Pumpkin spider cupcakes

Prep time 15 minutes
Cooking time 25 minutes
Serves 12


175g (6 oz) Stork tub
175g (6 oz) golden caster sugar
300g (11 oz) self raising flour, sieved
3 medium eggs
5 tablespoons milk
½ teaspoon baking powder
100g cooked pumpkin or butternut squash, mashed
50g chocolate and hazelnut spread
Zest of 1 orange

115g icing sugar
A little orange juice
55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
Liquorice sweets and laces to decorate


1. Place 12 muffin cases into a muffin tray.

2. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.

3. Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.

5. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.

6. Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider
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