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Pumpkin Cupcakes with Orange Cream Frosting

A great Halloween Cupcake
Prep Time30 mins
Cook Time25 mins
Servings: 12
Author: Lisa@mummymade.it

Ingredients

Cupcakes

  • 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

Orange Cream

  • 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

Apple Sauce

  • 4 apples peeled and cut into small pieces
  • 3/4 cup water

Instructions

Cupcakes

  • 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

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.

Apple Sauce

  • 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.