Every year we conjure up a spooky Halloween treat... we went all out on costumes this year... and to be honest... we think it might be an improvement on the norm!
Share this recipe
80 ml vegetable oil
170 g caster sugar
2 tbsp stem ginger syrup
1 tin pumpkin puree
60 ml almond milk
1 tsp pure vanilla extract
200 g self-raising flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch salt
preheat an oven to 180°C.
Make The Cake Mixture
whisk together the oil, sugar and ginger syrup in a bowl.
spoon in the tinned pumpkin and beat together with the almond milk and vanilla extract.
add the flour, raising agents, spices and salt before mixing through.
divide the mixture between 12 muffin cases so that they are half filled.
bake for 25 minutes, then remove and allow to cool on a wire rack.
mix the desiccated coconut in a bowl with a drop or two of green food colouring to create grass.
roll a small amount of marzipan on a board to soften it and add sufficient orange food colouring gel to turn it a pumpkin colour.
shape the marzipan into a small balls, squash them slightly and carve the grooves of a pumpkin into the sides.
prepare and colour a small section of marzipan with both green and orange colour to form a brown stalk for each pumpkin.
scatter the green coconut onto the top of each cooled cupcake and decorate with your marzipan pumpkin model.