Halloween Cupcakes

I first came across these little cupcakes at the Wholefoods store in Pasadena, Los Angeles – the beauty is that your kids won’t know there’s pumpkin inside unless you tell them!  They’re great served warm and just dusted with icing sugar – or iced and decorated for Halloween.

Inroduction

About this Recipe

By: Sheridan Rogers

I first came across these little cupcakes at the Wholefoods store in Pasadena, Los Angeles – the beauty is that your kids won’t know there’s pumpkin inside unless you tell them!  They’re great served warm and just dusted with icing sugar – or iced and decorated for Halloween.

Ingredients

  • plain flour 1 cup
  • plain wholemeal flour 1 cup
  • baking powder 2 teaspoons
  • ground ginger 2 teaspoons
  • ground cinnamon 1 teaspoon
  • ground nutmeg 1/4 teaspoon
  • salt 1/4 teaspoon
  • brown sugar 3/4 cup
  • vegetable oil 1/2 cup
  • eggs 2
  • vanilla extract 2 teaspoons
  • mashed pumpkin 1/2 cup mixed with 1/2 cup buttermilk
  • Buttercream Icing
  • softened unsalted butter 250g (2 cups), sifted
  • vanilla extract 2 teaspoons mixed with 1 tablespoon water
  • pure icing sugar 600g, sifted, or more if needed
  • milk or cream 2 tablespoons, or more if needed
  • Colouring gel or drops orange, black & purple
  • Halloween sweets or candies optional

Preheat oven to 180degC. Line a mini muffin pan tin (or regular muffin tin) with cupcake liners or spray and flour the pan using cooking spray. Set aside. In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate bowl, whisk together oil, eggs, vanilla, pumpkin and buttermilk, then add to flour mixture and stir to combine. Spoon batter into prepared pan and bake for 15 – 20 minutes for mini cupcakes (20 – 25 minutes for regular cupcakes) or until done when tested with a skewer. Allow cupcakes to cool in the pan for a few minutes, then transfer them to wire racks. For the Buttercream Icing: Cream together the butter, icing sugar and vanilla, beating well.  Add the milk or cream and continue beating until light and fluffy. It should be firm enough to a hold a knife upright but soft enough to be piped. Divide into three and transfer to 3 bowls.  Add colouring paste or drops, a little at a time, until you have the colour you like. Use a palette knife to smooth icing over tops of cakes or spoon icing into three piping bags and pipe over tops.  Decorate with sprinkles and/or Halloween-shaped sweets.