baking, sweet



For the cupcakes:
125g caster sugar
125g self raising flour
50ml vegetable oil
50ml soy milk
3 tablespoons aquafaba*
1/2 tablespoon vanilla extract
1/4 teaspoon baking powder
Pinch of salt

For the pumpkin filling:
1 cup pumpkin puree
1/4 cup caster sugar
1/2 teaspoon ground all spice
1/4 teaspoon ground ginger

For the icing:
25g vegan butter
60g vegan cream cheese
300g icing sugar
1 teaspoon vanilla extract

*Aquafaba is the liquid from a can of chickpeas.

Makes: 8 cupcakes



1. Add the dry ingredients for the cupcakes into a large bowl and mix to combine. Pour in the vegetable oil, soy milk, aquafaba and vanilla extract. Stir to combine.

2. Place 1-2 tablespoons of batter into each cupcake case. Bake for 15-20 minutes at 180 degrees celcius.

3. While the cupcakes are baking, make the pumpkin filling. Add all ingredients for the filling into a small saucepan and stir over a low heat until thickened. Leave to cool.

4. Once the cupcakes and filling have both cooled, cut small circles in the top of the cupcakes and scoop out some of the insides. Make sure you leave at least a centimetre of cake around the edge and at the bottom.

5. Place a teaspoon of the filling into the hole in each cupcake.

6. In a bowl, beat together all ingredients for the icing until combined. Spoon into an icing bag and pipe on top of the cupcakes, making sure you cover the filling.