Blood sucking pumpkin cupcakes


150g Flora Buttery
150g Waitrose Golden Caster Sugar
3 medium essential Waitrose Eggs
150g self-raising flour
80g seedless raspberry jam

50g Flora Buttery
100g icing sugar
Yellow and red food colouring
20g Dr Oetker Regal-Ice Green Ready To Roll Icing


1. Preheat the oven to 190ÂșC, gas mark 5. Line a 12-hole muffin tin with 12 paper muffin cases.

2. Whisk the Flora Buttery with the sugar until pale and fluffy. Whisk in the eggs, one at a time until combined. Fold in the flour and spoon half the mixture into the paper cases. Add a teaspoon of the jam to the centre of each and spoon over the remaining cake mix to cover the jam.

3. Bake for 15-20 minutes until golden and a skewer comes out clean. Allow to cool on a cooling rack.

4. For the icing: whisk the Flora Buttery until pale and gradually whisk in the icing sugar. Add a few drops of yellow and red food colouring at a time to give an orange colour (you will need more yellow than red). Spread over the cakes.

5. Divide the green icing into 12 large pea shapes and mould each into a thin cone shape for the pumpkin stalks then place in the centre of each cake.

Blood sucking pumpkin cupcakes
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes to 20 minutes
  • Total time: 30 minutes 30 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 1,200kJ
Fat 13.6g
Saturated Fat 3g
Carbohydrate 37.9g
Sugars 28.4g
Protein 3.1g
Salt 0.4g
Fibre 0.4g

per cupcake

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2 stars

Average user rating Based on 117 ratings

This recipe was first published in Tue Oct 21 14:40:00 BST 2014.