Pretty pumpkin cakes with raspberry icing
INGREDIENTS
Cakes
1 cup oat flour
1/2 cup unsweetened pumpkin puree
1 egg
2 TBSP liquid/melted coconut oil, or olive or sunflower oil
1/4 cup + 1 TBSP water
Icing #1
1/2 cup pureed raspberries
2-3 TBSP arrowroot powder
Icing #2
1/2 cup greek yogurt (lactose-free if desired)
a few unsweetened dehydrated berries (like Farm Boy’s in Ontario)
EQUIPMENT
4 regular size silicone muffin cups or tin (non-stick, lightly greased or lined)
DIRECTIONS
Preheat oven to 325°F
If using frozen berries for the icing, thaw.
Cakes
Whisk together egg, pumpkin puree, oil and water. Add the flour and stir with spoon or spatula until well combined. The batter will be thick but thin with a bit of water if necessary so it can be spooned into cups nicely with an even top.
Spoon into cups – can fill to tops as the batter won’t overflow.
Bake 18-22 mins, until the tops are golden and firm to the touch, and the cake is pulling away slightly from the sides. Let cool completely before icing.
Icing #1
Puree the raspberries in a blender, or mash with a fork. Transfer to a small bowl and gradually add the arrowroot powder, whisking or stirring well until you get a good spreading consistency. If desired chill the icing for about 1/2 hr and it will thicken up a bit more.
Icing #2
Crush desired amount of dehydrated berries and mix with greek yogurt.
Makes 4 regular sized cupcakes. Can be stored at room temperature for a day, then should be refrigerated or frozen.
