Posts Tagged ‘Halloween’

Lately I have been on a bit of a cupcake hiatus – it was becoming a case of too much of a good thing!! So Halloween seemed as good an excuse as any to break out my box of cupcake goodies!

This may surprise you but I managed to steer myself away from the Hummingbird Bakery and turned to a new addition to my collection ‘Cupcakes from the Primrose Bakery‘ – so many cupcakes, so little time….or should I say so many cupcakes, too many calories!!!

The Primrose Bakery book has a different recipe for every occasion and from the outset this book might just surpass HB in the cupcake stakes! Watch this space!

So, it’s Halloween and so obviously I flip to the Halloween section and well it was quite obvious really  – Pumpkin cupcakes!!

James had a few days away this week and so when Izzy & I got home on Thursday I said to Izzy ‘Do you want to have a bath or make cupcakes?’ –  do I even need to tell you what her answer was?!?


Child labour!

Izzy and I managed to make 2 dozen cupcakes, most of which went to her nursery teachers on Friday. Then on Friday I made another 2 dozen to take along to Harry’s Halloween party. As you may know now, I love pumpkin and so these are a winner for me!!

Pumpkin Cupcakes (courtesy of Cupcakes from the Primrose Bakery – Martha Swift & Lisa Thomas)


110g unsalted butter, at room temperature

240g soft light brown sugar

2 large eggs, free range or organic

1/2 teaspoon good-quality vanilla extract

100g pureed pumpkin (sold in tins)

125g self-raising flour, sifted

120g plain flour, sifted

1/2 tsp ground cinnamon

1/2 tsp ground ginger

125ml buttermilk (or 120ml milk mixed with 1 tsp lemon juice)

Preheat the oven to 160C and line a 12 hole muffin tray with the appropriate size cupcake cases (this is Izzy’s job).

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take about 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, and the vanilla extract, beating well after each addition. Add the pumpkin and beat until just combined.

Combine the flours, cinnamon and ginger in a bowl. Add one-third of the flours to the creamed mixture and beat until just combined. Add half of the buttermilk and beat again until just combined. Repeat these steps until all the flour and buttermilk have been added.

Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 mins until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of he cakes – it should come out clean.

Remove from the oven and leave the cakes in their tins for about 10 minutes before placing carefully on a wire rack to cool.

Once they are completely cool, ice the cupcakes with spiced cream cheese icing and decorate with a sprinkling of cinnamon or nutmeg on the top or some Halloween decoration, if that’s the occasion. (I went for orange colouring and a sprinkle of silver dragees).

Spiced Cream Cheese Icing


175g cream cheese

450g icing sugar, sifted

125g unsalted butter, at room temperature

1/4 tsp ground cinnamon

pinch of ground cloves

Place all the ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale.

This icing must be stored in the fridge as it contains cream cheese, but will keep well. Before re-using, let it come to room temperature and then beat again.

I always like to use a piping bag to ice the cupcakes – gives them a nice finish and is super quick too.






Happy Halloween!!



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