CHEESECAKE AND PUMPKIN CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKE
1 3⁄4 cups (200 g) (7.1oz) digestive biscuits
1 stick (100 g) (3.5oz) margarine
1 tsp cinnamon
1 1⁄4 cups (300 g) (11oz) vegan cream cheese
2 tbsp (15 g) (0.53oz) wheat flour
1⁄2 cup (90 g) (3.2oz) sugar
2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream
1 orange
1⁄3 cup (45 g) (1.6oz)cornstarch
2⁄3 cup (150 g) (5.3oz) pumpkin
1⁄4 tsp cinnamon
A pinch of nutmeg
A pinch of ground cloves
A pinch of cardamom
FOR THE DECORATION
1 cup (250 g) (8.8oz) vegetable cream
3 ounces (80 g) toffee
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Peel and cut pumpkin into cubes. Boil until it is tender. Store in a cool place. Crush the biscuits and mix with margarine and cinnamon. Place in the mould.
In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.
Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mould.
Whip the cream and combine it with the pre-melted toffee before decorating each cupcake. Garnish with a pinch of cinnamon.
In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.
Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mould.
Whip the cream and combine it with the pre-melted toffee before decorating each cupcake. Garnish with a pinch of cinnamon.
