Traveling is one of the great pleasures of life. However, there are different ways of knowing a place. Sometimes we just need to open our palate, taste new foods and by means of them discover the tastes, traditions and customs of a region or a country.
Today I’ll travel with you through a characteristic autumn flavor in America. I’ll make cupcakes of Pumpkin Spiced.
The first thing to be clear about is, what is it?
The so famous Pumpkin Spiced we’ve seen in many American movies and even in the dessert of the Thanksgiving dinner (Pumpkin Pie) is nothing but "spicy pumpkin". It is a preparation where the vegetable is cooked (steamed, oven or parboiled, as you prefer) and after being soft, it is mashed like a puree. To this are added spices (nutmeg, ginger, cinnamon and cloves). There are some nuances about essences but these four are common, some people place one more, however it is not necessary. This flavored mixture is used in many autumn preparations in that country. And the taste for this flavor does not stop there, you find it in candles, bath gels, body creams, cereals, yogurts, cookies, coffees, candies, home and car fragrances and stop counting... there is no supermarket or brand that does not produce a flavor or odor that does not have "Pumpkin Spiced" on these dates.
The first time I visited that country I did it in the fall, which is why I discovered this flavor. I liked it so much that, from that moment on, whenever October begins and until the end of November, I like to enjoy it even if I don't live in the United States. It may be a little intense but I assure you it is wonderful. Tasting or smelling it (in candles that I buy every year) makes me travel and remember the yellow, red, orange and brown leaves that you find in the streets and decorating the trees, seeing the children dressed up on Halloween, and breathe a little of the magic that allows us to travel and enjoy other cultures. If you already know it, I hope you enjoy it. And if you have never heard of this flavor, I invite you to try it. You will tell me.
Para los ingredientes necesitamos un puré de calabaza. Puedes sancochar una calabaza hasta que este suave o comprar un puré en un supermercado. Yo compro en una tienda americana aquí en España una lata con el puré ya elaborado. Utilizo parte del producto y congelo en bolsas varias porciones para otras preparaciones. A mi me va muy bien hacerlo de esta manera pero, si no tienes este tipo de tienda en tu país, prepararlo con la calabaza hecha puré en casa, funciona igual de bien. En relación al tipo de endulzante, puedes utilizar el que prefieras, yo uso el azúcar morena porque me agrada el color oscuro que aporta a la mezcla. Para la cantidad de sal la receta indica un cuarto de cucharadita, sin embargo, a veces le pongo solo un pellizco, muy pequeño.
For the ingredients we need a pumpkin puree. You can parboil a pumpkin until it is soft or buy a puree at a supermarket. I buy it in an American store here in Spain a can with the puree already made. I use part of the product and freeze several portions in bags for other preparations. It works very well for me doing it this way, but if you don't have this type of store in your country, preparing it with the pureed pumpkin at home works just as well. Regarding the type of sweetener, you can use the one you prefer, I use brown sugar because I like the dark color it brings to the mixture. As for the amount of salt, the recipe indicates a quarter of a teaspoon, however, sometimes I only put a pinch, very small.
INGREDIENTES
150 grs de mantequilla
200 grs de azúcar (de tu preferencia)
200 grs de harina cernida (utilizo de repostería)
Dos huevos enteros
Una cucharadita de polvo de hornear (5ml o 1tsp)
Media cucharadita de bicarbonato de sodio (2,5 ml o 1/2 tsp)
1/4 cucharadita de sal (1,25 ml o 1/4 tsp)
Una cucharadita y media de esencia de vainilla.
Una cucharadita de canela molida (5ml o 1tsp).
Media cucharadita de jengibre molido (2,5 ml o 1/2 tsp)
1/4 cucharadita de clavo molido (1,25 ml o 1/4 tsp)
3/4 de taza de puré de calabaza (más o menos 180 grs)
INGREDIENTS
150 grams of butter
200 grams of sugar (of your preference)
200 grams of sifted flour (I use pastry)
Two whole eggs
One teaspoon of baking powder (5ml or 1tsp)
Half a teaspoon of baking soda (2.5 ml or 1/2 tsp.)
