Pumpkin patch delights

Serves 12


  • 175 g plain flour
  • 1 tsp biacarbonate of soda
  • 0.25 tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs
  • 135 g sugar
  • 160 ml vegetable oil
  • 0.5 tsp vanilla extract
  • 1 apple, peeled, cored and grated
  • 200 g carrots, peeled and grated
  • 120 g walnuts, chopped
  • 60 g butter, at room temperature
  • 115 g cream cheese, at room temperature
  • 0.5 tsp vanilla extract
  • 250 g icing sugar
  • yellow and red food colouring
  • Black licourice pieces
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases. Mix together the flour, bicarbonate of soda, salt and cinnamon.
  2. Whisk the eggs in a separate bowl. Then add in the sugar, oil and vanilla extract and whisk again. Fold in the apple, carrots and walnuts.
  3. Fill the muffin cups and bake for 20-25 minutes until a skewer inserted into the centre of one of the cakes comes out clean. Allow to cool completely on a wire rack.
  4. Beat the butter and cream cheese for the icing with an electric whisk until smooth and creamy.
  5. Add the vanilla extract, then gradually beat in the icing sugar until incorporated. Stir through a few drops of yellow and red food colouring, mixing until it makes a bright shade of orange.
  6. Mound the icing onto the cupcakes and use a knife to make a smooth, rounded shape. Press a wooden skewer into the sides to make indentations. Top with a small piece of black liquorice for the stem.

Per Serving 449kcals, 26.5g fat (7.7g saturated), 49.7g carbs, 35g sugars, 5.8g protein, 2.1g fibre, 0.24g sodium