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halloween salted caramel pumpkin cupcakes

Halloween Salted Caramel Pumpkin Cupcakes

Prep

10 mins

Bake

25 mins

Serves

12

Difficulty

Easy
halloween salted caramel pumpkin cupcakes

About

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

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Instructions
Ingredients
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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Serving

1

For Cupcakes

Rapeseed-oil

Rapeseed oil

150ml
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

175g
Eggs

Eggs

3

Pumpkin

coarsely grated

200g
Orange-zest

Orange zest

fresh

1tsp

Mixed spice

1tsp
Flour

Self raising flour

200g
Baking-soda

Bicarbonate soda

1tsp

For the Sauce

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

40g
Butter

Butter

25g
Cream

Double cream

2tbsp
Salt

Pinch of fine sea salt

For the Frosting

Cream-cheese

Cream cheese

180g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

50g

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Ingredients

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Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Ingredients:

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3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
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Method:

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-Make 15 small pancakes.
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