Containing a freakish amount of flavour, these little cupcakes make a delicious, tasty, energy boosting snack for Halloween scaring with an array of spicy tastes including turmeric and cinnamon to get your tastebuds tingling! Our Organic Pumpkin Seed Protein Powder packs a powerful nutritional punch and our Organic Raw Pumpkin Seed Butter gives them an eerie green tinge making them perfect for your Halloween Festivities.
Equipment
- Cupcake trays
- 2 mixing bowls
- 1 small bowl
- Food processor
- Steamer
- Cutlery
- Spatula
- Piping bag
- Electric Whisk
- Cooling rack
Ingredients
For the cupcakes
- 3 Large Eggs
- 1 Tsp Vanilla Extract
- 200ml Rice Milk
- 100g Gluten-Free Oat Flour
- 2 Tsp Baking Powder
For the icing
- 100g Pumpkin Pieces
- 300g Firm Silken Tofu
- 1/4 Tsp Ginger
- 1/4 Tsp Ground AllSpice
- 1/2 Tsp Turmeric
Method
- Firstly, preheat the oven to 165oc and place cake cases in the cupcake trays.
- Secondly, in one bowl mix together the oat flour, ground almonds, baking powder and pumpkin seed protein powder, place to one side while you prepare the wet mixture.
- Tip: The coconut oil needs to be soft but not melted so if it’s solid place over a bowl of warm water until soft.
- Next, using a fork, mix together the coconut oil and maple syrup then stir in then pumpkin seed butter in until smooth.
- Then, crack the eggs into the wet mixture along with the vanilla extract and rice milk. Using an electric whisk, on the highest setting, whisk the mixture together until completely combined.
- Add the bowl of dry ingredients to the above and whisk again until a smooth, thick batter is formed. Once combined, place the batter into the cake cases.
- Bake the cupcakes for 20-25 minutes until they have a firm but spongy texture.
- Then, leave to cool in the tray for 5 minutes before removing and placing on a cooling rack until they're completely cooled down.
- Time to prepare the tasty spicy icing. For this you will need to cut and peel your pumpkin into 1 inch pieces. Then steam it for 10 minutes, until soft and leave to cool.
- Then, in a food processor combine all the icing ingredients on the highest speed until thick and creamy, place in a small bowl and store in the fridge until the cupcakes have cooled down completely.
- Once the cupcakes and really cool and smelling divine use a piping bag or spatula (or both!) to decorate the top of them with the icing.
- Serve and enjoy with a cup of herbal tea!
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