Halloween Pumpkin Cupcakes
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
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
- 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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
- Stir in pumpkin mash and orange zest.
- Divide half the mixture evenly between the 12 paper cases.
- Add a half teaspoon chocolate spread and then top with remaining mix. Bake in a pre-heated oven for 20-25 minutes.
- Add a little orange juice to the icing sugar until thick and spread over the muffins.
- 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.
