Pumpkin Cupcakes

Plain (all-purpose) flour 250 g (9 oz.)
Ground cinnamon ½ tsp.
Baking powder 1 tsp.
Salt ¼ tsp.
Unsalted butter 110 g (4 oz.), softened
Sugar 250 g (9 oz.)
Canned pumpkin purée 85 g (3 oz. / ½ cup)
Eggs 3
Milk 250 ml (8 fl oz. / 1 cup)

Icing (optional):

Icing (confectioner’s)
Sugar 450 g (1 lb)
Water 2 Tbsp.
Black food coloring 2 drops

1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners. Sift together flour, cinnamon, baking powder and salt. Set aside.
2. Using an electric mixer, beat butter, sugar and pumpkin purée together for 4 minutes. Add eggs one at a time and beat until mixture is smooth. On low speed, incorporate flour mixture in 3 additions, alternating with milk.
3. Spoon batter into prepared muffin tin, filling each cup about three-quarters full. Bake for 25 minutes or until a skewer inserted into the center of cakes comes out clean. Remove from oven and leave to cool on a wire rack.
4. Prepare icing if desired. (Alternatively, decorate with fondant.) Mix icing sugar and water until mixture is smooth. Spoon 3 Tbsp. icing to a small bowl and add black coloring. Spoon black icing into a pastry bag fitted with a small tip. Cover cupcakes with white icing, then decorate with black icing. Refrigerate for 1 hour before serving.