For the cupcakes:
For the frosting:
Whisk together egg yolks, fructose, pumpkin, water, orange zest and oil until light and fluffy.
In a separate bowl combine flour, raising agents and cinnamon and fold into your eggy mix.
Whisk the egg whites with cream of tartar until stiff peaks form. Fold this mix into the rest of your batter.
Divide into 12 muffin cases and bake on 180° for 30 minutes, until golden.
Combine your frosting ingredients and let the mixture set in the fridge for at least 1 hour. Pipe or spread your frosting onto the cupcakes and sprinkle the pumpkin seeds on top.
P.S. Top tip: Make these for Halloween to hand out to trick or treaters, using Halloween cupcake cases and bat-shaped sugar sprinkles.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you! – Mariella Forte, founder, The Skinny Bakery
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