Recipe  

A deliciously comforting cupcake recipe.

Serves: 12 people   |   Prep time: 30 minutes   |   Cooking time: 40 minutes

British   |   Dessert

  

Ingredients

For the cupcakes:

• 170g Self Raising Flour
• 60g Pumpkin Purée, cooled
• 115g Soft Brown Sugar
• 115g Unsalted Butter, melted and cooled
• 2 Eggs
• 1 tsp Vanilla Essence
• 1 tsp Ground Cinnamon
• 12 Cupcake Cases

For the frosting:

• 600g Icing Sugar, sifted
• 300g Unsalted Butter at room temp
• A dash of Vanilla Essence
• 2 tsp Instant Coffee
• 3 tsp Soft Brown Sugar to decorate
• Handful of Chopped Pecans to decorate

  

Method

To make the frosting:

1. Soften the butter using an electric whisk or by hand.
2. Add the coffee and vanilla extract to the butter and beat in the icing sugar one spoon at a time, until it's light, airy, pale in colour and is all incorporated.
3. Place in the fridge to set while you make the cakes.

To make the cupcakes:

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4 and line a tray with 12 cupcake cases.
2. Mix the flour, sugar and cinnamon together in a bowl and set aside.
3. Mix the pumpkin purée, melted butter, vanilla and eggs in a large bowl using a whisk.
4. Gradually add the dry ingredients to the wet ingredients using a wooden spoon until combined.
5. Pour the mixture into the cupcake cases and bake on the middle shelf for around 12 minutes, until the cakes are risen and golden.
6. Allow the cakes to cool for 30 minutes before piping on the frosting and decorating with brown sugar and chopped pecans.