Ingredients
For the cupcakes- 75g (^1 / 3 cup) vegan butter
- 150g (¾ cup) granulated sugar
- 170g (¾ cup) pumpkin puree
- 150g (¾ cup) plain flour
- 2 tsp vanilla bean paste or extract
- 90ml (6 tbs) non-dairy milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 tsp baking powder
- Pinch sea salt
For the frosting- 115g (½ cup) vegan cream cheese, chilled
- 115g (½ cup) vegan butter, chilled
- 275g (2¼ cups) icing sugar, sifted
- 1 tbs maple syrup
- Freshly grated nutmeg, to decorate
- Halloween themed decorations (we used Hotel Chocolat,
Wingston The Bat chocolates)
Ingredients
- 6 large, firm apples
- 450g (2 cups) granulated sugar
- 175ml (¾ cup) water
- 115ml (½ cup) liquid glucose
- A few drops of vegan black gel food colouring
- 6 bamboo skewers
Makes 12
Prep time: 10 mins+ cooling and icing
Cook time: 15-18 mins
Makes 6Method
1. Preheat oven to 170 ̊C/340 ̊F/Gas 3 and fill a 12 hole
muffin tin with cupcake cases.
2. In a large mixing bowl, cream together the butter and sugar
until light and fluffy.
3. Add the milk, pumpkin and vanilla to the butter and sugar
and mix.
4. Sift the flour, baking powder, spices and salt into the bowl
and fold together until combined, but do not over mix.
5. Spoon the mixture into the cake cases until they are ⅔
full to allow for rising.
6. Transfer to the oven and bake for 15 minutes before
checking them. The cakes are cooked when a cocktail stick
inserted in the centre comes out clean.
7. Leave to cool completely before icing.
8. To prepare the icing, whip all the ingredients together until
fluffy and combined. Use a pallet knife or a piping bag to
decorate the cakes. The icing will soften and spread at
room temperature so keep cool or chilled until serving.
9. Finish the cakes with a grating of nutmeg.Method
1. Place the apples on a lined baking tray and push a skewer into
each core.
2. Place all the remaining ingredients into a large saucepan over a
medium heat, to slowly dissolve the sugar.
3. Once the sugar has totally dissolved, wipe down the sides of
the pan, toward the sugar mixture, with a wet pastry brush. This
will help the toffee to stay crystal free.
4. Turn up the heat and boil the sugar mix to approx 150 ̊C/
300 ̊F or the ‘hard crack’ stage.
5. Once you have reached this point, turn off the heat and very
carefully dip and roll the apples into the toffee, making sure
each of them are thoroughly coated. Place on the lined baking
tray to harden.Pumpkin Cupcakes
Poisoned Apples
om living
NUTRITION CODES:Soya FreeNut Free Freezable RawSF Oil FreeSFOFOFNFNFGFGluten FreeGFNF