Pumpkin and Caramel Cupcakes

Step 1

Combine the whole wheat flour, sugar, a pinch of salt, baking powder and cinnamon in a bowl and mix well. Add the pumpkin puree, egg, oil and amalgam until a smooth and homogeneous consistency is obtained. Pour the mixture into 9 muffin cups, previously positioned in the cavities of the pan. Bake at 180 ° C for about 20/25 minutes. The toothpick test is always a valid technique for checking the cooking. Remove from the oven and leave to cool.

Step 2

In the meantime, prepare the soft caramel. Pour the sugar into a double-bottomed saucepan and cook over medium heat by slightly twirling the pan to let it distribute better. Melt the sugar without mixing, to avoid ruining the caramel.

In a second saucepan, bring the water to a boil and when the sugar has dissolved and has taken on a golden color, add a little boiling water at a time, stirring well until it is completely incorporated. Remove from heat and let cool so that the caramel acquires consistency. If it is too solid you can add more boiling water and mix well. Whip the liquid cream with the sugar in a bowl, transfer it to a pastry bag with a large star croissant or with one of our Special Frosting Croissants. Decora cupcakes with frosting and pour a few drops of caramel. The result is guaranteed.