Containing pumpkin - yes, they're a good way of using all that hollowed out flesh from your lanterns - the cakes are decorated with chocolate webs and liquorice spiders. Don't they look great?
- 175g (6 oz) tub of Stork margarine
- 175g (6 oz) Golden caster sugar
- 300g (11 oz) Self raising flour, sieved
- 3 Medium eggs
- 5 Tablespoons milk
- ½ Teaspoon baking powder
- 100g Cooked pumpkin or butternut squash, mashed
- 50g Chocolate and hazelnut spread
- Zest of 1 Orange
- For the topping:
- • 115g Icing sugar
- • A little orange juice
- • 55g (2 oz) Plain chocolate, melted or use chocolate and hazelnut spread
- • Liquorice sweets and laces to decorate
Method1 Place 12 muffin cases into a muffin tray. Beat the margarine, caster sugar, flour, eggs, milk and baking powder in a bowl until smooth.
2 Stir in the pumpkin mash and orange zest and divide half the mixture evenly between the paper cases. Add half a teaspoon chocolate spread and top with the remaining mix.
3 Bake in a 200C/180F/gas 6 pre-heated oven for 20-25 minutes.
4 When cooked, remove from oven and leave to cool. Meanwhile, add a little orange juice to the icing sugar until thick. When cakes have cooled, spread over the cakes.
5 Pipe the melted chocolate in four circles over the top and then drag a skewer through to give the cobweb effect.
6 Place the sweets and laces on top to look like a spider.
Prep Time15 minutes
Cook Time25 minutes
Nutrition InformationMakes 12
Make these other Halloween treats:
Halloween Beetroot Soup
Green Slime Eyeball Pasta
Popcorn Toffee Apples