These cupcakes are super simple and super moist, a word of advice though – if you plan to decorate them as I have done here with icing sugar, they will need to be eaten on the day as the moisture in the cupcake will sweat and you’ll end up with a gooey mess! The recipe I used for these cupcake was the Pumpkin Bread recipe, simply pour a tablespoon of mixture into each case and bake in the oven for 20mins on 180C/350F/Gas 4
About The Author
Blogger. Baker. Candlestick maker ... at least that's what it feels like sometime. Hi! I'm Rebecca, mum to two gorgeous children, each with their own unique collection of needs. I gave up a 15 year career to focus all my energy on them and my forever supportive hubby. With a background in research & guidance and a Masters in History I'm naturally nosy and love to learn as much as possible to support my daughter and son. My next venture (other than baking to my hearts content) becoming an author of a series of Gluten Free recipe books and a series of self help books learning to manage and accept being a parent in the same boat.