Pumpkin Halloween Cupcakes

If you’re planning a Halloween party, or just want to make some goodies for trick or treaters, these pumpkin Halloween cupcakes are just the thing. Made with autumny spices and pumpkin puree (which can be found in wholefood and organic supermarkets), we’ve topped ours with bright orange butter cream icing but they also work perfectly with a cream cheese icing if you don’t have such a sweet tooth. The cupcake cases, black sugar stars and glitter star toppers are by Miss Étoile from our party shop and give them a real Halloween feel.

Scroll down for the recipe.

PUMPKIN CUPCAKES

INGREDIENTS
4 eggs, beaten
1 cup demerara sugar
1 soft brown sugar
1 cup butter, softened
1 jar pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon coarse salt
1 teaspoon baking powder
1 teaspoon baking soda

METHOD
Preheat your oven to 170 centigrade. Put your cupcake cases into your cake baking tray. Mix all of the dry ingredients together in a bowl and set aside. In another bowl, whisk the eggs, butter and sugar until soft and fluffy. Add the wet mixture to the dry mixture bit by bit until you have a smooth paste. Spoon the mixture into the cupcake cakes and bake in the oven for 20-25 minutes.

BUTTER CREAM ICING

INGREDIENTS
280g icing sugar
140g butter, softened
A few drops of organge food colouring
1-2 tbsp milk

METHOD
In a large bowl, beat the butter until smooth. Mix in the icing sugar spoon by spoon. Add the food colouring until you are happy with the colour, and then whisk in the milk until you have a smooth paste. Spoon into a piping bag to swirl onto the top of the cupcakes.

DECORATIONS
Miss Étoile 24 Black Stripe Baking Cups
Miss Étoile 12 Black Star Cake Toppers
Miss Étoile  Black Star Cake Decorations