makes about 10 cupcakes or 12 fairy cakes
4oz self raising flour
1 teaspoon baking powder
2 1/2 oz light muscovado sugar
4 oz grated pumpkin (peeled and deseeded)
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.