Preparation time: 25 minutes
Cooking time: 1 hour
Makes: 8
Ingredients
Pumpkin Carrot Cupcakes (A): | ||
|---|---|---|
| 125 g | self-raising flour | |
| ¼ tsp | baking soda | |
| ¼ tsp | ground cinnamon | |
| ⅛ tsp | ground ginger | |
| ⅛ tsp | ground nutmeg | |
Pumpkin Carrot Cupcakes (B): | ||
| 90 g | vegetable oil | |
| 45 g | granulated sugar | |
| 40 g | light brown sugar | |
Pumpkin Carrot Cupcakes (C): | ||
| 1½ | QL Omega eggs | |
Pumpkin Carrot Cupcakes (D): | ||
| 50 g | pumpkin puree | |
| 70 g | carrot, grated | |
| 1 | small orange, grated rind only | |
Cream Cheese Frosting: | ||
| 40 g | unsalted butter, softened | |
| 70 g | cream cheese, softened | |
| 45 g | icing sugar, sifted | |
| ⅛ tsp | vanilla essence | |
| A few drops of orange colouring | ||
Fondant Witch’s Hats: | ||
| Plain (white) moulding fondant | ||
| Black gel food colouring | ||
| Orange gel food colouring | ||
Method
- Preheat oven to 170°C.
- To make the pumpkin puree, cut pumpkin into small chunks. Roast in a preheated oven at 170°C for 30 - 40 minutes until soften. Process in a food processor until a puree is obtained.
- Sift ingredients (A) together and set aside.
- In a separate bowl, whisk (B) together then add in (C) and beat until thick and creamy.
- Add in ingredients (D) and mix until combined then fold in (A).
- Spoon batter into cupcake cups to about ¾ full.
- Bake for around 30 - 40 minutes or until cooked.
- To prepare the fondant witch's hat, mix the black colouring with some plain fondant.
- Mix the orange colouring with a little bit of the plain fondant.
- Shape both of the fondants into a witch hats.
- To make the frosting, beat all the ingredients together except the orange colouring. Add a few drops of orange colouring and mix well.
- When cupcakes are cool, decorate with cream cheese frosting and top with fondant witch’s hats.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
