Transcript

Our Spookylicious Pumpkin Cupcake Recipe

RENSHAW PUMPKIN CUPCAKES THE PROFESSIONALS CHOICE ESTD 1898 An illustrated guide to baking our spooky but delicious 'Halloween Cupcakes'. INGREDIENTS TO BAKE Makes 20 - 24 Сиpcakes 300g (110z) self-raising flour 1. 2. 300g (110z) light muscovado sugar 3. 3 teaspoons mixed spice 4. 2 teaspoons bicarbonate of soda 5. 175g (60z) sultanas /½ teaspoon salt 7. 4 medium eggs – beaten 8. 200g (70z) butter - melted 2. 9. 1 orange – zest only Sugar 1. Flour 11. 300g 10. 1 tablespoon orange juice 300g 4. Soda 8. 11. 500g (180z) pumpkin flesh – grated Mixed Spice Salt 3. 6. 10. 7. 5. INGREDIENTS TO DECORATE RENSHAW RENSHAW 2. Jam 1. 500g Orange Ready to Roll Icing RENSHAW Icing 5. Sugar 2. Apricot jam 3. 4. 3. 250g Black Ready to Roll Icing 4. Black food colouring 5. Icing sugar Shopping List BAKING INSTRUCTIONS Preheat the oven to 180°C/350°F/gas mark 4 Line two cupcake trays with cases. 1. 2. (Ask an adult for assistance). 180°C 3. Place the self-raising flour, light muscovado sugar, mixed spice, bicarbonate of soda, sultanas and salt 4. In a separate bowl, beat the eggs into the melted butter, then stir in the orange zest into a large bowl (or Cauldron) and stir to combine. and orange juice. Sugar 300g Flour 300g Salt Soda Mixed Spice 5. Mix the butter mixture with the mixed dry 6. Divide the mixture between the paper cases ingredients until combined. Then stir in the (Feel free to finger lick any left overs). Pumpkin flesh. 7. Bake each batch for approximately тins 20 minutes, until risen and springy. 8. Leave to cool on a wire rack. DECORATING INSTRUCTIONS Lightly brush the top of each cupcake with apricot jam. 1. Knead and roll out the Renshaw Orange Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness. 3. Cut out circles slightly bigger than the top of the cupcakes using a large circle cutter and place on top of each cupcake. 1. 2. 3. RENSHAW RENSHAW Jam |Icing Sugar 4. With the back of a knife mark, in the segments on each pumpkin. 5. Use your little finger to make an indent in the centre of each pumpkin. 6. Use a paint brush and black food colour to make 7. For each cupcake, take a small piece of shadows on the segments and centre of each Renshaw Black Ready to Roll Icing and ритpkin. shape into a small cylinder to create the stork, Stick in place using cooled boiled water. 4. 5. 6. 7. RENSHAW FOR MORE HALLOWEEN RECIPE INSPIRATION, SEE RENSHAWBAKING.COM THE PROFESSIONALS CHOICE ESTD 1898 6.

Our Spookylicious Pumpkin Cupcake Recipe

shared by JasonTucker on Oct 24
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This fantastic infographic put together by Renshaw Baking shows how you can make baking fun through an interactive Pumpkin cupcake recipe checklist

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