hi foodtubers it’s cupcake Gemma here
and I’m going to show you my delicious
recipe for pumpkin cake when I was
little I figured that pumpkins were just
for carving at Halloween and I had no
idea you could eat them thankfully I
hope after now so my recipe is so
delicious and I’m going to show you how
to make it right now I’m going to start
by mixing all my dry ingredients
together and I have here 150 grams of
self-raising flour just gonna put that
aristov and to that I’m going to add 95
grams of caster sugar and 95 grams of
dark soft brown sugar and pumpkins go
really really well with spices and I’m
going to use the Holy Trinity of pumpkin
spices which are ginger cinnamon and
nutmeg so I’m going to put half a
teaspoon of ginger in and one teaspoon
of ground cinnamon and half a teaspoon
of nutmeg and then also I’m going to
need half a teaspoon of salt and a
slightly rounded quarter teaspoon of
bicarbonate of soda and I’m just going
to shovel that through a sieve and just
make sure all the lumps from the brown
sugar go through it okay I’m going to
just put that to one side and now get on
with mixing my wet ingredients together
so into this bowl I’m going to put 250
grams of pumpkin puree so this is canned
pumpkin puree it’s a hundred percent
pumpkin there’s no added sugar or oil or
salt or anything like that it’s going to
wipe that in the bowl
and to that I’m going to add 135
milliliters of vegetable oil and lastly
I’m going to add two large free-range
eggs and that just needs to be whisked
together until it’s all nice and smooth
and now I’m going to combine the two so
I’m just going to put all my wet
ingredients into my dry ingredients and
whisk it together
right that’s looking really nice and
smooth so now it’s time to pour it into
a tin and I have a loaf tin which I have
greased and lined with baking parchment
I’m just going to pour that all in and
that just needs to be baked at 170
degrees C for 50 to 55 minutes
okay my cakes come out of the oven and
it looks and smells really really good
and so while that’s cooling I’m going to
get on with making my icing now I’m
putting cream cheese icing on this
because it goes really really well and
to start with I’m going to use a hundred
grams of softened unsalted butter and
then to that I’m going to add 150 grams
of cream cheese
all right that’s been beating together
for about a minute now and it’s a really
well combined and so now it’s time to
add the icing sugar so I have five
hundred and sixty grams of sifted icing
sugar I’m going to put half in now give
it a really good beat and then add in
the other half
all right I’ve been beating now for a
few minutes and it’s looking really
really creamy and fluffy so my cakes
still really warm so I’m going to cover
this with cling film and come back when
this is nice and cool right my cake is
completely cool took about an hour to
cool down completely and now it’s ready
to be ice so I’m just going to lift it
using these side flaps and just pop it
on the table and I’m just going to pop
it onto a board so I can decorate it now
you’ll notice that I have loads of icing
and there’s no way that I’m going to use
all of it on this cake and it’s
difficult to make a small amount of
cream cheese icing and get the same
whippy fluffy results so maybe just put
that put the rest to one side and maybe
decorate some red velvet cakes and if
you want to recipe for red velvet cakes
you can find that on my channel but for
now I’m just gonna liberally ice my
pumpkin cake with this delicious creamy
cream cheese icing
mmm-hmm so new there but I’m going to
top this with some toasted pumpkin seeds
I just tasted these in the same oven for
about eight minutes until they all got
kind of puffed and cracked I’m just
going to sprinkle them and kind of crack
them up at the same time okay I think
it’s done it looks amazing and I can’t
wait to get a slice of this in my gob if
you like this video then don’t forget to
give it a thumbs up let me know how you
get on in the comments box below I hope
you’ve enjoyed this video as much as I
have enjoyed it and I’m going to enjoy
eating it
and I’m going to show you my delicious
recipe for pumpkin cake when I was
little I figured that pumpkins were just
for carving at Halloween and I had no
idea you could eat them thankfully I
hope after now so my recipe is so
delicious and I’m going to show you how
to make it right now I’m going to start
by mixing all my dry ingredients
together and I have here 150 grams of
self-raising flour just gonna put that
aristov and to that I’m going to add 95
grams of caster sugar and 95 grams of
dark soft brown sugar and pumpkins go
really really well with spices and I’m
going to use the Holy Trinity of pumpkin
spices which are ginger cinnamon and
nutmeg so I’m going to put half a
teaspoon of ginger in and one teaspoon
of ground cinnamon and half a teaspoon
of nutmeg and then also I’m going to
need half a teaspoon of salt and a
slightly rounded quarter teaspoon of
bicarbonate of soda and I’m just going
to shovel that through a sieve and just
make sure all the lumps from the brown
sugar go through it okay I’m going to
just put that to one side and now get on
with mixing my wet ingredients together
so into this bowl I’m going to put 250
grams of pumpkin puree so this is canned
pumpkin puree it’s a hundred percent
pumpkin there’s no added sugar or oil or
salt or anything like that it’s going to
wipe that in the bowl
and to that I’m going to add 135
milliliters of vegetable oil and lastly
I’m going to add two large free-range
eggs and that just needs to be whisked
together until it’s all nice and smooth
and now I’m going to combine the two so
I’m just going to put all my wet
ingredients into my dry ingredients and
whisk it together
right that’s looking really nice and
smooth so now it’s time to pour it into
a tin and I have a loaf tin which I have
greased and lined with baking parchment
I’m just going to pour that all in and
that just needs to be baked at 170
degrees C for 50 to 55 minutes
okay my cakes come out of the oven and
it looks and smells really really good
and so while that’s cooling I’m going to
get on with making my icing now I’m
putting cream cheese icing on this
because it goes really really well and
to start with I’m going to use a hundred
grams of softened unsalted butter and
then to that I’m going to add 150 grams
of cream cheese
all right that’s been beating together
for about a minute now and it’s a really
well combined and so now it’s time to
add the icing sugar so I have five
hundred and sixty grams of sifted icing
sugar I’m going to put half in now give
it a really good beat and then add in
the other half
all right I’ve been beating now for a
few minutes and it’s looking really
really creamy and fluffy so my cakes
still really warm so I’m going to cover
this with cling film and come back when
this is nice and cool right my cake is
completely cool took about an hour to
cool down completely and now it’s ready
to be ice so I’m just going to lift it
using these side flaps and just pop it
on the table and I’m just going to pop
it onto a board so I can decorate it now
you’ll notice that I have loads of icing
and there’s no way that I’m going to use
all of it on this cake and it’s
difficult to make a small amount of
cream cheese icing and get the same
whippy fluffy results so maybe just put
that put the rest to one side and maybe
decorate some red velvet cakes and if
you want to recipe for red velvet cakes
you can find that on my channel but for
now I’m just gonna liberally ice my
pumpkin cake with this delicious creamy
cream cheese icing
mmm-hmm so new there but I’m going to
top this with some toasted pumpkin seeds
I just tasted these in the same oven for
about eight minutes until they all got
kind of puffed and cracked I’m just
going to sprinkle them and kind of crack
them up at the same time okay I think
it’s done it looks amazing and I can’t
wait to get a slice of this in my gob if
you like this video then don’t forget to
give it a thumbs up let me know how you
get on in the comments box below I hope
you’ve enjoyed this video as much as I
have enjoyed it and I’m going to enjoy
eating it
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