2 cups plain flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove powder
1/2 cup white sugar
1/2 cup mashed pumpkin
1/2 cup olive oil
1/2 teaspoon vanilla extract
1 cup soda water
Icing:
1 1/4 cup butter
1 tablespoon heavy cream
1/4 cup mashed pumpkin
1 1/2 cups powdered sugar, sifted
1. Mix all the dry ingredients; flour, baking soda, salt cinnamon, nutmeg, clove powder and sugar in a bowl.
2. Mixed mashed pumpkin, olive oil and vanilla together. Add this to the dry ingredients, then slowly add the soda water until well incorporated.
3. Divide the mixture into 12 muffin liners in a muffin pan. Bake at 350 for 25 minutes. Check with with skewer.
4. For the icing, in a standing mixture or hand mixture, mix the butter first and add the coconut cream, then the mashed pumpkin. Add the powdered sugar, 1 tablespoon at at time, until well incorporated.
5. Pipe the icing onto the cooled cupcakes and store in the refrigerator until ready to serve.
Yields: 12 Servings
