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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Pumpkin Cupcakes

These pumpkin cupcakes are a great autumn treat and perfect for Halloween parties.

Pumpkin cupcakes
Prep: 20 MINS
Bake: 20 MINS
Serves:12
Skill Level: EASY

Ingredients

For the Pastry

  • 120g Plain white flour
  • 140g Unrefined golden caster sugar
  • 1 tsp Baking powder
  • 0.5 tsp Cinnamon
  • 40g Butter (unsalted) (softened)
  • 120ml Milk (whole)
  • 2 Egg(s) (free range) (medium, Beaten)
  • 200g Pumpkin purée (tinned)

For the cream cheese frosting

  • 300g Icing sugar
  • 50g Butter (unsalted) (softened)
  • 125g Cream cheese


The Method

STEP 1
Preheat your oven to 180°C (gas mark 4) and line a cupcake tin with 12 cupcake cases.

STEP 2
Place the flour, sugar, baking powder, cinnamon and butter in a large bowl and beat together until you get a sandy consistency. Slowly pour in the milk whilst still beating until well mixed.

STEP 3
Add the eggs, still mixing until the mixture is smooth and evenly mixed. Next stir in the pumpkin purée until just combined.

STEP 4
Spoon into the cupcake cases until they are 2/3 full then place in the oven and bake for about 20 minutes until a skewer placed in the centre comes out clean. Remove from the oven and leave to cool before transferring them to a wire rack to cool completely.

STEP 5
To make the cream cheese frosting, beat together the icing sugar and butter then add the cream cheese and beat until light and fluffy. Use a spoon or palette knife to spread the frosting onto the cupcakes. Finish with a sprinkling of ground cinnamon. Store in an airtight container and consume within 3-4 days.


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