Tuesday, October 29, 2013

Pumpkin Cream Cheese Icing Chocolate Cupcakes [Zack]

I love cupcakes. I think they’re in the top 3 of my favorite types of desserts. They are customizable, and are great conduits to different types of icing combinations. Since it’s the fall and Halloween is approaching, I made a roasted pumpkin cream cheese frosting to celebrate. This is a small iteration change from my pumpkin cream cheese spread.

If you're looking for a funky fall-appropriate cupcake topping, give pumpkin cream cheese icing a try!


Bake chocolate cupcakes per your favorite recipe.  Let them cool on the side while you prepare your icing.

Pre-heat your oven to 350F / 175C. Slice the pumpkin in half and scoop out the guts (you can squeeze the seeds out and toast them in butter, brown sugar, and a touch of salt). Slice the outer skin off of the pumpkin and cube it into 1/2 inch pieces. Toss in a bit of vegetable oil and salt lightly.

Roast the pumpkin in the oven for 20-30 minutes until the pieces are soft. Let it cool off for about 5 mins.

Put the cream cheese into a food processor and add the 1 cup of pumpkin and puree. Sprinkle cinnamon to taste and run the food processor again. Add the powdered sugar (to taste).

Top the cupcakes once they are cooled down.

And serve to friends!

1 cup / 200g Philadelphia cream cheese
1/2 cup roasted pumpkin
1 sprinkle cinnamon
4T powdered sugar
1-2 T of veg oil to roast the pumpkin

Song:  Biz Markie's Halloween Beat Box of the Day

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