Frightfully tasty party treats: Pumpkin cakes

By XANTHE MILTON

A great way to use up pumpkin flesh, these delicious cupcakes are flavoured with orange and vanilla.


Making scary faces: Pumpkin cupcakes that taste as good as they look


MAKES 12

INGREDIENTS
2 large eggs
170g (6oz) dark muscovado sugar
160ml (5½ floz) sunflower oil
1tsp vanilla extract
100g (3½oz) self-raising flour
1tsp cinnamon
55g (2oz) pecans, roughly chopped
55g (2oz) sultanas
100g (3½oz) pumpkin flesh, grated

For the icing
450g (1lb) icing sugar
110g (4oz) unsalted butter, at room temperature
110g (4oz) cream cheese
Juice and grated rind of 1 orange
Orange food colouring
48 black bat sprinkles (visit www.cakescookiesandcrafts shop.co.uk)


METHOD
Preheat the oven to 170°C/gas 3. Line a 12-hole non-stick muffin tray with paper muffin cases. Beat the eggs in a bowl with the sugar for a couple of minutes, then add the oil and vanilla extract. Fold in the flour and the cinnamon, followed by the pecan nuts, sultanas and the grated pumpkin.

Divide the mixture between the paper cases. Bake in the centre of the preheated oven for 20-25 minutes until firm to the touch. Remove and rest the cakes on a cooling rack.

To make the icing, sift the icing sugar into a large bowl. Mix in the butter, cream cheese and the orange juice and rind. Add a couple of drops of orange colouring for a bright pumpkin colour.

When the cakes are cool, put some icing into a piping bag and pipe onto each cake using a star nozzle. Use the bat sprinkles to create the eyes and mouth.

Extracted from Eat Me! by Xanthe Milton, published by Ebury Press at £15. © 2010, Xanthe Milton. To order a copy for £13.99 (p&p free), call 0845 155 072.


source :dailymail

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