Halloween Cupcake

For the Halloween cupcake, sift the flour with the baking powder. Season with a pinch of salt and cinnamon.

Preheat the oven to 180°C.

Cream the butter with the sugar. Stir in the eggs one at a time. Add the pumpkin puree. Slowly stir in the orange juice so that the batter is smooth.

Fill a muffin tin with paper cups and place on a baking sheet. Divide the cupcake mixture evenly among the cups and bake in the preheated oven for about 20 minutes. Remove the cupcakes from the oven and let cool completely before spreading the topping on top. Otherwise, it will melt.

For the mascarpone topping, mix the mascarpone with the sugar, add the whipped cream and beat until stiff.

Pour the mascarpone topping into a piping bag fitted with a star nozzle and pipe it onto the pumpkin cupcake, starting from the outside.

Sprinkle the Halloween cupcake with orange sprinkles and garnish with Halloween decorations as desired.

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