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Halloween Pumpkin Cupcakes
Halloween Pumpkin Cupcakes
Prep time
30 minutes
Cooking time
25 minutes
Servings
12 portions
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
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.
