Annabel Karmel’s Pumpkin Muffins

Method

For the muffins…

• 225g plain flour
• 1 tbsp baking powder
• 125g butter softened
• 125g caster sugar
• 1/4 tsp salt
• 1 egg
• 200 ml milk
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 100g sultanas
• 125g pumpkin, peeled and grated

For the decoration…

• 1 tub ready made buttercream
• Orange food colouring
• Chocolate flavoured Writing icing
• 150 g ready to roll white icing
• Green food colouring
• Brown food colouring

• Step 1

  Preheat the oven to 180C. Line a 12 hole muffin tin with muffin cases.

• Step 2

  Measure all of the ingredients into a free-standing electric mixer. Whisk until blended. Spoon into the cases.

• Step 3

  Bake for about 20 to 25 minutes until well risen and lightly golden on top.

• Step 4

  Remove the muffins from the muffin tin and leave on a wire rack to cool completely.

• Step 5

  Meanwhile colour two-thirds of the ready-to-roll icing green and one-third brown. Roll out the green icing and shape into 12 leaves. Use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks.

• Step 6

  Colour the buttercream orange and spread the icing over the cupcakes.

• Step 7

  Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.