I first made these cupcakes a few months back near Halloween. Obviously pumpkin is more traditionally a Halloween ingredient but I think the cinnamon and spices in this recipe make the cupcakes deliciously festive, and I've been making batches non-stop for the past few weeks as a Christmassy treat. I honestly think this is the best cupcake recipe I've ever tried - I literally just can't stop eating them! Here's how I made a batch of 12:
Ingredients
For the cake:
- 120g Plain Flour
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Mixed Spice
- 240g Unsalted Butter
- 120g Casted Sugar
- 1 1/2 Eggs
- A few heaped tablespoons of tinned pumpkin (I got this from Waitrose if you're struggling!)
- 1/2 tsp Vanilla Essence
- Splash of milk
For the icing:
- 120g Cream Cheese
- 30g Butter
- 250g Icing Sugar
- 1 tsp milk
- A few drops of vanilla essence
Firstly, I pre-heated the oven to 165°c and mixed the flour, salt, cinnamon and mixed spice together in a bowl. I then added the butter and used an electric hand mixer to whisk for around a minute (doing this by hand would work fine as well!).
I then popped them in the oven for around 25 minutes.
While I was waiting for the cakes to cook, I made the cream cheese icing. To do this I mixed the cream cheese, icing sugar and butter in a bowl until it was smooth, I then added a drop of vanilla and a teaspoon of milk and the icing was done!
I took the cakes out after 25 minutes of baking, and checked they were cooked through (prod them with a fork, if it comes out clean you're good!).
Once the cakes were cooled, I used a star shaped icing nozzle to decorate them, and sprinkled cinnamon on top for a finishing touch. I immediately regretted only making 12, after a few hours they were gone and I was left dreaming!
If you try this recipe let me know how it turns out! :)
- Tuesday, December 16, 2014
- 0 Comments
