Halloween Pumpkin Cupcakes

Ingredients

  • 115g soft brown sugar
  • 120ml sunflower oil
  • 2 eggs
  • 115g grated pumkin or butternut squash
  • grated zest of 1 lemon
  • 115g self raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
To decorate: 
  • 150g white chocolate, chopped
  • 25g dark chocolate

Method

  1. Preheat the oven to 180c/160c Fan/ Gas Mark 4, and line muffin tin with paper cases.
  2. Put the sugar in a bowl and then beat in the eggs and the oil. Fold in the grated squash or pumkin and the lemon zest. Combine the flour, baking powder and ground cinnamon in a bowl, then sift into the cake mixture and fold in.
  3. Spoon the mixture into the paper cases and bake for about 18mins until risen and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  4. To decorate, melt the white and dark chocolate in two seperate bowls and leave to cool slightly, then spoon the white chocolate over the cupcakes.
  5. Put the dark chocolate in a piping bag. Put a dot in the centre of each cake, then pipe three concentric circles around the dot. Using a skewer, draw a line from the central dot to the outside edge of the cake and repeat about 8 times all the way round to create a spiders web pattern!
  Here are a selection of Spooky Cupcakes that we made at our Autumn Cupcake Workshop! We made the Pumpkins out of marzipan which we had coloured with a little bit of orange food colouring!

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