Cupcakes with Pumpkin Cream Liqueur

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Ingredients:

  • 125 g (4.4 oz) of all-purpose flour
  • 125 g (4.4 oz) of potato starch (OR) corn starch
  • 250 g (8.8 oz) of powdered sugar
  • 1 package of Dr. Oetker Baking Powder (OR) 2 teaspoons of baking powder
  • 2 packages of Dr. Oetker Vanilla Sugar (OR) 8–10 drops of vanilla extract
  • 250 ml (8.4 oz) of vegetable oil
  • 250 ml (8.4 oz) of Pumpkin Cream Liqueur (Pennsylvania Dutch)
  • 5 eggs

Preparation:

Beat the eggs with the oil and liqueur. Add powdered sugar and Vanilla Sugar (or vanilla extract) to it. Mix flour, starch, and baking powder together and add it to the mixture. Mix well until the batter is smooth.

Place cupcake wrappers in cupcake baking pan and fill all 25 wrappers with batter. Preheat oven to 180°C (360°F) and place pan on middle rack when ready.

Decoration and Topping:

  • 24 paper cupcake wrappers
  • 24 filigree cupcake wrappers
  • 24 Thanksgiving cupcake picks
  • 120 g (4 oz) of semi-sweet baking chocolate
  • 500 ml (16.9 oz) of whipped cream
  • 1 1/2 teaspoons of Knox Gelatine
  • Red, orange, and yellow decorative sugar crystals

Topping preparation:

Melt your chocolate in a bain-marie (water bath). When fully melted, brush the chocolate onto the top of the cupcakes. Place your cupcakes on a baking sheet and put them in the freezer for a about 10 minutes so the chocolate will harden.

In the meanwhile, add 3 tablespoons of water to the gelatin and have it melt in a bain-marie. Don’t cook the gelatin. When fully melted, mix in 4 tablespoons whipped cream to the gelatin. Add this mixture to the rest of your whipped cream and beat until the cream is stiff. Decorate on top of the chocolate.

Mix yellow, orange and red decorative sugar and sprinkle it over the top of the whipped-cream cupcakes.

Place your picks in the center of your cupcakes and you are DONE!