Pumpkin Carrot Halloween Cupcake

Recipe by

QL Omega Eggs

Preparation time25 minutes

Cooking time1 hour

Makes8

Pumpkin Carrot Cupcakes (A)

125 g self-raising flour

¼ tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

Pumpkin Carrot Cupcakes (B)

90 g vegetable oil

45 g granulated sugar

40 g light brown sugar

Pumpkin Carrot Cupcakes (C)

1½ QL Omega eggs

Pumpkin Carrot Cupcakes (D)

50 g pumpkin puree

70 g carrot, grated

1small orange, grated rind only

Cream Cheese Frosting

40 g unsalted butter, softened

70 g cream cheese, softened

45 g icing sugar, sifted

⅛ tsp vanilla essence

A few drops of orange colouring

Fondant Witch’s Hats

Plain (white) moulding fondant

Black gel food colouring

Orange gel food colouring

Preheat oven to 170°C.
To make the pumpkin puree, cut pumpkin into small chunks. Roast in a preheated oven at 170°C for 30 - 40 minutes until soften. Process in a food processor until a puree is obtained.
Sift ingredients (A) together and set aside.
In a separate bowl, whisk (B) together then add in (C) and beat until thick and creamy.
Add in ingredients (D) and mix until combined then fold in (A).
Spoon batter into cupcake cups to about ¾ full.
Bake for around 30 - 40 minutes or until cooked.
To prepare the fondant witch's hat, mix the black colouring with some plain fondant.
Mix the orange colouring with a little bit of the plain fondant.
Shape both of the fondants into a witch hats.
To make the frosting, beat all the ingredients together except the orange colouring. Add a few drops of orange colouring and mix well.
When cupcakes are cool, decorate with cream cheese frosting and top with fondant witch’s hats.