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Today I have made my first attempt at vegan cupcakes, or fairy buns as I want to call them. Fairy buns because I have made them mini, although they look deceptively larger in the photos – they are in fact made in petit four cases.
I have a good friend whose little girl turns 5 next week, and tomorrow she goes to a wonderful school in a small wood, set up by her mom. Sadly my friend is really unwell at the moment and asked if I could make cupcakes for her to take to school with her.
Following yesterday’s post on processing large amounts of pumpkin puree, we put the first lot to use in a Pumpkin Cinnamon Spice Bread. I followed a recipe from Sunny Side Up in San Diego for Pull-Apart Cinnamon Sugar Pumpkin Bread.
Originally the recipe came from this Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze created by Willow Bird Baking – a brilliant blog full of delicious sounding recipes.
It is such a delicious, soft bread that I will definitely be making it again – I would like to try it with less sugar and more pumpkin though. It involves making a bread dough that has the pumpkin puree in, then rolling this out, brushing it with butter and covering in a sugar, cinnamon, nutmeg mix.
You get to then press it in with your fingers…
Eat the Earth 
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