Recipe: Halloween cupcakes

Recipe

Yield: 24 cupcakes

Ingredients:

Cupcakes

• 200 grams of soft butter
• 200 grams of cane sugar
• 1 orange
• 4 eggs
• 150 grams of flour
• 1 tsp baking soda
• 125 grams of butternut squash/pumpkin puré
• ½ tsp of cinnamon
• ½ tsp of ground ginger
• ½ tsp of nut meg
• ½ tsp of cardamom

Frosting

• 200 grams of soft butter
• Aprox. 400 grams of powdered sugar
• 1 orange (the juice)
• Orange food colouring (If you can’t find in orange, then mix red & yellow colouring)

How to make it:

Cupcakes

• Preheat the oven to 180 degrees – hot air
• Grate the orange
• Whip butter and  sugar until it is white and airy
• Add the eggs and whip very sharply for a while, so it is mixed well and are light and airy
• Add the flour and baking soda, whip it
• At last you add the orange zest, puré & spices
• Pour the dough into muffin forms (filled 1/3)
• Add 2-3 raspberries in the middle of each cupcake
• Place in the oven, and bake for aprox. 25 minutes
• When the muffins are done, take them out of the oven and let them cool off
• Pour the frosting into a pippin bag
• When your cupcakes has cooled down, then decorate them with the frosting and sprinkle with honey roasted sunflower seeds & holloween spiders

Frosting

• Put 200 grams of soft butter in a bowl
• use a kitchen mashine or a hand mixer
• Mix the butter, while you add the powdered sugar – little by little
• Continue until the butter has become white
• Add a bit orange juice – still while mixing
• Add a bit orange food colouring – little by little, until you have got the perfect orange colour – still while mixing

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Just remember not to add too much orange juice, as it then will seperate! rather too little than too much