Pumpkin Pie Cupcakes

M's first birthday party was at the weekend. We had fireworks and soup and hot dogs and glow stick games. It was such a fantastic party. I gave cupcakes as the adult favours - Toffee Apple and Pumpkin Pie. I searched all over for a pumpkin cupcake recipe and couldn't find one I liked, so I had to make one up. Here it is, in case you are in the same predicament.

This recipe made 12 beautifully fluffy cupcakes, and oh, they were delicious!

For the cakes:

• Melt 125g butter over a low heat. Once melted, turn up the heat a bit and cook until the butter turns golden. Strain into a bowl and discard the burnt bits. Set aside.

NOTE: Use a metal sieve or tea strainer - plastic ones will melt, as I learned the hard way!

• Mix together:

1 cup (approx. 110g) plain flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice 

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

•Whisk together:

3/4 cup (approx. 185mls) roasted & puréed pumpkin

2 medium eggs

4 tablespoons soured cream

3/4 cup (approx. 150g) Demerara sugar

1/4 cup (approx. 50g) light brown soft sugar

• Add the dry ingredients to the wet and mix together.

• Slowly put in the melted butter whilst stirring the mixture continuously. 

• Spoon into cupcake cases and cook for 20 minutes at 180c.

For the frosting:

• Toast 10 regular marshmallows - both sides preferably, but I only managed one side before they melted! Place on baking parchment to aid in removal. Leave to cool. 

• Mix together 1/2 cup (approx. 110g) butter and 1/2 cup (approx. 60g) icing sugar. 

• Add the cooled marshmallows and 100g marshmallow fluff. Beat until smooth - I used an electric whisk. 

• Frost your cupcakes. I added chocolate sprinkles and a dusting of cinnamon to the tops of mine. 

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