Ingredients
⅓ cup coconut oil
softened
¼ cup butter
for the batter
¾ cup brown sugar
firmly packed
1 tsp vanilla extract
for the batter
3 eggs
1 cup wholemeal self-raising flour
1 tsp ground cinnamon
¾ cup pumpkin
cooked
½ cup butter
for the icing
1½ cups icing sugar
1 tsp vanilla extract
for the icing
4 red food colouring
liquid
8 orange food colouring
liquid
12 chocolate licorice bullet
Equipment
- 1 12-hole muffin tray
- 1 Patty cases
- 1 Oven
- 1 Mixing bowl
- 1 Stick blender (optional)
- 1 Skewer
- 1 Piping bag with 7mm nozzle (optional)
- 1 Flat knife (optional)
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with dark brown or orange patty cases.
- Cream coconut oil, butter and sugar until pale and fluffy. Add vanilla and mix through.
- Add eggs, one at a time, beating well between additions. Add flour and fold through, then add cinnamon and mix.
- Mash well, or puree cooked pumpkin with a stick blender then mix through batter.
- Fill patty cases with the batter (they sink a bit upon cooling so you can fill them). And bake for 25 minutes, or until ready when tested with a skewer.
- To make icing: Whisk butter and icing sugar, then add vanilla and milk. Add food colouring and mix well to colour evenly.
- Once cakes are cooled, pipe icing on top of each cake. I used a 7mm piping nozzle to ice these, but you can use a flat knife if you prefer. Pop a licorice bullet into the centre of each cupcake, and enjoy!
Notes
Tip
Coconut oil should be softened to a point where it’s sufficient to blend but not liquid.
Variation
You can use all butter in the batter if you like, I just use a mixture of coconut oil/butter for a healthier option.
