Prep
10 minsBake
25 minsServes
12Difficulty
Easy About
These deliciously moist cupcakes are just SO easy to make - guaranteed to be a hit with the whole family!
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.
Ingredients – 8 items
1
For Cupcakes
Rapeseed oil
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Eggs
Pumpkin
coarsely grated
Orange zest
fresh
Mixed spice
Self raising flour
Bicarbonate soda
For the Sauce
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Butter
Double cream
Pinch of fine sea salt
For the Frosting
Cream cheese
Tate & Lyle Fairtrade Pure Cane icing sugar
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