Pumpkin and maple cupcakes


250g all purpose flour

 1tsp cinnamon
 ½tsp ginger
½tsp nutmeg
1tsp baking powder

¼tsp baking soda

pinch of salt

250g caster sugar

170g pureed pumpkin

2 large eggs

125ml vegetable oil

2tbsp maple syrup

 For the cream cheese frosting:
50g butter, softened

80 g cream cheese, softened

200g icing sugar, sifted

1tsp vanilla extract

Dark green,  and orange food colourings

melted chcolate to the eyes and mouth


 .For the pumpkin and maple cupcakes: Preheat the oven to 180°C/

 Line a 24-hole muffin tin with cupcake cases.(or 12)

Sift the flour with the spices, baking powder, soda and salt in a large mixing bowl. Set aside.

In a separate large bowl mix together the sugar, pumpkin, eggs, oil and maple syrup.

Gently fold in the flour mixture.

Spoon the mixture into the cupcake liners, filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre of each cake comes out clean.
 Leave to cool on a wire rack.

For the cream cheese frosting:

In a large, clean mixing bowl, cream the butter and cream cheese until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Mix in the vanilla until combined.

Place 2 scoops of the frosting into a separate bowl and colour with dark green food colouring.

Colour the remainder orange. Use the orange to pipe a pumpkin design around each cupcake.

Use the green to pipe the pumpkin stalks and the chocolate to pipe the pumpkin face.