I (Emlyn) don’t have much time this fine morning to give you guys the full recipe. However, I will tease you with this photo I took of the finished product ;)
These came out perfect <3 recipe soon, I promise!
Well hi! It’s Emlyn. Sorry for the two week mini hiatus – time just escaped me!
These cupcakes seem just perfect for a sweet autumn taste, with the pecans and the pumpkin. Yum!
1 1/2 cups all porpoise flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp all spice
1 1/4 cups superfine sugar
1/2 cup vegetable oil
2 lightly beaten eggs
1/2 cup milk
1 cup pumpkin purée
1/2 cup chopped pecans
Preheat oven to 350 degrees. Place 6 large paper baking cups in a muffin pan.
In a medium bowl, mix the dry ingredients (excluding pecans). In a large bowl, best the oil, eggs and milk. Stir in the pumpkin mixture. Combine the flour mixture into the pumpkin mixture, add pecans, and spoon into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove from pans to cool completely.
So simple but so delicate! :)
(thanks to 500 Cupcakes by Fergal Connolly)