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