If you have read my previous few posts all relating to autumn you will know how much I love this season so I don’t need to say it again, but I do have a delicious autumn themed post to share with you today! I found some inspiration on Pinterest to make autumn themed cupcakes and they’re literally the best tasting cupcakes I’ve ever had! The actual cupcakes are cinnamon flavoured and I used some light muscovado cane sugar as well as caster sugar and it has made them taste so sweet, the sugar really brings out the flavour of the cinnamon!

Ingredients for cupcakes

225g self-raising flour

175g caster sugar

50g muscovado cane sugar

225g vegan butter

What ever is the equivalent of three eggs of egg replacer, I use Orgran No Egg

1 tsp baking powder

1 tbsp cinnamon


Various colours of fondant icing such as red, orange, yellow, green, white, light and dark brown

Small amount of icing sugar mixed with water to stick the fondant on to the cakes

Method for decorations
I would recommend making the decorations first as depending on how many you make they can take a while. Store them in an air tight container until you’re ready to put them on your cakes. To make the leaves I used these fondant cutters from Lakeland and these from The Range. I tried to make them by hand but this using actual cutters was so much easier and looked a lot better. The rest of the decorations like the acorns, toadstools and hedgehogs I made by hand. To make marble effect fondant icing, take two or three colours and manipulate with your hands until the colours blend together slightly, still keeping their original colour but to form one ball, roll out and shape as usual.

Method for cupcakes

Preheat oven to 180°c and line a cupcake tin with cases. In a bowl mix 225g of vegan butter and both amounts of sugar, the measurements of both sugars should equal 225g. Using more of the muscovado sugar will add weight to the sponge and potentially prevent them rising, use this more as a flavour booster then a replacement for caster sugar. Add into the bowl 1tsp of baking powder and 1tbsp of cinnamon or as much as you like to taste and mix well. Then add in the sieved self-raising flour and the egg replacer and mix until combined. Transfer the mixture into cupcake cases and put into the oven for 20-25 minutes or until fully cooked in the middle and golden brown on top. When cooked, remove the cupcakes from the oven and allow to cool.


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