12 febbraio 2013

Halloween Pumpkin Cupcakes

Halloween Pumpkin Cupcakes

  • medium
  • < 15 min.
  • 12 portions
  • Stork Liquid


    For this recipe you can use Stork Baking Liquid, Stork Tub or Stork Packet.

    • 175g (6 oz) Stork Baking Liquid
    • 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


  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
Oven Temperature: 200 C
Baking time: 20 m


Each serving contains:   GDA*
Calories  381kcal 19%
Sugars 26.3g 29%
Fat 15.9g 23%
Saturates 3.2g 16%
Salt 0.5g 8%
*of an adult's guideline daily amount

Handy Tip

Halloween Pumpkin Cupcakes

Top the cakes with candy spiders. If you use frozen pumpkin you don’t need to defrost it first: but it may take a little longer to cook.

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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