Spooky Pumpkin Cupcakes with Milkybar® Ghost Icing
A white chocolate icing swirl makes these pumpkin cupcakes a spooky treat!
Serving : 20
(1 cupcake per serving)
Each serving contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1524kJ/363kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
- 60g buttery baking spread
- 75g light brown soft sugar
- 1 large egg
- 100g self-raising flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 120g Pumpkin Puree
- 40g low-fat Greek Yogurt
- For the icing:
- 250g buttery baking spread
- 250g icing sugar
- 150g Milkybar®
- 1-2 tbsp semi-skimmed milk
Tips to involve little Farmers
Little helpers will love adding their own spooky faces to the ghost swirls!
Preheat the oven to 340°F/170°C/gas 4.
Mix the baking spread and soft brown sugar together until pale and fluffy. Carefully mix in the egg.
In a separate bowl mix self-raising flour with baking powder, ground cinnamon, ground cloves and ground nutmeg.
Add into the previous mix with low-fat Greek Yogurt and fold in the Pumpkin Puree.
Pour the mixture into the cake cases and bake for 20-25 minutes and leave to cool completely.
For the icing : Melt 150g Milkybar® and allow to cool slightly.
Whip 250g baking spread and 250g icing sugar together, adding milk as necessary to create a thick consistency and fold in the Milkybar®
Put the mix into a piping bag and swirl onto the cupcakes.
Using the black icing, add three black circles (two for eyes and one for a mouth) to create your spooky ghosts!