Hi all....as promised here is the Double Chocolate & Pumpkin Cupcake Recipe.....as you can imagine this is very american.....but utterly scrumptious.....(ingredients together = same measurements not mixed!)
1&1/2 Cup Plain flour, Light Brown castor sugar
2/3 Cup Cocoa Powder
2tsp baking powder, vanilla extract
1tsp sodium bicarb, white vinegar
1 Cup plain low fat yogurt
1&3/4 cup canned pumpkin (15oz)
1/2 cup Unsalted butter
3 large eggs
Preheat oven to 190',Sift the Dry Ingredients and set aside In a separate bowl mix together the Wet Ingredients, set aside. In a large mixing bowl, beat together the butter & sugar until light and fluffy, Add eggs one at a time. Alternatively add the Wet & Dry mixtures to the Egg mixture, until all is combined.
Spoon mixture into cupcake cases (3/4 fill) Bake approximately for 25 minutes. When cupcakes are cool, spread with frosting.
8oz softened cream cheese
1/4Cup unsalted butter (softened)
2 Cup icing sugar
1/4 tsp vanilla extract
1/8tsp ground cinnamon, nutmeg
Beat together cream cheese, butter, icing sugar, vanilla, cinnamon & nutmeg. Add to cooled cupcakes.