This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.
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When you are in the kitchen I don't know about you but I am alway for making things easier for myself rather than harder. That's the nice thing abot the cartons, unlike with cans you can use a portion and then seal it back up to use more later.
This also means there's less waste, less bulky cans going out in recycling. This is so good for our environment. After all I know that I want to do all I can to help protect our planet, and if by reducing the amount of junk that ends up in landfills that is a big plus in my book.
Here is a recipe that we love in my house, its a simple pumpkin cupcake that you can decorate however you want. For this recipe I used the
Vegetable oil (80ml)caster sugar (170g)
2 tbsp of stem ginger syrup
1 tin of pumpkin purée
almond milk (60ml)
1 tsp pure vanilla extract
self-raising flour (200g)
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
pinch of ground nutmeg
pinch of teaspoon salt
Directions:
Preheat an oven to 180°C.
Mix together the oil, sugar and ginger syrup in a bowl.
Spoon in the pumpkin and beat together with the almond milk and vanilla extract.
Add the flour, raising agents, spices and salt before mixing through.
Spoon the mixture into 12 muffin cases so that they are half filled.
Bake for 25 minutes, remove and allow to cool on a wire rack.
Then you can top them with anykind of frosting you'd like, leave them bare or top them with coconut. Very delicious.
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