Serves: 18 cupcakes
For the Cakes:
250g Plain Flour
1tsp Baking Soda
½tsp Baking Powder
175g Butter, unsalted
3 Eggs, medium
1tin Libby’s Pumpkin Puree
For the Frosting:
285g Salted Butter, room temp
340g Icing Sugar, sifted
140g Llaeth Y Llan Greek Yoghurt
2tsp Vanilla Extract
For the Cupcakes:
1. Preheat the oven to 165°C (Gas mark 3) with the oven shelf in the middle of the oven.
2. Line a muffin tin with cupcake cases.
3. In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk until well combined and set aside.
4. In a separate larger bowl, beat the butter and sugar on medium speed until just blended.
5. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes.
6. Beat in the pumpkin. The mixture might look grainy and curdled at this point but that’s okay!
7. Add the flour mixture and mix on low speed until combined.
8. Using an ice cream scoop, spoon the mixture into the cake cases.
9. Bake for 15-20 minutes, or until a cake tester inserted into the centre comes out clean.
10. Let the cakes cool in the tin for about 5 minutes, then turn out onto a wire rack to cool completely.
For the frosting:
1. In the bowl of an electric mixer, whip butter with a paddle attachment until light and fluffy.
2. Add icing sugar and mix until thoroughly combined.
3. Slowly add in yoghurt one tablespoon at a time, mixing on medium high between each addition.
4. Once all the yoghurt has been added, slowly drizzle in the vanilla extract while mixing on low speed.
5. Turn up the mixer to high and beat until the buttercream is very fluffy. (If it looks broken, don’t fret…this frosting tends to look separated but it holds together and pipes nicely).
6. Pipe the icing onto the cooled cakes and add with Halloween decorations