By Sharon Hearne Smith
You might think I’ve gone mad when you see that these cupcakes are made with pumpkin and avocado! But just wait until you try them and then realise that you can sneak these into the kids under cover as treats. Use goat’s butter or coconut oil in place of butter to make dairy free version and be sure to use gluten-free flour and baking powder if needed. For an egg-free recipe, mix 3 tablespoons of chia seeds with 9 tablespoons of water in their place.
Preparation time: 15 minutes•
Cooking time: 25 minutes
Serves: 12 people
* This recipe makes 12 cupcakes.
Tip: These aren’t just for Halloween – you can make them at any time of the year. When unavailable, substitute the pumpkin for butternut squash or carrot. The topping actually makes a really quick, sin-free dessert of its own. Try flavouring it with brandy, chilli or even coffee (for more adult flavours) instead of orange. Simply spoon or pipe into small glasses or espresso cups and serve topped with a fresh raspberry or a crumbled amaretti biscuit or with a shortbread biscuit on the side.