Autumnal Individual Cakes

Name: Autumnal Individual Cakes
Total time: 1 h
Yield: 12
Ingredients: 1.5 cups All purpose flour; 2 teaspoons Baking powder; 0.5 teaspoon baking soda; 2 teaspoons Mixed spice; 0.5 teaspoon salt; 2 cups canned Pumpkin puree; 0.333 cup butter (melted); 0.5 cup Evaporated milk; 0.667 cup light brown sugar; 0.25 cup white sugar; 2 large eggs (beaten); 1 teaspoon vanilla extract; 0.5 cup unsalted butter; 1.333 cups cream cheese; 1 cup powdered sugar; 1 teaspoon Mixed spice; 12 pumpkin candy decorations

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

406

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	406 kcal	(19 %)
Protein	5.72 g	(6 %)
Fat	24.45 g	(21 %)
Carbohydrates	42.69 g	(28 %)
Sugar added	21.74 g	(87 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	722.58 mg	(90,323 %)
Vitamin D	0.34 μg	(2 %)
Vitamin E	1.47 mg	(12 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	1.78 mg	(15 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	38.97 μg	(13 %)
Pantothenic acid	0.3 mg	(5 %)
Biotin	0.57 μg	(1 %)
Vitamin B₁₂	0.31 μg	(10 %)
Vitamin C	0.6 mg	(1 %)
Potassium	97.96 mg	(2 %)
Calcium	117.13 mg	(12 %)
Magnesium	9.56 mg	(3 %)
Iron	1.17 mg	(8 %)
Iodine	10 μg	(5 %)
Zinc	0.34 mg	(4 %)
Saturated fatty acids	13.84 g
Cholesterol	92.15 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1 ½ cups
All purpose flour; 2 teaspoons
Baking powder; ½ teaspoon
baking soda; 2 teaspoons
Mixed spice; ½ teaspoon
salt; 2 cups
canned Pumpkin puree; 0.333 cup
butter (melted); ½ cup
Evaporated milk; ⅔ cup
light brown sugar; ¼ cup
white sugar; 2
large eggs (beaten); 1 teaspoon
vanilla extract

For the icing: ½ cup
unsalted butter; 1.333 cups
cream cheese; 1 cup
powdered sugar; 1 teaspoon
Mixed spice

To decorate: 12
pumpkin candy decorations

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Preparation steps

For the cupcakes: preheat the oven to 190°C (170° fan) | 375F | gas 5. Place paper cases in a 12 hole muffin tin.

Sift the flour, baking powder, bicarbonate of soda, spice and salt into a mixing bowl.

Whisk together the pumpkin puree, melted butter, evaporated milk, both sugars, eggs and vanilla until blended. Stir into the dry ingredients until just combined.

Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the icing: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and spice and beat until smooth.

Spoon into a piping bag and pipe on top of the cakes. Place a candy pumpkin in the centre of each cake.