Halloween Salted Caramel Pumpkin Cupcakes

Name: Halloween Salted Caramel Pumpkin Cupcakes
Total time: 1 h
Yield: 12
Ingredients: 150ml rapeseed oil; 175g [light-brown-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 [light-brown-sugar]; 25g butter; 2 tbsp double cream; Pinch sea salt; 180g tub cream cheese; 50g [icing-sugar]

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

YIELDS

PREPARATION

10 mins (plus cooling)

COOKING

25 mins

INGREDIENTS

For the cakes

150ml rapeseed oil
[light-brown-sugar] 175g
3 eggs
200g coarsely grated pumpkin
1 tsp fresh orange zest
1 tsp mixed spice
200g self-raising flour
1 tsp bicarbonate of soda

For the sauce

[light-brown-sugar] 40g
25g butter
2 tbsp double cream
Pinch sea salt

For the frosting

180g tub cream cheese
[icing-sugar] 50g

Fairtrade Light Brown Soft

Halloween Salted Caramel Pumpkin Cupcakes

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.