Ingredients (12 cupcakes)

• 🥚3 eggs
• 🍭120g sugar
• 🌻110ml sunflower oil
• 🎃300g pumpkin purée
• ☠️1 pinch of cinnamon
• 👻1 pinch of ginger
• 💀Vanilla essence to taste
• 🥣160g all-purpose or cake flour
• 🥄12g baking powder
• 🥄4g baking soda

Elaboration

1. 🎃Boil the pumpkin and make the purée
2. 🎃Beat the eggs with the sugar until the mixture looks creamy
3. 🎃Add the oil and keep beating until combined. Stop beating
4. 🎃Add the pumpkin purée, mix with a spatula and add the cinnamon, ginger and vanilla (amounts to taste, I only add a pinch of each and a few drops of vanilla)
5. 🎃Add the sifted flour together with the baking powder and baking soda, mix and beat again for a few minutes
6. 🎃Pour the batter into cupcake liners and bake at 170°C for 20min (top and bottom heat)

Decoration: Multicolor cream 💜🖤🧡

• 🍶200ml vegetable whipping cream
• 🍬45g powdered sugar
• 🥛250g mascarpone
• 🥄1 tsp vanilla essence

1. 💜Whip the cream, when it thickens slightly add the sugar and vanilla and keep whipping until stiff
2. 🖤Add the mascarpone and beat until the cream is thick
3. 🧡Divide the cream into bowls and color it (use as many colors as you like)

🎃I made the pumpkins with orange fondant (Fun Cakes), carved the faces by hand and painted them with extra black coloring (Sugarflair)