Pumpkin Seed Cupcakes with Cinnamon and Apricot Topping


1/2 cup Flour (fine)
1 cup Granulated sugar
3 pieces Egg(s)
6 3/4 cups Pumpkin seed oil
1 cup Yogurt
5 g Baking powder
1/2 cup Pumpkin seeds, chopped, roasted
Lemon peel
Pinch of Salt
3/4 cups Apricot purée
3/4 cups Mascarpone
6 3/4 cups heavy cream
3 tbsp Milk
3/4 tbsp Sugar
1 pieces Cinnamon
1 tsp. Apricot liqueur

For the Pumpkin Seed Cupcakes:

Whisk the eggs with the sugar until foamy. Mix the dry ingredients. Stir the pumpkin seed oil and yogurt into the foamy egg. Stir in the dry ingredients. Spoon the mixture into a muffin tin and bake for 20 minutes in a preheated oven at 180 °C (356 °F).

For the Cinnamon and Apricot Topping:

Bring the milk, cinnamon, and sugar to boil and then leave to rest for approx. 15 minutes. Stir the apricot purée and mascarpone together until smooth, and then stir in the rest of the ingredients. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Decorate the cooled cupcakes with the topping. Enjoy immediately.

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