Pumpkin Cockroach Cupcakes (Lactose Free!)
Welcome back to another delicious lactose free recipe. This weeks recipe is delicious pumpkin cupcakes with cream cheese frosting. To keep the Halloween theme I decorated these treats with creepy cockroaches.   The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.   Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Servings: 12 yield(s)
Prep Time: 90 mins
Cook Time: 20 mins
Total Time: 110 mins
Ingredients
    Pumpkin Cupcakes
  • 1 cup Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 cup Sunflower oil
  • 2 Eggs
  • 3/4 cup Brown sugar
  • 1 cup Pumpkin puree
  • 1 tsp Vanilla extract
    • Cream Cheese Frosting
  • 1 cup Margarine (Lactose free) (Brand used - Nuttelex Original)
  • 250 g Cream cheese (lactose free) (Brand Used - Liddells)
  • 2 tsp Lemon juice
  • 2 tsp Vanilla extract
  • 5 cup Icing sugar (sifted)
    • Decorating
  • 12 capacity cupcake tin
  • Black cupcake liners
  • Extra cinnamon for dusting
  • Piping bags
  • Wilton 1A piping tip (large circle tip)
  • Plastic cockroaches (washed and dried)
Instructions
    Pumpkin Cupcakes
  1. Preheat your oven to 180 °C (350f) and line a cupcake tray with cupcake cases.
  2. In a large bowl add the flour, baking powder, baking soda, salt and cinnamon. Stir well.
  3. In a smaller bowl add the oil, eggs, brown sugar, vanilla and pumpkin puree. Stir well.
  4. Add the pumpkin mixture to the dry mixture.
  5. Mix until beautiful and smooth.
  6. Pour the mixture into the cupcakes until they are 3/4 full.
  7. Bake for 18 to 22 minutes. Test the cupcakes by inserting a skewer into the centre. If it comes out clean, then the cupcakes have finished cooking.
  8. Move the cupcakes to a cooling rack to cool down.
    9. Cream Cheese Icing
  9. Place the margarine and cream cheese into a large bowl. Mix well.
  10. Sift in the icing sugar and add the lemon juice and vanilla.
  11. Beat until smooth and creamy.
  12. The icing can be made early and placed into the fridge until ready to decorate.
    13. Decorating
  13. Spoon the icing into a piping bag fitted with the large circle piping tip.
  14. Make sure your plastic cockroaches are washed and clean. Remember to remove them before eating especially around kids.
  15. Grab a cupcake and pipe a large dop of icing on top.
  16. Smooth down the top slightly and sprinkle some cinnamon on top.
  17. Place a cockroach on top in the centre of the icing.
  18. Congratulations you have now made delicious pumpkin cockroach cupcakes.
  19. Server, devour and enjoy.