Pumpkin buttermilk cupcakes

ingredients

6oz salted (or unsalted) butter - softened

8oz self raising flour

6oz pumpkin - steamed 

4oz molasses sugar

2     eggs

4-6oz buttermilk **

1 vanilla pod or equivalent

• preheat oven to 175degrees celcius

• whisk butter and sugar

• add eggs, vanilla, buttermilk, pumpkin and flour. Whisk until well mixed

• spoon batter into cups. 

• bake for 15-18 minutes. Remove when ready and cool for 5 minutes. Then remove cupcakes. Cool on rack. 

notes

• makes about 36 small cupcakes

• i used salted butter to balance the sweetness of the cupcakes, but the original recipe calls for unsalted butter

• i only had 6oz pumpkin at home but i think the cuppies can do with more. Perhaps up to 8oz 

** the original recipe calls for 4 eggs. I used 2 eggs for this, and substituted it with 4oz (equivalent liquid of 2eggs) of buttermilk, but it did not achieve the batter consistency i was looking for. So i added another 2oz of buttermilk. When done, the batter is almost mousse like, with a drop consistency

Notes (2):

• this time, i used 10oz of steamed pumpkin (weight includes skin) And 8oz of buttermilk. The end result was amazing. A very moist and soft cupcake!