Oooh yes, it’s my favorite time of year <3 Autumn and Winter. The great thing about this time of year is that you can really become creative in many areas – not just your baking, but decorating houses, making costumes, maybe adventuring out to put on a terrifying Halloween style tea party?! After that you get cosy nights around bonfires with fireworks and before you know it it’s the run down to Christmas, what’s not to love?!
This year I have been creative with the traditional pumpkin. Since I’ve only ever carved a pumpkin to take out as a lantern trick or treating, this year I was determined to eat some for the first time, and how pleasantly surprised I was by the results. This Pumpkin and Orange Cupcake Recipe makes lovely and moist cakes with flavours that seem to compliment each other. I understand the thought may put people off but after trying these you will look at pumpkin in a different way.
The key to these cupcakes is decoration. I got the best pumpkin orange colouring from Sugar Flair and honestly I have found all their colours to be the best and I definitely recommend them! Get them on Amazon I also topped my orange pumpkin cupcakes with spooky shaped jelly sweets. Be creative with them, and let me know your ideas! Em x
Servings: 12 Prep Time: 10mins Decorate Time: 10mins Cook Time: 15mins Difficulty: Easy
- 125g Brown Sugar
- 3 Tablespoon Olive Oil
- 2 Eggs
- 150g Plain Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Bicarb of Soda
- 1 Teaspoon mixed Spice
- Half Zest of Orange
- 5oz Grated pumpkin
For The Icing
- 250g Non Salted Butter (at room temperature)
- 600g Icing Sugar
- 2 Drops Vanilla Essence
- Zest of one orange
- Half a squeezed orange juice
- A blob of Sugar Flair ‘Tangerine’ Colouring (or any colour you like)
- A handful of spooky shaped Roundtree Randoms
1. Line your cupcake baking tray with cake cases and preheat your oven at 180oc / gas mark 4.
3. Add your eggs one at a time and mix slowly. Next sift your flour in to the mixture and add the baking powder, bicarb of soda and mixed spice. Give it a good mix in.
4. Now we need the main ingredient, pumpkin. The easiest way I found to do this was by cutting in to the pumpkin like you would a melon, and cut out melon -like slices. Peel the orange skin off the slice and get rid of the middle ‘mush’ and seeds. You should be left with some nice yellow flesh, grate this using the same side grater as you would carrot. Add your pumpkin to the mixture and stir.
6. Spoon equal sized portions of mixture in to the cake cases and bake for around 10 -15 mins. To double check that they are ready, prick the centers of the cakes with a fork, if the folk comes out with mixture stuck on then there not ready. If the fork is clean then there ready.
7. Leave the cakes to completely cool before decorating. Whilst cooling, crack on and make the icing by whizzing together your butter and icing sugar. When I mix these together I add the icing sugar 100g at a time, sifting all the way through to prevent lumps. Once all your icing sugar is mixed in, add the orange zest and juice, mix. Lastly, add your colouring. Now you can start the fun part – decorating. I used a star shaped nozzle and piping bag, the largest I could find, find mine here at Lakeland Plastic . Start from the outer edge and work around the cake, slowly going up on to create the perfect ‘whipped’ shape. I stuck on these cute Roundtree Randoms spooky shaped jelly’s, but you can use any type of sweet or cake topper you like. Let me know how you have decorated yours! I would love pictures!