Create these fun pumpkin and chocolate Halloween cupcakes with the kids. Decorate with vanilla buttercream and mini pumpkins or a spider web decoration.
For the cupcakes
60g Mornflake Stoneground Oatmeal Fine
130g gluten free plain flour
100g butter, melted
2 large eggs, whisked
60g coconut sugar
50g cacao powder
280g tinned pumpkin puree
2 tsp baking powder
2 tsp vanilla extract
100ml maple syrup
For the vanilla buttercream icing
200g butter, softened
400g icing sugar
1 tsp vanilla extract
1 tbsp milk
Pre-heat the oven to 190°C and line a 12-hole muffin tray with baking cases.
In a large bowl add the flour, fine oatmeal, coconut sugar, cacao powder and baking powder and stir.
In a separate bowl add the melted butter, whisked eggs, vanilla extract, maple syrup and pumpkin puree. Stir until thoroughly combined.
Make a well in the centre of the dry ingredients and pour in the pumpkin mixture and stir together.
Spoon the mixture evenly between the 12 muffin cases.
Place onto the middle shelf of the oven and bake for 15 minutes until the cakes have risen and are springy to touch.
Remove from the oven and place on a wire rack to cool.
To make the buttercream
Add the softened butter, icing sugar, vanilla extract and the milk to a large bowl and mix together to form the buttercream (the thicker the icing the better). Spoon into an icing bag and decorate the cupcakes when they have cooled.
Add your favourite Halloween decorations.
Store the cupcakes in an airtight container and eat within 3 days.