Pumpkin Cupcakes

This recipe caters for 12 of these mouth watering and delectable pumpkin cupcakes. What you need: 1 1/2 cups of all-purpose flour 1/2 cup (1/4 lb.) of butter, (room temperature) 2 teaspoons of baking powder 1 cup of sugar 1/2 teaspoon of ground cinnamon 2 large eggs 1/4 teaspoon of ground nutmeg 1 cup of canned pumpkin 1/4 teaspoon of ground cloves 1 tablespoon of vanilla 1/4 cup of milk 1/4 teaspoon of salt Candy sprinkles (optional) 1. Take a bowl and beat the sugar and butter until smooth using a mixer at medium speed. Add one egg and beat well, then add the other egg and again beat well. Mix in the vanilla and pumpkin and continue beating till the mixture is well blended and looks separated. 2. Take another bowl and mix the flour, cinnamon, cloves, nutmeg, salt, and baking powder. Add ½ of this flour mixture to the previously made pumpkin mixture and stir properly. Add the milk and stir till the mixture gets blended. Stir in the remaining flour mixture and mix until it is incorporated. Spoon this batter into 12 muffin cups pf 1/3 cup capacity. The muffin cups should be lined with paper baking cups. 3. Bake in a 350° convection oven for about 20 minutes. A wooden skewer inserted into the center should come out clean and the top of the cupcake should spring back when it is lightly pressed. Let the cupcakes cool for five minutes before removing from the pans, and then leave them to cool completely for about thirty minutes. The convection oven imparts a better flavor to the cake than traditional ovens due to its even heating. Take a look at some great deals available on the best convection ovens here. The cupcakes are ready to be served and enjoyed.