I’ve been doing so much baking recently and since its the season for it I just had to try something pumpkin flavoured! So I made these pumpkin flavoured cupcakes and decorated them with cute mini fondant pumpkins, they’re completely vegan and taste delicious!

Ingredients for cupcakes
180g self-raising flour
180g caster sugar
180g vegan butter
The equivalent of 2 eggs of egg replacer – I use Orgran No Egg
1tsp baking powder
How ever much pumpkin spice you like to taste – You can buy a ready made pumpkin spice from amazon but they’re expensive so I just used this Betty Crocker recipe to make your own pumpkin spice with cinnamon, ginger, nutmeg, allspice and cloves

Ingredients for decoration
Vegan butter
Icing sugar
Fondant icing – red, orange, green, white

Method for cupcakes
Pre heat your oven to 180°c and line a baking tray with cupcake cases, I used these halloween ones from tesco. Mix 108g of vegan butter with 180g of caster sugar in a bowl. Add in 180g of sieved self-raising flour, egg replacer, baking powder and as much of the pumpkin spice as you like, I only used 1tsp as it is very strong, and mix until smooth. Fill the cupcake cases with the mixture and cook in the oven for 20-25 minutes. Once they are out of the oven transfer to a cooling rack and allow to fully cool before decorating.

Method for decorations
With orange fondant icing roll a small amount into a ball and put on a flat surface, with a fondant tool or thin stick like item press lines into the fondant all around the ball. Press in a small shallow hole into the top of the pumpkin and use a small amount of green icing to create a thin strip and place in the hole. Twist the fondant into a curl to make it look like pumpkin plant vines. You can also make leaves to place on top of the pumpkin too. Use different coloured fondant to create other pumpkins like white ones for ghost pumpkins and red ones for devil pumpkins (actual varieties of pumpkins). Make butter icing with some vegan butter and icing sugar, spread the icing onto the cupcakes and arrange the fondant pumpkins on top. Spread green cake decoration sprinkles over the rest of the icing for a more detailed effect.


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