Pumpkin Cupcakes

Ingredients:

• 2 eggs
• 250g sugar
• 220g flour
• 250g pumpkin
• 125ml milk
• 1 tablespoon baking powder
• 1 tablespoon vanilla
• 1 pinch of ginger
• 1 pinch of cinnamon
• 50g semi-cured manchego cheese Las Terceras P.D.O. striped fine

For the dough:

Preheat oven to 180 degrees

Roast the squash in the oven, cool and crush . Mix the milk with the vanilla , add sugar and crushed pumpkin and beat until a dough forms. Gradually add the eggs one at a time , stirring constantly until a smooth dough.

In a bowl sift flour , baking powder, ginger and cinnamon. Incorporate it to previous mass. Then add semi-cured manchego cheese Las Terceras P.D.O. and mix with a spatula.

Next, divide the dough into cupcake tins until cover ¾ parts of molds and bake for 20 to 25 minutes until the dough rises and remains consistent. Cool the cupcakes.

For the chocolate coating:

• 200g chocolate dessert
• 100ml cream
• 50g of butter

Melt cream with chocolate in a bain marie. Remove the pot from heat and add butter .

Decorations:

Cover cupcakes with couverture chocolate to form the faces. Make the hats with cheese covered in chocolate.

Those who do not wear hats are decorated with clove.