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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
1 comment
I loveeeee them!!! Thanks for sharing recipe because they look adorable! ????