I assume most people love making cupcakes, and that they find them fun and enjoyable. I do not. I find them fiddly and annoying.
I see cupcakes asdecor ative ornaments. On their own they are not attractive; when attractive they are virtually inedible. I also find they don’t stay fresh for very long without covering the top with something to prevent them drying out, whether they’re in a tin or not – what is with that?
100ml mild or light olive oil
175g light muscovado sugar
50g soft dark brown sugar
1 egg, lightly beaten
1 1/2 tsp vanilla extract
275g grated pumpkin flesh – mine was fresh from the garden grown by Mummy dearest.
120g dried cranberries or sultanas
275g self-raising flour
2 tsp mixed spice
1 tsp ground ginger
This mixture will bake to muffin like deliciousness, but if you put them in a cupcake case, are they a cupcake? I’m not sure, but Selina had bought these halloween cases from IKEA which were technically neither cupcake nor muffin sized. They had the base circumference which meant they could fit into my mini cupcake tray, but were taller than usual cupcake or muffin cases. Nevertheless, we filled them two thirds with cake mix and they were fine.
In a freestanding mixer, beat the oil with the sugars until smooth. Add the egg and vanilla and beat well so the mixture doesn’t separate. Stir in the grated pumpkin and dried cranberries.
Sift the flour and spices into the batter and stir until just mixed. You’ll feel the mixture getting firmer if you mix too long, which will result in drier cakes.
Divide the batter between the paper cases. Bake for between 16-24 minutes depending on the size and depth of case you have used. Leave the cakes in the tray for around 10 minutes then place them on a wire cooling rack until they are cold.
For the frosting
250g icing sugar, sifted
1 tsp ground ginger
2 tbsp ginger syrup from a jar of preserved stem ginger
juice of half an orange
My icing took a while to come together for some reason. Adding the orange juice 1 tbsp at a time, mix all ingredients together until you have a smooth frosting. Then feel free to go crazy with your decorations and colouring.
I got some bronze crunch from Waitrose and piped melted chocolate on top of the coloured frosting.
Follow Harleigh’s board Halloween Food on Pinterest.