Halloween Treats: Pumpkin and Maple Cakes
Recipe from Good To Know Website
By Developed by Molly Bakes for Ella Valentine Baking Eggs
Photography by Georgia Glynn-Smith
Total Time: 38 min Prep: 20 min Cook: 18 min Yield: 12 servings Level: Bit of effort
Ingredients
For the pumpkin and maple cupcakes:
200g self-raising flour
1tsp cinnamon
½tsp ginger
½tsp nutmeg
½tsp allspice
1tsp baking powder
¼tsp baking soda
¼tsp salt
300g caster sugar
170g pureed pumpkin
2 large eggs
125ml vegetable oil
2tbsp maple syrup
For the cream cheese frosting:
60g butter, softened
60g cream cheese, softened
240g icing sugar, sifted
1tsp vanilla extract
Dark green, black and orange food colourings
Direction
- For the pumpkin and maple cupcakes: Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
- Sift the flour with the spices, baking powder, soda and salt in a large mixing bowl. Set aside.
- In a separate large bowl mix together the sugar, pumpkin, eggs, oil and maple syrup.
- Gently fold in the flour mixture.
- Spoon the mixture into the cupcake liners, filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the center of each cake comes out clean. Leave to cool on a wire rack.
- For the cream cheese frosting: In a large, clean mixing bowl, cream the butter and cream cheese until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Mix in the vanilla until combined.
- Place 2 scoops of the frosting into a separate bowl and colour with dark green food colouring.
- Place 1 scoop into another bowl and colour with black food colouring.
- Colour the remainder orange. Use the orange to pipe a pumpkin design around each cupcake.
- Use the green to pipe the pumpkin stalks and the black to pipe the pumpkin face.
Happy Halloween!
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