Filled pumpkin-sponge cupcake
Here another pumpkin idea :-) The colour shined so beautifully that I was really afraid to lose this pretty orange through baking...
For 12 pieces:
1/2 lb Hokaido pumpkin (450g) (without seeds!)
2 cups / 1/4 lb flour (250g)
3/4 cup / 6 oz sugar (180g)
1 sachet vanilla sugar
1 tsp. natron / baking soda
2 tbsp. cidar vinegar
2-3 fl. oz. oil (80ml)
7 - 8 fl. oz mineral water (unsweetened) (220-240ml)
2 tbsp. cocoa
4 tbsp. vegan chocolate spread
Cut the pumpkin into strips and bake it at 360°F (180°C) for about 15 minutes. Afterwards remove the peel and leave to cool.
Mix flour, sugar, vanilla sugar, natron and orange peel in a bowl. Finely puree the pumpkin together with the oil.
Stir in the mineral water as well as the vinegar and work everything to a smooth dough. Divide half of the dough onto 12 cupcake pans. For the filling set a blob of the chocolate spread on top.
Mix the two tbsp. of cocoa into the remaining dough and divide this again onto the same 12 pans as "hat" of the cupcake.
Bake them at 380°F (160°C) for appr. 30 minutes (test with a skewer).
Before eating, let the little ones cool down a bit. Be especially careful with the hot chocolate filling :-)