Here’s how to make them…
For the cupcake mixture:
- 300g self-raising flour
- 200g light brown sugar
- 100g pumpkin puree
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground clove
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 300ml unsweetened soya milk
- 300ml sunflower oil
- 2 tbsp vanilla extract
For the frosting:
- 300g icing sugar
- 50g vegetable fat
- 50g dairy free butter
- 25g sprinkles
- 1 tbsp vanilla extract
Method:
- Begin by preheating the oven to 200 degrees (gas mark 6)
- Line a cupcake tin with 12 paper cases and set to one side
- Add all of the dry cupcake mixture ingredients to a bowl
- Add all of the wet cupcake mixture ingredients to a measuring jug
- Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
- Using a tablespoon, evenly divide the batter between the 12 paper cases
- Put the cupcake tin in the pre-heated oven and bake for 20-25 minutes, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
- Once baked, remove from the oven and set to one side
- While the cupcakes cool, prepare the frosting. Add all of the frosting ingredients, apart from the sprinkles, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
- Once cooled, remove the cupcakes from the tin. Add the frosting to the top of each cupcake using a pallet knife or a piping bag
- Decorate with the sprinkles for a final flourish
This recipe serves 12.
Kinder Kitschen © 