I find most icing for cupcakes and cakes much too sweet and heavy so I came up with this lighter version with pumpkin puree and cream cheese.
1 person made this
Makes: 12 cupcakes or 1 cake
270g smooth pumpkin puree, tinned or homemade
70g light cream cheese, at room temperature
1 teaspoon mixed spice
3 tablespoons dark soft brown sugar, more too taste
Method Prep:10min › Extra time:30min › Ready in:40min
Add all ingredients to a bowl and beat till smooth. Taste for sweetness and add more sugar to taste.
Place icing in a piping bag bag with a tip of your choice and refrigerate till chilled enough so it won't be runny any longer, at least 30 minutes. Pipe onto muffins or a cake and store in the refrigerator. The icing will get harder after a few hours.