Baking ingredients
- 300 g self-raising flour
- 300 g light muscovado sugar
- 3 tsp mixed spice
- 2 tsp bicarbonate of soda
- 175 g sultanas
- 12 tsp salt
- 4 medium eggs – beaten
- 200 g butter - melted
- 1 orange – zest only
- 1 tbsp orange juice
- 500 g pumpkin flesh – grated
Decorating ingredients
- 500 g Tiger Orange Ready to Roll Icing
- 400 g Renshaw Chocolate Frosting
- 250 g Chocolate Ready to Roll Icing
- Black food colouring
- Icing sugar
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line two cupcake trays with cases.
Step 3
Place the self-raising flour, light muscovado sugar, mixed spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
Step 4
In a separate bowl, beat the eggs into the melted butter, then stir in the orange zest and orange juice.
Step 5
Mix the butter mixture with the mixed dry ingredients until combined. Then stir in the pumpkin flesh.
Step 6
Divide the mixture between the paper cases.
Step 7
Bake each batch for approximately 20 minutes, until risen and springy.
Step 8
Leave to cool on a wire rack.
Decorating Instructions:
Step 9
Knead and roll out the Renshaw Tiger Orange Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.
Step 10
Pipe a bulb of Renshaw Chocolate Frosting on each cupcake.
Step 11
Cut out circles slightly bigger than the top of the cupcakes using a large circle cutter and place on top of each cupcake, covering the chocolate frosting.
Step 12
With the back of a knife mark, in the segments on each pumpkin.
Step 13
Use your little finger to make an indent in the centre of each pumpkin.
Step 14
Use a paint brush and black food colour to make shadows on the segments and centre of each pumpkin.
Step 15
For each cupcake, take a small piece of Renshaw Chocolate Ready to Roll Icing and shape into a small cylinder to create the stork. Stick in place using cooled boiled water.
