This is the last of my 'Dari Kebun Ke Dapur' (from the garden patch to the kitchen) series. And I am ending it with another recipe using pumpkin. The thing is, there's only one pumpkin plant, but it bore 4 too many pumpkins for our family's consumption. And none of our next door neighbors (after asking them) wanted any. When in season, pumpkins are not as popular here as in the US where fans get crazy with new recipe creations using pumpkins!
Anyway, recently, I have been craving for white chocolate nuggets, especially the ones with cookie bits in them. There are the ones by Nestle and Hershey's to name a few (actually only two available in this small town!) So, after accumulating quite a few in the fridge, there seems to be a back log of white choc nuggets!
Well, besides eating them, I have decided to put the white choc nuggets into my pumpkin cupcakes as filling. I sort of like it, because of the four different textures I get when I bite into the cupcake. There's the soft cake texture, there's grated pumpkin, the choc nugget and the cookie bits! I will be making these again! All I have to do is wait for the next pumpkin harvest!
- 6 oz soft brown sugar
- 3 medium size eggs
- 160 ml corn oil
- 1 tsp vanilla essence
- 3 1/2 oz self-raising flour
- 2 oz chopped walnuts
- 2 oz sultanas, soaked in hot water
- 3 1/2 oz grated pumpkin
- 12 Nestle white choc nuggets
Pre-heat oven to 170 C and line a 12-hole muffin tin. Whisk the eggs and brown sugar for a few minutes until the sugar has dissolved. Then whisk in the oil and vanilla essence. Fold in the flour, followed by the walnuts, sultanas and grated pumpkin. Spoon 1 1/2 tbs of batter into each cup and place one white choc nugget into each. Top up with another table spoon of batter. Bake for about 25 minutes. Serve warm if you want a slightly gooey chocolate. If not wait for the cupcakes to cool altogether to get a chunky white choc filling.