Witch and Pumpkin Mini Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp Mixed spice
- ½ tsp salt
- 2 cups canned Pumpkin puree
- 0.333 cup butter (melted)
- ½ cup Evaporated milk
- ⅔ cup light brown sugar
- ¼ cup white sugar
- 2 large eggs (beaten)
- 1 tsp vanilla extract
- For the icing
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp hot water
- To decorate
- powdered sugar
- 1 ⅛ cups black Sugar paste
- 1 ⅛ cups orange Sugar paste
- 1 tube yellow piping gel
Preparation
Kitchen utensils
2 Pots, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Can opener, 1 Small pot, 1 Mandoline
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder, bicarbonate of soda, spices and salt into a mixing bowl.
3.
Whisk together the pumpkin puree, melted butter, evaporated milk, both sugars, eggs and vanilla until blended.
4.
Stir the wet mixture into the dry ingredients until just combined.
5.
Spoon into the paper cases and bake for about 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and gradually beat in the vanilla and water until smooth and thick.
7.
Spread thickly onto the cakes.
8.
Roll out the black sugarpaste on a surface lightly dusted with icing sugar. Cut out 12 hat shapes and place on the cakes.
9.
Roll out the orange sugarpaste as before and cut out 12 pumpkin shapes and attach to the cakes.
10.
Use the sugarpaste trimmings for the pumpkin stalks and hatbands. Leave to stand until the icing has set.
11.
Pipe a little of the yellow piping gel onto each cake.
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