Pumpkin Flavored Cupcakes for Halloween
Pumpkin pulp is great for hiding some vegetables in the pastry and at the same time it makes the Halloween cupcakes wonderfully juicy! In addition, the pumpkin is rich in vitamin A, which strengthens vision and supports skin health.
The Halloween cupcakes can also be baked with wholemeal spelt flour - this gives a nutty aroma and adds even more digestive fibre.
- For the cupcakes
- 2 organic Oranges
- 1 Vanilla bean
- 12 ounces Pumpkin
- 6 tablespoons sugar
- 2 tablespoons honey
- 2 eggs
- 2 tablespoons milk
- 6 ½ ounces Pastry flour
- 1 teaspoon Baking powder
- 1 generous pinch ground cloves
- 1 teaspoon cocoa powder
Rinse the oranges in hot water, pat dry, grate the zest, cut in half and squeeze the juice. Slit the vanilla pod lengthwise. Dice the pumpkin flesh and cook for 10-15 minutes until soft along with the vanilla pod and the orange juice. Remove the vanilla pod and puree the pumpkin finely.
Preheat the oven to 400°F. Line a muffin tin with black paper liners.
Add the sugar, honey, eggs and milk to the pumpkin puree. Mix the orange zest with the flour, baking powder, cloves and cocoa and stir into the pumpkin mixture until a smooth batter is formed. Pour into the paper liners and bake until golden brown, about 25 minutes. Check for doneness with a toothpick. Remove from the oven and from the muffin tin and let cool.
For the icing, beat the butter until creamy along with the sugar. Stir in the cream cheese. Add the powdered sugar and stir to combine well. Divide the icing in half and mix half with a few drops of bright orange food coloring. Mix the other half with black food coloring. Pour both of the icings together into a piping bag with a fluted tip. Take care to fill the 2 colors of icing side by side and mix as little as possible. Pipe onto the cupcakes and decorate with Halloween figures as desired.