Annabel Karmel's Pumpkin Muffins
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 12 cakes
Ingredients
For the muffins
- 225g Plain flour
- 1tbsp Baking powder
- 125g Butter, softened
- 125g Caster sugar
- ¼tsp Salt
- 1 Egg
- 200ml Milk
- 1tsp Ground ginger
- 1tsp Ground cinnamon
- 100g Sultanas
- 125g Pumpkin, peeled and grated
For the decoration
- Ready-made buttercream
- Orange food colouring
- Chocolate flavoured writing icing
- 150g Ready to roll white icing
- Green food colouring
- Brown food colouring
Method
- 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.