zoom Blood sucking pumpkin cupcakes

    Save to your scrapbook

    Blood sucking pumpkin cupcakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Blood sucking pumpkin cupcakes

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 12


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars