Pumpkin Patch Cupcakes with Chocolate Frosting

With a Sunday afternoon completely free and Halloween just around the corner, I decided to get in to the spirit of things and whip up a spooky and VERY tasty sweet treat! I have failed many a batch of cupcakes in an attempt to make a wheat and dairy free sponge, without having to use overly expensive or hard to find ingredients.

This recipe is easy to follow and doesn’t use anything you wouldn’t be able to find at your local supermarket, best of all the result is a moist, flavourful and bouncy sponge that you would never guess was a wheat/dairy free alternative!

After making these I spent the evening watching Hocus Pocus (enjoy my favourite scene by clicking here!), an old favourite of mine which I watch religiously every Halloween along with Casper and the Addams Family, nothing too scary for me! What’s your favourite spooky Halloween film?

These cupcakes are not only perfect for Halloween but for the winter season. The pumpkin mixed with the slight nutmeg and cinnamon taste give them a festive feel, making them perfect to snuggle up with warm drink and treat yourself to some seasonal flavour!


Makes 12 Cupcakes


For the sponge

  • 100grams of brown sugar
  • 115grams of dairy free spread (I used Pure Sunflower Spread)
  • 2 eggs
  • 150grams of plain flour (I used Doves Farm, plain white)
  • 2½ teaspoons of baking powder
  • ½ teaspoon of nutmeg
  • ½ teaspoon of cinnamon
  • 1½ tablespoons of apple sauce
  • 230grams of pureed pumpkin – You can used canned or I used a half a medium fresh pumpkin. To prepare this way: trim, deseed and cut in to rough chunks. On a baking tray cook in the oven at 220c for approximately 45 minutes until softened. Take out and allow to cool. Weigh out the amount you need then puree in a blender. It will them be ready to add to the cupcake mix

For the icing
  • 50grams of dairy free sunflower spread (I used Pure)
  • 50grams of icing sugar
  • 2 tablespoons of coco powder (I used a light hot chocolate powder)


  1. Preheat oven to 220c. Trim, de-seed and cut the pumpkin roughly in to large cubes. Place on a baking tray and cook until soft for approximately 45 minutes.
  2. In a mixing bowl add the butter and sugar and beat until light and creamy.
  3. Beat the eggs in a separate bowl. Add them a little at a time to the butter mixture, beating lightly with a wooding spoon.
  4. In a separate bowl weight out the flour and baking powder and gently stir to combine. Sift the flour mix in to the wet mix a little at a time. Be extra careful at this stage to ensure you are folding the entire mix, trapping air as you blend in the flour.
  5. Add the apple sauce, pureed pumpkin, nutmeg and cinnamon to the mixture and fold in carefully until combined.

    The trick to this entire recipe in ensuring you fold in all the ingredients you add, keeping the mix light and fluffy while you trap in air!

  6. Spoon the cake mixture in to paper cases and bake in the oven for 10 – 15 minutes until golden brown and firm.
  7. Transfer on to cooling rack and allow them to cool completely before icing. To prepare the icing in a bowl add the dairy free spread, then sift in the icing sugar and coco powder to avoid lumps. Cream the mixture gently with a small spoon, don’t over mix as the dairy free spread can become runny it over worked.

    These sponges are so delicious, you HAVE to try one warm and plain out the oven :)

  8. Ice and decorate your cupcakes. Enjoy and Happy Halloween!

    I bought these little decoration cocktail sticks but you could even try making your own. I went for a Halloween theme with my nails this week :)

Spiced Roasted Butternut Squash

I love this time of year when all the delicious seasonal vegetables are available and everywhere to be seen in the supermarkets. From parsnips, pumpkins, aubergines and beetroot I love all the in season vegetables but one my favourites has to be butternut squash.

[Read more...]

Introduction to my Reviews on Food Products

 ”To eat is a necessity, but to eat intelligently is an art.” La Rochefoucauld

This website isn’t just for people with food intolerances, allergies, IBS and other health related problems but also for people who are simply looking to lead a healthier lifestyle. If you aren’t feeling great after eating food you buy, you should really considering making different and smarter choices when you shop and there is a massive range of food alternatives available.

Everyone has their own personal reason for wanting to change their diet and lifestyle; mine was the desire to want to learn more about food and the different, positive and negative, effects it was having on my body.  By doing this I have been able to change my diet to fit around my sensitive stomach and food intolerances. The more aware I have become, the more control I have gained throughout my entire life and have found I can enjoy everything I like without suffering afterwards and in a healthier way.

A big part of changing your diet is changing the food products you get in to the habit of buying; this is where this part of the website aims to help. For whatever reason you are thinking of changing what you normally buy, it can be hard when faced with so many choices in the supermarket. In this section I will post clear, quick and honest reviews on products which I both recommend you to try and would suggest you avoid!

Hopefully it can be of help and I would love to hear your thoughts on any products you have tried and tested, both positive and negative.

Each review covers the following points:

  • Taste
  • Cost/value for money
  • Use
  • Nutrition
  • Marks out of ten

I do try and include everything I think you’d want to know but if you have any questions on anything I review then leave them below and I’ll be sure to get back to you!

Warm Corn Tortilla with Quorn Chicken and Vegan Cheese

Since starting my blog I seem to want to make a blog post out of almost everything I make and eat, todays lunch was no different. I was intending on making a quick wrap for myself but once I laid out my ingredients I knew I was on to something tasty and decided to get out my camera! [Read more...]

Chinese Chicken Spring Rolls with Peanut and Orange Sauce

A Chinese has always been my favourite kind of takeaway and one of my overall favourite foods, I love all the different flavours such as plum, lemon and peanut in the dishes. Unfortunately since struggling with my stomach difficulties I, like many people, am left with awful side effects after a take-away or ready meal, including headaches and stomach pains. [Read more...]

Scrambled Egg Breakfast – Are Egg Whites Alone Really Healthier?

I have read many articles, recipes and diets promoting the use of egg whites and excluding the yolk. Much of my diet is vegan and excludes milk, butter, cheese however I have never had any problems with egg so do often make dishes including egg. Not only do I love the taste and versatility of cooking with an egg, but they are also a great source of protein to my diet. [Read more...]

Power Packed Flapjacks and All About Oats!

Up until just last year I was never a big fan of oats, I always imagined them tasting very dull and being very heavy on my stomach but with all the known health benefits of oats I began to look in to ways I could get them in to my diet [Read more...]

Lemon fried tempeh, with homemade ginger and pineapple sauce served with rice noodles

I’m not a vegetarian but with such a sensitive stomach, much of my diet has become vege as I find it a lot easier to digest plus it’s so healthy. [Read more...]

Beatroot Cafe – Soho, London

Yesterday I went for a day out to London with my Sister and Boyfriend. The weather was lovely and sunny and made for perfect sightseeing, I’ve been to Buckingham Palace before but it was great to visit again after the Royal Wedding this year!

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