Pumpkin Spice Cupcakes
Made in an easy muffin method, the harvest flavours in these cupcakes are the base for our creepy Halloween cupcake collection.
Made in an easy muffin method, the harvest flavours in these cupcakes are the base for our creepy Halloween cupcake collection.
This simple recipe is egg-free, and the cupcakes themselves are also dairy-free. A cupcake saver is perfect for transporting these to your sale.
A double dose of ginger (ground and crystallized) brings these moist, carrot-filled cupcakes to life – and a swirl of cream cheese icing takes them over the top! If you like, garnish each cupcake with chopped crystallized ginger.
Cardamom, ginger and cloves add a warm chai flavour to these super-chocolaty cupcakes. The potency of aromatic spices decreases over time; for maximum flavour, store them in a cool, dark place, away from light and humidity, and discard old spices every six months.
A creamy, flavourful coconut icing conceals the surprise lime curd filling in these tropical cupcakes. When removing the cupcake centres, reserve the leftover cake to make cake pops. You'll find coconut extract in the baking section of most grocery stores.
Bake these treats in the shape of ghosts or as cupcakes, then cover in a ghostly white shroud of icing.
Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.
Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!
