2 medium size eggs 80 g rice oil
20 g almond milk A pinch of salt
100 g Gentilini Osvego 5 cereals
80 g flour type 1
8 g baking powder
A pinch of vanilla bourbon in powder 120 g brown sugar
FOR THE FROSTING
150 g spreadable cheese 40 g powdered sugar
30 g peanuts butter 50 g pumpkin puree
natural orange food coloring as needed FOR FINISHING
Green sugar paste as needed 1 spoon of poppy seed
To prepare the cupcakes with Gentilini Osvego 5 cereals and pumpkin frosting break the eggs in a large bowl and whip them with an electric whisk for a couple of minutes. Add the rice oil, almond milk and a pinch of salt and blend for another minute. Put the Osvego 5 cereals biscuits in a kitchen robot (cutter) equipped with blades and whisk until you obtain a flour. Pour the biscuit flour into a bowl and blend in the cutter also brown sugar until it becomes powdered sugar. Add it to the biscuit flour and add the flour type 1, the baking powder and the vanilla bourbon. Pour the liquids into the flour bowl, stirring with a spoon or a hand whisk until you get a homogeneous mixture and no lumps. Divide the mixture into the muffin moulds and bake in a static oven already hot at 180 º C for 30 minutes.
While your cupcakes are in the oven, take care of the frosting: in a saucepan, work the spreadable cheese with a whisk until it becomes soft, add powdered sugar, pumpkin puree and peanut butter and mix well. Now combine the orange food coloring, little by little, until you get the desired shade. Transfer the mixture into a sac à poche with a straight spout and store in the refrigerator until use.
Garnish the cupcakes: with the sugar paste you create a base and the pumpkin stem, as many as are the cupcakes. Decorate the sweets with frosting trying to give it a shape as regular as possible, place the steam in the center and sprinkle the cupcakes with poppy seeds. Your cupcakes with Gentilini Osvego 5 cereals and pumpkin frosting are ready to be enjoyed!