Halloween Cupcakes
Ingredients
For the cake:
• 0,44 lb flour
• 6,7oz of pumpkin purée
• 2 tablespoons of baking powder
• 3 eggs
• 0,44 lb of sugar
• 3,4 oz Extra Virgin Olive Oil from Spain
• 3 teaspoons of cinnamon
• ½ teaspoon of ground ginger
• ½ teaspoon of ground cloves
For the frosting:
• 0,33lb of cold cream cheese
• 1,7 oz of Extra Virgin Olive Oil from Spain
• 1 tablespoon of milk
• 0,66 lb of icing sugar
• Food colouring
For the toppings:
• Different coloured fondant
• Food colouring pens
Preparation
For the cake:
1. Preheat the oven to 340ºF.
2. Mix the flour with the ginger, cinnamon, cloves and baking powder in a bowl.
3. Beat the eggs in a different container and mix in the Extra Virgin Olive Oil from Spain and sugar.
4. Stir the pumpkin purée into the egg mixture and mix until smooth.
5. Fill a muffin tin with the batter and bake for approximately 20 minutes.
6. Let cool for a few minutes and prepare the icing.
For the icing:
1. Mix the Extra Virgin Olive Oil from Spain with the icing sugar and milk.
2. Add the cold cream cheese and food colouring of your choice.
3. Mix well until the mixture is smooth. Ice the cupcakes using a piping bag for accuracy.
For the toppings:
We’ve decorated our cupcake with witch hats, but you can decorate them however you want. All you have to do is shape the fondant into whatever shape you need and decorate it using the food colouring pens. This is an excellent recipe for your children to help out with, you just have to decide how decorate your cupcakes.
