Pumpkin Cupcakes with Orange Cream Frosting
A great Halloween Cupcake
Prep Time30 mins
Cook Time25 mins
- 1/2 cup packed, Dates
- 1/4 cup boiling water
- 3 Eggs separated
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 150 grams Pumpkin puree I used butternut pumpkin, diced and roasted in moderate oven for 40 minutes
- 100 g Apple Sauce see recipe below
- 2/3 cup Coconut Flour
- 1 teaspoon baking powder
- 1/2 teaspoon Bicarb soda
- 1 teaspoon Mixed spice
- Zest of 1 orange
- 1/2 cup - 1/2 Tablespoon Milk of choice
- 1/2 Tablespoon Vinegar
- 1 cup of Coconut Cream can placed in fridge overnight (minimum 5 hours)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 2 teaspoons Orange Juice
- Zest of 1 Orange
- 4 apples peeled and cut into small pieces
- 3/4 cup water
Preheat oven to 175C/350F
Place dates and boiling water in a bowl (making sure dates are covered) and allow to sit and soften (approximately 20 minutes).
Place dates in blender and blend until a smooth date paste is formed (add an extra teaspoon of water if required).
Place egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
Whisk on medium/high until soft peaks form.
Add maple syrup 1 tablespoon at a time and continue to whisk on medium/high.
Add purred dates and vanilla extract and whisk on medium/high.
Add egg yolks and whisk until combined.
Place pumpkin puree and apple sauce in a blender and blend until combined
With mixer on low add pumpkin and apple mix.
Sift dry ingredients together.
Add orange juice, zest and vinegar to milk.
Add dry ingredients and milk mix alternately whilst whisking on low until combined.
Whisk on medium/high for 1 minute.
Divide evenly amongst 12 greased cupcake liners.
Bake for 22-25 minutes, or until baked through.
Allow to cool in tin for 15 minutes then remove.
Allow to cool completely before frosting with Orange Cream
Remove cream can from the fridge and scoop out the thick cream into the bowl of a kitchen mixer with a whisk attachment. Discard watery component
Whisk on high until thick.
Add extract, maple syrup, juice and zest. Whisk on high until combined.
Store in fridge until required.
Frosted cupcakes will need to be stored in the fridge.
Place apples and water in saucepan. Cover with lid.
Bring to boil, then simmer for 7-10 minutes, or until apple is soft.
Store in fridge.