南瓜蛋糕 （Pumpkin Cupcake）

上星期妹妹送来了好吃的南瓜蛋糕。
我家好久都没有蛋糕的踪影了；
吃起来太香太好吃了。
等不及他的食谱，我只好在网上随便找了个替代。
还好成品还算不差。
南瓜🈷️终于圆满结束了。
我也想暂时结束一下，年尾总是有太多的东西要办；
想早一点把要做的，该做的事情给办妥，
然后回家去过圣诞。
嘻嘻嘻。。。。心里就是一直想趴趴走才，
很没出息的女人。

Recipe refers to: Eat.Bake.Love 

Brown Butter Pumpkin Cupcakes
(From Martha Stewart Cupcakes)

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground gloves
• 1 cup pumpkin puree 
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs

Method：

1. Preheat oven to 170C.
2. Melt butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat; let cool.
3. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. 
4. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.
5. Divide batter evenly among lined cups. Bake for 20 mins or until a cake tester inserted in centres come out clean. 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).