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Miranda Gore Browne

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You are here: Home / Seasonal / Autumn / Pumpkin Cupcakes with Cream Cheese Icing

Autumn Little Cakes Seasonal Biscuits Uncategorized

Pumpkin Cupcakes with Cream Cheese Icing

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makes about 10 cupcakes or 12 fairy cakes

Ingredients

4oz self raising flour

1 teaspoon baking powder

2 1/2 oz light muscovado sugar

4 oz grated pumpkin (peeled and deseeded)

1 egg

2 1/2 floz sunflower oil

handful of sultanas

1/2 teaspoon cinnamon

Preheat the oven to 180 degrees

Put all of the ingredients into a large bowl and mix well with a wooden spoon

When thoroughly combined, spoon into paper cases. Fill each one about half full ( I used purple foil cases to give a Halloweeny feel!)

Bake in the preheated oven for approx 15 mins or until golden and springy to touch

While they are in the oven, make the icing….

Cream Cheese Icing

3 oz full fat cream cheese

1 oz soft margerine

6 oz sifted icing sugar

2 teaspoons of orange juice; add a little at a time until a similar consistency to buttercream

1/2 teaspoon vanilla essence

Put all of the ingredients into a bowl and mix well until really smooth.

Once the cakes have cooled, remove from their tins and decorate with the icing (pipe or smooth onto the top of each cake).

I decorated each cake with a tiny pumpkin that I had made out of orange and green fondant icing, but they also look lovely with a simple dusting of cinnamon.

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Finalist on the first series of BBC's The Great British Bake Off. Author of Biscuit & Bake me a cake as fast as you can. Read more…

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