Ingredients Jump to Instructions ↓

  1. 1 1/2 cups plain flour

  2. 3/4 tsp baking powder

  3. 3/4 tsp bicarb soda (baking soda)

  4. 1 tsp ground cinnamon

  5. 1 tsp ground ginger

  6. 1/4 tsp ground nutmeg

  7. 1/4 tsp salt

  8. 1 1/2 cups white sugar 

  9. 1/2 cup vegetable oil

  10. 2 egg s

  11. 1 cup *pureed cooked pumpkin 

  12. 2 tbsp orange juice

  13. truffle filling

  14. 225g dark eating chocolate

  15. 175ml cream

Instructions Jump to Ingredients ↑

  1. Pre heat 180c 12 hole cupcake tin lined with paper liners Sift together flour, baking powder, bicarb soda, spices and salt into a medium bowl.

  2. In a large bowl, whisk together sugar, oil and eggs, beat in pumpkin & orange juice, fold in remaining dry ingredients.

  3. Divide mixture into prepared pan, bake for 22 to 27 minutes. or until tops of cupcakes spring back when gently touched. Let cool in pan for 5 minutes, remove to a cooling rack to cool.

  4. Unfilled cakes keep for two to three days in an airtight container or double wrapped frozen for one month.

  5. Truffle filling;

  6. Place chocolate in a large mixing bowl. Place cream in a saucepan and bring to the boil, then immediately pour over chocolate. Mix until chocolate has melted.

  7. Cut round hole in top of cakes using a small knife or small cookie cutter. Spoon *truffle mix into holes and tap each cake gently on bench to smooth/settle the filling.

  8. Decorate with gingerbread men sprinkles or as desired.


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