Yes, I went a little overboard with pumpkin décor for my Halloween party and without exaggeration, I have what feels like an infinite number of pumpkins at my disposal, and soup is becoming a tedious production line. Dessert on the other hand can never exist as a mundane, complacent factor in my life, in fact, I see it as the gift that just keeps on giving. So I’m giving the pumpkins away to my dessert fanaticism – I got cupcakes out of it.
Cupcakes are a little twee for my liking, so I’d say these are more like fairy cakes (though the fairy prefix makes them sound just as twee if not more of whatever category twee comes under)- however, I’m not entirely certain on what the technical difference is between the two- my internet’s currently too slow for me to clarify that at this present moment, but what I can say in the mean time is that fairy cakes are quite possibly the underdogs and the cupcakes just got famous because of their super sweet, way-too-much, pretty-coloured, insanely topped, pimped up frostings that evidently appealed to the masses.
With my fairy cakes, I didn’t even bother sticking them in cases, just the bare naked mix, stuffed into a well-greased hole in a tin and then eaten, just like that. I mean, I slathered some frosting on a few, but it wasn’t necessary (though the frosting was pretty sick!).
Makes 14 cupcakes
- 250g plain flour
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 200g brown sugar
- 180ml rapeseed oil
- 200ml soya milk
- 250g roast pumpkin mashed
- 1tbsp cinnamon
- 1tsp nutmeg
- Preheat the oven to 180C.
- Mix the dry ingredients together and the wet ingredients (except the pumpkin) together.
- Now combine the dry mixture and the wet mixture together using a whisk.
- Fold in the pumpkin mash.
- Transfer to cupcake cases/tins and bake for 20 minutes.
- Allow to cool before serving or topping.
I think they would also taste great with some maple syrup and bacon, but I’ve not tried that yet, so if you get to it first, let me know how it goes!