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PUMPKIN MUFFINS WITH FLAVOURED AMARETTO SNOW

Since we have already experienced the first snow of the season, we decided to keep the cold atmosphere. Don’t worry, it’s just a white amaretto powder on a pumpkin muffin in the graceful shape of Fuji. A charming twist on the period between autumn and winter made by our irreplaceable Mickey Rotten. All completely vegan.

– 10/02/2017 –

Pumpkin puree:

500g pumpkin – peeled from the skin and cut into 2 cm cubes

1000ml water

5 teaspoons brown sugar

3 teaspoons spice mix (equal proportions of powdered: ginger, cinnamon, nutmeg, black pepper, cloves)

Mix all the ingredients. Bring them to a boil and cook over low heat until the pumpkin is completely soft – about 30-40min. Drain the water and mash it until smooth

Pumpkin frosting:

200g pumpkin puree

50g coconut oil

60g maple or agave syrup

Blend all ingredients and put the mass to a piping bag and then to a fridge for 20-30 minutes to set.

Amaretto snow:

200ml amaretto

Freeze the alcohol and scrape it off with a fork to get a topping looking like a snow.

Muffins:

130g cake flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

50g brown sugar

130g pumpkin puree

100g candied ginger

100g coconut milk

100g vegetable oil

2 teaspoons apple cider vinegar

 

Mix all dry ingredients. Mix the remaining ingredients together and then gently mix them with the dry ones. Fill muffin cases two thirds full and bake for about 20 minutes in 180 degrees. Remove them from the oven and leave to cool, decorate with pumpkin frosting and amaretto flavored snow.





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