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Spiced pumpkin cupcakes with salted caramel cream cheese frosting

Label tagatesse
50 min
medium
medium

Preparation

1

Put the cakemix together with 90g soft butter, eggs and water in a bowl and mix until smooth and fluffy dough

2

Now add the pumpkin puree, the pumpkin pie spices and the cinnamon and mix again

3

If the dough is too thick, you can add some water

4

Put some muffin cups on a baking sheet and fill it halfway with the dough

5

Bake them in a preheated oven at 180°C for 20-25 minutes

6

While the muffins are in the oven you can already start with the salted caramel

7

Place 50g Tagatesse in a pan and put it on a medium heat

8

Keep stirringso it doesn’t burn

9

Add the salted butter when the tagatesse is completely melted

10

Then add the cream, and let it stand for 1 minute on the fire

11

Take it off the fire and add some sea salt.

12

To prepare the cream cheese frosting, mix t 12g butter, vanilla and 1 ½ tablespoon  salted caramel until light and fluffy

13

Add 195g Tagatesse, beat until it forms a thick paste.

14

Add cream cheese and mix on the lowest speed possible for 1½ minutes

15

Garnish cupcakes when they have cooled

Ingredients

10
People
  • 200 g damhert cakemix
  • 112 g soft butter
  • 2 eggs
  • 2 tablespoons water
  • 175 g pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 245 g tagatesse
  • 15 g salted butter
  • 60 g cream
  • 0.5 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 225 g cream cheese

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