1/4 teaspoon of salt (1.25 ml or 1/4 tsp.)
One and a half teaspoons of vanilla essence.
A teaspoon of ground cinnamon (5ml or 1tsp).
Half a teaspoon of ground ginger (2.5 ml or 1/2 tsp.)
1/4 teaspoon ground cloves (1.25 ml or 1/4 tsp.)
3/4 cup pumpkin puree (about 180 grams
PREPARACIÓN
Lo primero que debe hacerse es precalentar el horno para evitar que, al introducir los cupcakes, queden crudos o no levante la mezcla si la temperatura esta baja.
Mezclar la mantequilla con el azúcar utlizando una batidora, una cuchara de madera o cualquier ayudante de cocina (en mi caso uso un ayudante de cocina porque no tengo batidora).
Cuando la preparación este bien unida se coloca una parte de la harina cernida y se agregan los dos huevos. Se debe revolver bien para evitar que queden grumos. Una vez que este bien unida se coloca la segunda parte de la harina. En este mismo momento se añade el bicarbonato de sodio, la pizca de sal, el polvo de hornear, la esencia de vainilla, la canela, el clavo y el jengibre (no le coloco nuez moscada). Mezclar toda la preparación uniéndola con cuidado.
Al terminar este proceso, se agrega el puré de calabaza y se revuelve hasta que la mezcla quede homogénea.
En una bandeja de moldes para cupcakes se colocan los forros de papel para este tipo de preparación y a cada uno se le añade una porción de la mezcla (deben llenarse hasta unas 3/4 partes o hasta la mitad del cuenco porque al hornearse suben y pueden derramarse). Se hornean a 200ºC por 23 minutos (el tiempo dependerá de cada horno). Pasado ese tiempo, para verificar si están listos se puede introducir un cuchillo o un palito de madera dentro de los cupcakes, si al sacarlo están secos pueden retirarse del horno. Si sale con algún resto de la preparación, se pueden dejar unos pocos minutos más.
Al estar listos se retiran del horno y deben reposar unos cinco minutos antes de desmoldarlos. El forro debe quedar unido al cupcakes. Dejar que enfríen.
Con esta cantidad de mezcla pueden salir unos dieciocho cupcakes si el molde tiene unos siete centímetros de diámetro (como es mi caso).
PREPARATION
The first thing to do is preheat the oven to prevent the cupcakes from being raw when you insert them or not raising the mixture if the temperature is low.
Mix the butter with the sugar using a mixer, a wooden spoon or any kitchen helper (in my case I use a kitchen helper because I don't have a mixer).
When the preparation is well united, a part of the sifted flour is placed and the two eggs are added. It should be stirred well to avoid lumps. Once it is well united, the second part of the flour is placed. At this very moment, add the baking soda, the pinch of salt, the baking powder, the vanilla essence, the cinnamon, the cloves and the ginger (I do not add nutmeg). Mix all the preparation together carefully.
At the end of this process, add the pumpkin puree and stir until the mixture is homogeneous.
In a tray of cupcake molds are placed the paper linings for this type of preparation and each one is added a portion of the mixture (they must be filled up to about 3/4 parts or up to half of the bowl because when baking they rise and can spill). Bake at 200ºC for 23 minutes (time will depend on each oven). After that time, to check if they are ready, you can put a knife or a wooden stick inside the cupcakes, if they are dry, they can be removed from the oven. If you go out with any rest of the preparation, you can leave a few more minutes.
When they are ready they are removed from the oven and must rest for about five minutes before turning them out. The lining must be attached to the cupcakes. Let them cool down.
With this amount of mixture can leave about eighteen cupcakes if the mold is about seven centimeters in diameter (as is my case).
Acompáñalos con un buen café con leche de pumpkin spiced o un buen chocolate.¡Disfrútalos y viaja a Estados Unidos con este sabor típico de ese país!.
¡Buen provecho!.
Accompany them with a good Pumpkin Spiced latte or a good chocolate. Enjoy them and travel to the United States with this typical flavor of that country!
Bon appetite!
Todas las fotos son de mi propiedad.
All the pictures used are personals.
