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Includes
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recipe image Halloween Pumpkin Cupcakes

Halloween Pumpkin Cupcakes

  • Prep time
    30 minutes
  • Cooking time
    25 minutes
  • Servings
    12
  • Difficulty
    Medium

Ingredients

Ingredients
  • 175g (6 oz) Stork Tub
  • 175g (6 oz) golden caster sugar
  • 300g (11 oz) self raising flour, sieved
  • 3 medium eggs
  • 5 tablespoons milk
  • ½ teaspoon baking powder
  • 100g cooked pumpkin or butternut squash, mashed
  • 50g chocolate and hazelnut spread
  • Zest of 1 orange
Topping
  • 115g icing sugar
  • A little orange juice
  • 55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
  • Liquorice sweets and laces to decorate

      Instructions

      Steps
      1. Preheat the oven to 200°C, 180°C fan oven, Gas mark 6.  Then place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
      2. Stir in pumpkin mash and orange zest.
      3. Divide half the mixture evenly between the 12 paper cases.
      4. Add a half teaspoon chocolate spread and then top with remaining mix.  Bake in a pre-heated oven for 20-25 minutes. 
      5. Add a little orange juice to the icing sugar until thick and spread over the muffins. 
      6. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.

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