These mini pumpkin cupcakes, loaded with dried fruit, crunchy walnuts, fresh pumpkin and topped with a whipped coconut orange cream frosting make a perfect Halloween “treat” the whole family can enjoy.
For the cake mixture
6tbspof warm water
2tbspof ground flaxseed
1cupof organic gluten free self-raising flour(or regular self-raising if tolerated)
1tspof gluten free baking powder
1tspof ground cinnamon
1tspof ground ginger
80graw pumpkin or winter squash, finely grated
1tspof vanilla extract
1/2cupof ground almonds
1/2cupof coconut sugar
1/2cupof coconut oil, softened
1/2cupof almond milk
1/3cupof crushed walnuts
1/4tspof ground nutmeg
1/4cupof pitted dates, roughly chopped
1/4cupof sultanas (unsulphured)
1/8tspof ground cloves
the juice of half a medium orange
For the frosting
1cupof chilled coconut cream
1tbspof maple syrup
1tbspof fresh orange juice
Preheat the oven to 180°C/160°C fan assisted. Line a cup cake tray with 10 cupcake cases.
Sift the flour into a large mixing bowl and add the ground almonds, baking powder, cinnamon, ginger, cloves and nutmeg. Stir well to combine.
Add the flax to a small mixing bowl with the warm water and stir well. Set aside to gel, forming a flax ‘egg’.
Cream the coconut oil and coconut sugar together in a separate mixing bowl. Add in the flax mixture and stir until smooth.
Tip the wet ingredients into the dry mixture along with the grated pumpkin (or squash) and mix to combine.
Add the walnuts, dates and sultanas and stir well to combine.
Divide the cake batter evenly between the cupcake cases. Transfer to the oven to bake for 18 minutes or until golden and cooked through.
Whilst the cupcakes are baking, add the chilled coconut cream to a mixing bowl along with the maple syrup and orange juice. Whisk together for a minute or two until smooth and fluffy. Return to the fridge to chill until ready to use.
Allow the cakes to cool completely then decorate with the coconut orange frosting to serve.
Notes: For vegetarian – coconut oil can be swapped directly for butter. 2 eggs can be used in place of flax ‘egg’. Allergens: nuts. CNM recommends the use of organic ingredients.