In a bowl, mix the flour with the ginger, cinnamon, cloves and baking powder.
Beat the eggs in a different container and mix in the Extra Virgin Olive Oil from Spain and sugar.
Stir the pumpkin purée into the egg mixture and mix until smooth.
Fill a muffin tin with the batter and bake for approximately 20 minutes.
Let cool for a few minutes while you prepare the icing.
For the icing:
Mix the Extra Virgin Olive Oil from Spain with the icing sugar and milk.
Add the cold cream cheese and food colouring of your choice.
Mix well until the mixture is smooth. Ice the cupcakes using a piping bag for accuracy.
For the toppings:
We’ve decorated our cupcake with witch hats, but you can decorate them however you want. All you have to do is shape the fondant into whatever shape you need and decorate it using the food colouring pens. As you can see, this would be an excellent recipe for your children to help out with. How are you going to decorate your cupcakes?
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