P24: PUMPKIN SPICED CUPCAKES
P25: CHOCOLATE & CHERRY AMARETTO CUPCAKES
P26: HALLOWEEN CUPCAKES
P26: CINNAMON SQUASH MUFFINS
P27: SALTED CARAMEL CUPCAKES
P28: TOFFEE APPLE CRUMBLE CUPCAKES
P29: STICKY TOFFEE APPLE BUNS
WWW.FOODHEAVENMAG.COM BAKE AND DECORATE
Gluten-free pumpkin spiced cupcakes
MAKES 12
For the cupcakes
225ml (7¾fl oz) soya milk
1tbsp apple cider vinegar
235g (8½oz) gluten-free selfraising flour (I use Doves Farm)
210g (7½oz) caster sugar
1tsp bicarbonate of soda 1tsp ground cinnamon
¼tsp ground nutmeg ¼tsp ground ginger
½tsp salt 90ml (3fl oz) vegetable oil, or any neutral oil
140g (5oz) pumpkin purée (tinned works great)
For the cream cheese icing
100g (3½oz) vegan butter block (supermarket baking block is fine)
400g (14oz) icing sugar
170g (6oz) vegan cream cheese
½tsp ground cinnamon
1 Preheat the oven to 180°C/Gas Mark 4 and line a muffin tray with 12 cupcake cases.
2 Put the soya milk in a jug and heat in the microwave for one minute to warm through (alternatively you can do this in a pan on the hob). Once warmed, mix in the apple cider vinegar and place to the side to curdle, about five minutes.
3 Meanwhile, put all of the dry ingredients into a bowl and whisk together until combined.
4 Once the milk has curdled, add the oil to the same jug and mix. Pour the wet mixture into the dry ingredients and whisk until a smooth batter is formed – try not to over-mix the batter.
Finally, add the pumpkin purée to the batter and stir until
