Name: Pumpkin Spiced Latte Cupcakes (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 100 grams light brown sugar; 100 grams dark brown sugar; 100 milliliters sunflower or vegetable oil; 2 eggs; 200 grams pureed pumpkin; 1/2 ground ginger; 2 ground cinnamon; 1 ground nutmeg; 220 grams gluten free self-raising flour; 125 grams dairy free butter; 250 grams icing sugar; 1 instant coffee dissolved in 1 teaspoon boiling water

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Pumpkin Spiced Latte Cupcakes (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 10

Best Season: Fall

Instructions

Preheat the oven to 180 oC
Line an 8 hole muffin tin with paper cases
In a large mixing bowl whisk together the two types of sugar, oil and eggs
Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
Add in the flour
Divide between the 8 muffin cases and bake for 25 minutes
Allow to cool completely before frosting
Beat together the dairy free butter, icing sugar and coffee until thick and cream
Pipe onto the top of the cupcakes and sprinkle with a little more cinnamon

Pumpkin Spiced Latte Cupcakes (Gluten Free, Dairy Free)

Pumpkin Spiced Latte Cupcakes (Gluten Free, Dairy Free)

Ingredients

For the pumpkin spiced cupcakes:

For the coffee frosting:

Instructions

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