Gluten Free Pumpkin Spice Cupcakes Food

GLUTEN FREE & DAIRY FREE PUMPKIN SPICE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl add eggs, oil, milk, pumpkin, cinnamon, clove, ginger, nutmeg, baking powder, baking soda, sugar and mix. Add all the flour mix just until combined. Add a 1/2 tablespoon in each mini cupcake liner and bake for 20 to 25 minutes. Transfer to a cooling rack.
• Gluten Free & Dairy Free Pumpkin Spice Buttercream.
• 5 cups confectionery sugar.
• 1 stick softened Earth Balance Vegan butter stick.
• 1 teaspoon ground cinnamon, organic.
• 1/8 teaspoon ground clove, organic.
• 1/4 teaspoon ground ginger, organic.
• 1/2 teaspoon ground nutmeg, organic.
• 4 to 5 tablespoons unsweetened almond milk, original.
• In a mixing bowl add all the sugar, butter and all the spices. Starting the mixer on low add the milk 1 tablespoon at a time slowly until you get a desired consistency. Turn the mixer on high and mix for 30 seconds.

PUMPKIN SPICE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
• Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
• Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
• You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

GLUTEN-FREE PUMPKIN SPICE CUPCAKES

Steps:

• 1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• 2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• 3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• 4. Top with icing of your choice!