Halloween Pumpkin Cupcakes
 
Prep time
Cook time
Total time
 
I used Becel margarine -a mixture of rapeseed oil, flaxseed oil and sunflower oil for this recipe but beware that this is not lactose free. We are on a lactose poor diet, so for me and the kids this is ok. You can replace the Becel by coconut oil for a dairy free version.
Author:
Recipe type: Cupcakes
Cuisine: Sweets
Serves: 35
Ingredienten
  • 220 gr (gluten free) flour
  • 1 tsp (gf) baking soda
  • 1 tsp (gf) baking powder
  • a pinch of salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 150 gr muscovado or dark brown sugar
  • 250 gr pumpkin puree (roast 250 gr of pumpkin meat cut into large chunks in the over at 200°C for about 20 minutes until tender and then blend with 2 tbsp water for a smooth and thick puree)
  • 110 gr Becel margarine
  • 90 ml plant based milk (I used almond milk)
  • For the frosting:
  • 200 ml (dairy free) whipping cream (I used Minus L)
  • and red and orange food coloring for the Halloween orange
  • 3 tbsp sugar
Werkwijze
  1. Preheat the oven to 180°C.
  2. Use a muffin pan and line it with cupcake liners. You will have to bake in two batches because you get approx. 16 cupcakes out of this recipe.
  3. Mix the flour, baking soda, baking powder, spices and salt until combined.
  4. Take another bowl and whisk the eggs with the sugar until fluffy (you'd better use a mixer) and doubled in size. Add the milk and Becel and then gently fold in the puree.
  5. Combine the wet and the dry mixture but make sure not to overmix this especially when baking gluten free.
  6. Spoon the batter into the cups, they need to be filled for ⅔.
  7. Keep the rest of the batter for your second baking batch.
  8. Bake these goodies for approx. 20 minutes but start checking after 15 minutes.
  9. The cupcakes are ready when a toothpick comes out clean (grandma's trick remember?).
  10. Let them cool down before starting to decorate.
  11. For decoration I used whipped cream that I colored orange and some sugar ghosts and bats. You also use a typical frosting of half Becel and half whipped cream or even use mascarpone but then it is much heavier.
  12. The good news is that when you don't frost the cupcakes immediately you can freeze them for up to 1 month so u can use them later. Or do as I did, prepare the cupcakes, freeze them and use them for a great decoration party with the kids on an autumn Wednesday afternoon like today.
  13. Enjoy!
  14. P.S. I came up with this recipe especially for Becel since this is a sponsored post.
Recipe by Must Be Yummie at https://mustbeyummie.com/halloween-pumpkin-cupcakes/