PUMPKIN ORANGE CUPCAKES WITH FROSTING
Tweak of Jennifer Eloff's Pumpkin
I'll ask Char to post the picture.
Preheat oven to 350 degrees.
In food processor place:
or liquid to equal 3/4 c.
1/2 c. granular erythritol
1/3 c. light olive oil
1 tsp. vanilla extract
1 c. canned pumpkin (freeze the rest in ramekins)
In a medium bowl place:
2 1/4 c. Jen's Gluten Free Bake Mix (see mixes)
1 tbs.( yes) tablespoon of cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Grated peel of two oranges
Mix this up with a wisk.
Add to food food processor and whirl until pumpkin
mixture is nice and thick and well incorporated.
Fold in orange peel
(THIS IS WHERE JEN PLACES 1 C. OF SUGAR FREE CHOC CHIPS)
Spoon batter into greased muffin pans.
Bake in oven 20 minutes or until tester comes clean
4 oz.Cream Cheese
2 tbs. soft butter
1 tbs. whipping cream
1/4 c. powdered erythritol
1/2 tsp. vanilla extract
Mix by hand
When cupcakes are cooled frost and I added some
ground cinnamon on top and more zested orange peel.
Optional: 1/2 pecan in center of cupcake.