Tate & Lyle Halloween salted caramel pumpkin cupcakes

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1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Line a 12-hole muffin tin with paper cases and set to one side.
2. Pour the oil into a large bowl, add the sugar, eggs, pumpkin, orange zest and mixed spice. Beat well and then sift over the flour and bicarbonate of soda.
3. Combine well and carefully spoon into the prepared cake cases. Bake for 25 minutes, or until a fine skewer inserted comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
4. Meanwhile, to make the salted caramel sauce, place the soft brown sugar, butter and cream into a small pan. Heat until melted then bubble for two minutes until smooth and glossy and then stir in the sea salt. Allow to cool a little.
5. To decorate the muffins, beat together the cream cheese and icing sugar until smooth. Spoon over the cooled cakes and finish with a drizzle of caramel sauce.
6. Chef’s tip: These cakes can be made with butternut squash or pumpkin, just go for whatever you have to hand!