Pumpkin Spiced Cupcakes
Ingredients
- 1/4 cup vegan butter
- 1/4 cup pumpkin puree
- 1/2 cup non dairy milk
- tsp apple cider vinegar
- 1 1/4 cup GF self raising flour
- 1/2 tsp baking powder
- 1/2 cup caster sugar
- pinch salt
- tsp pumpkin pie spice
Frosting
- 3/4 cup vegan stick butter
- 2 cups icing sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 180c and line a cupcake tray with cases.
- Combine your milk and cider vinegar and set aside for 5 minutes.
- Meanwhile, cream together the butter, pumpkin puree and sugar. Whisk in the milk mixture, then fold through your dry ingredients.
- Divide the mixture between the cupcake cases and bake for 22 minutes, then allow to cool.
- For the frosting, beat the butter with an electric mixer, then gradually incorporate the icing sugar and cinnamon.
- Pipe the frosting onto each of the cakes and decorate with some halloween chocolates or toppings of choice!