Chocolate and pumpkin cupcakes
| Recipe By: | Zola Nene |
| Serves: | 12 |
Ingredients
- spider/ insect jelly sweets
- orange gel colour (optional)
- 200 g good-quality white chocolate, melted
- 1/2 tsp ground ginger
- 1/2 tsp allspice, ground
- 1/2 tsp nutmeg
- 1 cinnamon stick
- 1 tbsp vanilla extract
- 2/3 cups icing sugar
- 250 g butter, softened
- 250 ml buttermilk
- 7 1/2 ml baking powder
- 45 ml cocoa powder
- 550 ml cake flour
- 100 g 70% dark chocolate,melted
- 150 g pumpkin purée (fresh chopped pumpkin, steamed then mashed to a smooth purée)
- 2 eggs
- 250 ml demerara sugar
- 2 tbsp butter
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Grease a 12-hole muffin pan, and preheat the oven to 180C.
- In a bowl, beat the 100 g butter with the 250 ml sugar until light and creamy.
- Add the eggs, one at a time, and beat until well combined then stir in the 150 g pumpkin and 100 g dark, melted chocolate.
- Sift together the 550 ml flour, 45 ml cocoa and 7 1/2 ml baking powder then add to the creamed butter mixture, alternating with the buttermilk.
- Spoon mixture into the prepared muffin pan then bake for 20-25 minutes until the cupcakes are risen and cooked through.
- Allow to cool.
- To make the frosting: Whisk together the 250 g softened butter and the 500 g icing sugar, 5 ml vanilla and spices in a mixer, until smooth, adding a splash of milk if the frosting is too thick. Colour the frosting using Orange colour
- Place into a piping bag, then pipe onto the cooled cupcakes.
- Using a pencil, draw 12 spider webs onto a piece of grease proof paper to make your decoration template.
- Place the 200 g melted chocolate into a piping bag, then pipe the webs, using the drawn template as a guide. Leave the chocolate to set in the fridge until hard.
- Place the webs onto the cupcakes, then top with a spider to complete decoration.
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