Thursday, 10 November 2011

Chocolate/pumpkin Star Cupcakes

My Halloween cupcake recipe this year was one of my best ever! It can be used all through the year! The sponge is a light and fluffy pumpkin texture and the icing is pure chocolate indulgence!


Cupcake recipe ingredients

(excuse my american-ness on this, I can measure in cups)

Preheat oven to 350 degrees F (177 degrees C). 

In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.With the mixer on low speed, alternately add the flour mixture and pumpkin , in three additions, beginning and ending with the flour mixture.  
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

For the frosting mix all the ingredients with and electric whisk then pipe onto the cupcakes.

I used decorative writing icing, vegetarian Haribo's and mini star sweets to decorate but you can use anything.

Good Luck!

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