Pumpkin Cupcakes | Spooktober | vegan

~12 cupcakes

Cake

- 300g flour

- 150g Hokkaido pumpkin

(weight without peel and seeds)

- 100g sugar

- 15g baking powder

- 10g cocoa nibs

(or vegan chocolate chips)

- 1l water

- 240ml soy milk

- 5 tbsp coconut oil

- 1 tsp salt

- 1 tsp cinnamon

Wash and cut the pumpkin into small pieces. Remove the seeds. Preheat the oven at 160° Celsius with recirculation air. Place 12 cupcake paper cups on a baking sheet. In a pot heat up the liter water, when it´s boiling add the pumpkin pieces. Let it simmer for 15-20 minutes until they are soft, then take them out of the water, mix with the soy milk and the coconut oil. Add the dry ingredients to the dough. Fill each paper cup with about 2 tbsp. Bake for 20 minutes. To check, if they are finished you can stick in a knife or tooth stick. When there is still dough on it, they still need a few minutes. Let them cool down before adding the frosting.

vegan buttercreme frosting

- 225g sugar

- 120ml soy mil

- 1 tbsp agave/maple sirup

- some salt

- 110g vegan butter

- 1/2 tsp vanilla extract

> Mix sugar, soy milk, sirup and salt in a pot and heat it up whilst stiring until it starts to caramelize and becomes semi-fluid. Now let it cool down to room temperature. Add the vegan butter and the vanilla extract and mix it to a creamy consistency. Spread on the cakes.

Refridgerated the frosting is best within the first week.

For some halloween decoration you can add some orange food colouring to the frosting. Than melt 50g dark vegan chocolate in the top of a double boiler or in the microwave. Spread the shapes of the eyes and mouth on baking paper and let it cool down. Remove and place on the frosting.