cream. It will become nice and fluffy, perfect for decorating.
To decorate your cupcakes simply spread a bit of ganache on top of each cupcake, then sprinkle some candied orange peel cut into small pieces on top. Enjoy your pumpkin orange cupcakes!