Wondering where I've been?

Hi! If you're subscribed to this site you may have noticed I haven't posted in a very long time! That's not completely true, I've made a switch! I've changed over to a new server and have a brand new site.

You can find me over on alice-wheeler.com and catch up on everything you've been missing over the past few months! A lot has been happening!

I hope to see you over there, and don't forget to subscribe or follow me on Bloglovin here so you don't miss a thing!

Happy New Year to everyone over here and I hope you check out and enjoy my new site!

Essie Chillato

Pumpkin Spice Cupcakes

Ingredients:

For the cake:
 175ml sunflower oil
175g light muscovado sugar
3 large eggs
1btsp vanilla extract
200g coarsely grated pumpkin
2 tsp ground cinnamon
200g self raising flour
1 tsp bicarbonate of soda

For the icing:
200g full fat cream cheese
85g icing sugar

Method:

1. Pre-heat the oven to 180C/160C fan/gas 4.
2. Pour the oil into a large bowl, add the vanilla, sugar and eggs, and beat.
3. Stir in the pumpkin, flour, cinnamon and bicarbonate of soda. The mixture will be rather wet.
4. Spoon into cases and bake for 25 minutes until springy to the touch and a skewer comes out clean.
5. While the cakes are cooling make the cream cheese icing by beating the cream cheese and icing sugar together.
6. Decorate as you like, and enjoy!

A delicious way to use up your Halloween pumpkins!

Alice

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