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Ingredients
225 g plain flour
1 tbsp baking powder
125 g butter
125 g sugar
1/4 tsp salt
1 egg
200 ml milk
1 tsp ground ginger
1 tsp ground cinanmon
100 g sultanas
125 g pumpkin, peeled and grated
1 tbsp baking powder
125 g butter
125 g sugar
1/4 tsp salt
1 egg
200 ml milk
1 tsp ground ginger
1 tsp ground cinanmon
100 g sultanas
125 g pumpkin, peeled and grated
Decoration
1 tub of ready made buttercream
Orange food colouring
Chocolate flavoured writing icing
150 g ready to roll white icing
Green food colouring
Brown food colouring
Orange food colouring
Chocolate flavoured writing icing
150 g ready to roll white icing
Green food colouring
Brown food colouring
Method
- Preheat the oven to 180C Fan. line a 12 hole muffin tin with muffin cases.
- Measure all of the ingredients into a free standing electric mixer. Whisk until blended. Spoon into the cases.
- Bake for about 20 to 25 minutes until well risen and lightly golden on top.
- Remove the muffins from the muffin tin and leave on a wire rack to cool completely.
- Meanwhile colour two thirds of the ready to roll icing green and two thirds brown. Roll out the green icing and shape into 12 leaves , use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks.
- Colour the buttercream orange and spread the icing over the cupcakes.
- Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.
