Mini pumpkin cupcakes with cream cheese icing
For the cupcakes: 200g unsalted butter, softened to room temperature, 1 tsp vanilla extract, 3 free range eggs, 1 cup caster sugar, 2½ cups self-raising flour, 1⁄2 cup milk, 450g pumpkin puree. For the cream cheese icing: 350g cream cheese, 80g unsalted butter, 2 tsp ground cinnamon, 1¾ cups icing sugar Small punnet blueberries
Preheat oven to 180C and line mini cupcake tray with paper patty pans. Using an electric mixer, beat the sugar, butter and vanilla together until pale and creamy. Add eggs and beat well until light and fluffy. Add half the flour and half the milk to the mixture and stir well with a wooden spoon until combined. Repeat with remaining flour and milk. Add the pumpkin puree and stir well. Spoon mixture into prepared pan, filling each patty pan two thirds of the way. Bake for 20 minutes or until a skewer comes out clean when inserted and tops spring back. To make the icing, beat together cream cheese, butter and ground cinnamon until creamy. Add icing sugar and mix until combined. Use a piping bag to ice each cupcake and top with blueberries.