‘Spook-tacular’ cupcakes sure hit for Halloween
October 21, 2010
The Canadian Press
These spicy morsels will be the hit of your Halloween party. To save time, use purchased frosting in place of homemade. You’ll find everything you need to make “spook-tacular” decorated cupcakes, such as candies and sprinkles, at your local bulk food store.
Halloween Cupcakes
50 ml (1/4 cup) butter, softened
150 ml (2/3 cup) granulated sugar
1 egg
150 ml (2/3 cup) pumpkin puree
50 ml (1/4 cup) milk
5 ml (1 tsp) vanilla
300 ml (1 ¼ cups) all-purpose flour
5 ml (1 tsp) each baking powder and cinnamon
2 ml (1/2 tsp) each baking soda, ground ginger and nutmeg
1 ml (1/4 tsp) each ground cloves and salt
Decorator Frosting (recipe follows)
Candies, sprinkles, for decorating
In a large bowl, using electric mixer, beat together butter and sugar until fluffy. Beat in egg, pumpkin, milk and vanilla.
In a small bowl, whisk together flour, baking power, cinnamon, baking soda, ginger, nutmeg, cloves and salt. Add to pumpkin mixture, beating until smooth.
Spoon into paper-lined or greased muffin cups, filling three-quarters full. Bake in a 180 C (350 F) oven for 25 to 30 minutes or until top feels firm and toothpick inserted into centre comes out clean. Let cool completely on rack. Frost and decorate as desired.
Makes 12 cupcakes.
Decorator Frosting
125 ml (1/2 cup) butter, softened, or shortening
20 ml (4 tsp) lukewarm water
5 ml (1 tsp) vanilla
500 ml (2 cups) icing sugar
Food colouring
In a medium bowl, using electric mixer, beat together butter, water and vanilla until smooth. Gradually beat in icing sugar until smooth. Add colour as desired. Pipe or spread onto cupcakes.
Nutritional information per cupcake: 224 calories, 2 g protein, 9 g fat, 33 g carbohydrates, 1 g fibre.
Source: Foodland Ontario.