Make your cakes extra spooky
The last time I baked was the last time I blogged about it...
Which was in May. What?
And now that Bake Off is over, I thought I'd kick myself into getting a move on into creating new bakes.
What better way then to try out a new recipe (and kind of adapt it?) from Zoe Sugg's book Cordially Invited??
As it was officially Halloween when I did this recipe, it only seemed fair to do an ode to pumpkins and pumpkin spice. SOOO I did Zoe's pumpkin spice cupcakes recipe...
The twist in fact was that I bought my own icing - lol sorry to those who thought I had exceptional icing creating skills. It was ready made Halloween frosting from a brand called Cake Decor - but you can use any premade product of your choice.
Another fun part was making pumpkin spice mix - which you can premake and then just spoon a bit into the mixture. SUCH AUTUMNAL FUN!
In all these were super yummy and I think would make a great general seasonal bake nom nom.
Read on for the recipe...
001: ingredients:
for the pumpkin spice mix:
8 tablespoons ground cinnamon
2 tablespoons ground nutmeg
1 + half tablespoons ground ginger
1 tablespoon ground allspice
3 tablespoons ground cloves
for the cupcakes:
1 tablespoon pumpkin spice mix
half tablespoon baking powder
pinch of salt
half teaspoon bicarbonate of soda
140g plain flour
55g unsalted butter - softened
100g caster sugar
2 + half tablespoons soft brown sugar
1 large egg
90ml milk
125g pumpkin puree
for the frosting:
you can do premade oooor...
125g cream cheese
50g unsalted butter - softened
125g icing sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
002: the method:
1. Preheat your oven to 170 degrees celcius (fan) and line a muffin tin with 12 cupcake cases.
2. To make your spice mix, measure it all out into a bowl, stir and voila! (You can pop it in an airtight jar for future use too)
3. In one bowl, add all your dry ingredients together and stir with a spoon. Then in another, using an electric whisk, cream together both the sugars and the butter. They should be light and fluffy. Then add the egg and mix again.
4. Using a spoon again, stir in your milk and pumpkin puree. Then stir in your dry ingredients gradually until your mixture becomes cake batter. Then spoon your mixture into the cases and bake for 25 minutes. (You can use a toothpick to test if they are done or not after!)
5. Leave your cakes to cool completely.
6. For your frosting, mix your cream cheese and butter until smooth. Then gradually add the icing sugar while continuing to mix. Add the cinnamon and vanilla. You can beat on a higher setting to make the mixture more fluffy - and maybe add food colouring if you're feeling daring!
7. Then scoop your mixture into a piping bag and using a large nozzle, pipe the frosting on in a swirl.
8. Add an extra decorations. And then it's done!!
Have you done an autumnal baking?
♡
0 Comentarios
Thank you guys for all your lovely comments! *all the hugs!*