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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

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

Method

  1. Preheat the oven to 180C Fan. line a 12 hole muffin tin with muffin cases.
  2. Measure all of the ingredients into a free standing electric mixer. Whisk until blended. Spoon into the cases.
  3. Bake for about 20 to 25 minutes until well risen and lightly golden on top.
  4. Remove the muffins  from the muffin tin and leave on a wire rack to cool completely.
  5. 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.
  6. Colour the buttercream orange and spread the icing over the cupcakes.
  7. Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.
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