Spooky Cup Cakes

Spooky Cup Cakes

Kids love cooking activities and its a fun thing to do with all ages…. Its half term week and this week I had a lovely fun morning with Lady T a fun energetic 6 year old!! She loves baking, so as its Halloween this week I decided we would make some spooky cup cakes together!

Cooking together and encouraging children to take part in choosing, preparing and making simple dishes can help them eat a wider variety of foods and can even improve their Maths! Lady T needs no encouragement she absolutely loves her food and trying new tastes, particularly if she has cooked them!!

Spooky cup cake mix Lady T mixing the spooky cup cake

You don't have to be an expert yourself as I am not, so starting with something simple makes the activity a bit easier, then you can focus on making it fun for both of you...As Lady T and I found out…

Deciding what to make and shopping for ingredients together can be a great learning opportunity - talk about where the ingredients come from and get them to think about how much of everything you'll need.
Being organised and preparing ahead is a good tip, particularly if you have a younger baby to look after as well. Lady T has a baby brother baby J who is 5 months old.

Once you're ready to cook, let them get really involved, helping you weigh the ingredients - look at the numbers on the scales together and count out ingredients like eggs as you add them in. Lady T is very independent and wanted to do as much as she could by herself.

Spooky Cup Cakes decorate Lady T decorating with spooky designs

As its Halloween today 31st October we chose cup cakes with a spooky theme and great fun to decorate when cooked. The great thing is you add pumpkin to your cupcakes, so if you are wondering what you can do with the inside of your pumpkin once you have carved it, well perfect use it to make some tasty cupcakes!! Your kids will love them!

See below our delicious recipe for spooky cup cakes!

Spooky Cup Cake Recipe

Preparation time: 20 mins

Cooking time: 20 mins

Makes: around 12/14 cupcakes

Ingredients:

  • 275g peeled and deseeded pumpkin (or butternut squash)
  • 30g piece root ginger grated
  • 100g slightly salted btter, softened
  • 100g light brown muscovado sugar
  • 2 medium free range eggs
  • 175g self raising flour
  • ½ tsp baking powder
  • 50g sultanas

Method

  1. Preheat the oven to 180°C, gas mark 4. Line 18 sections of 2 x 12-hole cake trays with fairy cake cases (or bake in 2 batches).
  2. Dice the pumpkin and cook in boiling water for 15 minutes until tender. Drain thoroughly and return to the saucepan. Mash well. Sandwich between plenty of sheets of kitchen paper and press down firmly so the paper absorbs the moisture.
  3. Put the ginger, butter, sugar, eggs, flour and baking powder in a mixing bowl and beat with an electric whisk until smooth and creamy. Beat in the pumpkin purée and sultanas briefly to mix.
  4. Spoon into the cases, filling them three- quarters full, then bake for 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool before decorating.

Spooky Cup CakesTo Decorate:

  • 50g Flora Buttery
  • 100g icing sugar
  • Yellow and red food colouring
  • 20g Dr Oetker Regal-Ice Green Ready To Roll Icing

For the Icing:

Whisk the Flora Buttery until pale and gradually whisk in the icing sugar. Add a few drops of yellow and red food colouring at a time to give an orange colour (you will need more yellow than red). Spread over the cakes.

Divide the green icing into 12 large pea shapes and mould each into a thin cone shape for the pumpkin stalks then place in the centre of each cake.

Ingredients:

  • 275g peeled and deseeded pumpkin (or butternut squash)
  • 30g piece root ginger grated
  • 100g slightly salted btter, softened
  • 100g light brown muscovado sugar
  • 2 medium free range eggs
  • 175g self raising flour
  • ½ tsp baking powder
  • 50g sultanas
Leave a Reply