Tsubvu cupcakes

Happy Monday! Summer is almost over here while its just beginning in Zimbabwe. Schools will be opening in two weeks in either country and I am excited for it. Leo is starting preschool this year and I am excited. I won’t have to play with him anymore, lol.

What better way to show my excitement than with cupcakes. Cupcakes make everyone happy. Like these tsubvu cupcakes. I have to admit that I am still at the point where I am like, hey I can cook with tsubvu! All these recipes are exciting for me.

The cupcakes are super moist and fun to work with kids. Leo loves helping me making a mess and it is always fun.

Ingredients

• 1 and 1/2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup tsubvu puree
• 1/2 cup canola oil
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla

Cream Cheese Frosting:

• 1 (8-ounce) cream cheese, softened
• 1/2 cup (115 grams) unsalted butter, softened
• 2 cups (240 grams) confectioners sugar
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
2. In a large mixing bowl, sieve and whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. In a separate bowl, mix together the tsubvu puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Scoop the batter into the cupcake liners about 2/3 of the way full, you should get 12 cupcakes, and smooth out the tops of each one.
6. Bake at 350°F for 20-25 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.
7. Remove from the oven and let cool for 5 minutes in the pan. Remove the cupcakes from the pan and transfer to a wire rack to finish cooling.

Cream cheese frosting:

1. Using a handheld mixer or stand mixer fitted with the paddle attachment beat the butter and cream cheese together until smooth.
2. Add the powdered sugar and vanilla and mix until fully combined.
3. Frost the cooled cupcakes as desired.