Halloween Salted Caramel Pumpkin Cupcakes

Name: Halloween Salted Caramel Pumpkin Cupcakes
Prep time: PT10 MinutesM
Cook time: PT25 MinutesM
Total time: 1 h
Yield: 12
Ingredients: 150ml rapeseed oil; 175g Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar; 3 eggs; 200g coarsely grated pumpkin; 1 tsp fresh orange zest; 1 tsp mixed spice; 200g self-raising flour; 1 tsp bicarbonate of soda; 40g Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar; 25g butter; 2 tbsp double cream; Pinch sea salt; 180g tub cream cheese; 50g Tate & Lyle Fairtrade Cane Icing Sugar

Categories:

These deliciously moist cupcakes are just SO easy to make - guaranteed to be a hit with the whole family!

Prep Time

10 Minutes

Bake Time

25 Minutes

Servings

FOR CUPCAKES

150ml rapeseed oil 150ml rapeseed oil
175g Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar 175g Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar
3 eggs 3 eggs
200g coarsely grated pumpkin 200g coarsely grated pumpkin
1 tsp fresh orange zest 1 tsp fresh orange zest
1 tsp mixed spice 1 tsp mixed spice
200g self-raising flour 200g self-raising flour
1 tsp bicarbonate of soda 1 tsp bicarbonate of soda

FOR THE SAUCE

40g Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar 40g Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar
25g butter 25g butter
2 tbsp double cream 2 tbsp double cream
Pinch sea salt Pinch sea salt

FOR THE FROSTING

180g tub cream cheese 180g tub cream cheese
50g Tate & Lyle Fairtrade Cane Icing Sugar 50g Tate & Lyle Fairtrade Cane Icing Sugar

Instructions

HOW TO MAKE THIS RECIPE

Preheat the oven to 180C, fan oven 160C, Gas Mark 4. Line a 12-hole muffin tin with paper cases and set to one side.
Pour the oil into a large bowl, add the sugar, eggs, pumpkin, orange zest and mixed spice. Beat well and then sift over the flour and bicarbonate of soda.
Combine well and carefully spoon into the prepared cake cases. Bake for 25 minutes, or until a fine skewer inserted comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile, to make the salted caramel sauce, place the soft brown sugar, butter and cream into a small pan. Heat until melted then bubble for two minutes until smooth and glossy and then stir in the sea salt. Allow to cool a little.
To decorate the muffins, beat together the cream cheese and icing sugar until smooth. Spoon over the cooled cakes and finish with a drizzle of caramel sauce.