Pumpkin cupcakes

ANGELA Day’s recipe will sweeten your day. PUMPKIN CUPCAKES Makes 18 125g butter 250ml castor sugar 2 eggs 5ml vanilla essence 250ml mashed cooked pumpkin 500ml flour 5ml ground cinnamon 10ml baking powder 5ml salt 125-150ml buttermilk Wooden spoon Mixing bowls Sieve, Muffin pans with paper liners 125g cream cheese 100g butter 500ml sifted icing sugar 5ml vanilla essence A drop of orange food colouring

Cream the butter and sugar until fluffy. Add the sugar, beating well after each addition.

Add vanilla essence and pumpkin and mix well.

Sift the flour, cinnamon, baking powder and salt and add alternately to the creamed mixture with enough buttermilk to make the mixture drop from a spoon but not be runny.

Line the muffin trays with paper liners and divide the batter between the trays.

Bake at 180°C for 20 minutes until a skewer inserted into a cupcake comes out clean. Remove and cool. Spread or pipe on the icing and decorate as desired.

Put the cream cheese and butter into the bowl of an electric mixer and beat until smooth. Add the icing sugar and vanilla essence and mix to form a spreadable icing.

Add food colouring to get the pumpkin orange colour.

Colourful pumpkin cupcakes are just right for Halloween.